Eaten Alive chef-founders Pat and Glyn, each with two decades of experience in some of the UK’s top restaurants and food businesses, connected over a mutual passion for food, travel, and fermentation. What began as a restaurant concept centred around fermentation quickly evolved, as demand from fellow chefs for their products took off. Responding to the interest, they shifted focus to become a food producer — creating ferments and fermented hot sauces for both retail and restaurant kitchens.