Fermented Foods: Why This Ancient Technique Is Trending in London’s Menus
From kimchi to kombucha, fermentation is having a moment and for good reason.
Across London's food scene, one thing is clear: fermented foods are no longer a niche curiosity. From fine dining restaurants to fast casual spots, chefs are embracing fermentation for its depth of flavour, gut health benefits, and sustainability credentials.
Whether it's a house-made miso glaze, a kimchi mayo on your best-selling burger, or a zesty kombucha on the drinks list, fermentation is showing up in more creative, craveable ways than ever.
What’s fuelling the fermentation boom?
Bold, chef-level flavour with no shortcut: Fermented foods deliver deep umami, acidity, and complexity, lifting dishes with minimal extra prep.
Effortless health appeal: Consumers are increasingly looking for gut-friendly, functional ingredients. Products like kimchi, kombucha and miso are giving menus a healthy halo without shouting it.
Operational efficiency + sustainability: Fermentation extends shelf life, makes the most of seasonal gluts, and gives new life to off-cuts. It's anti-waste at its simplest and most scalable.
In short: it's delicious, nutritious, and efficient.
If you're looking to experiment more with fermentation, there's no need to start a fermenting room from scratch. We're seeing brilliant suppliers bringing top-quality fermented products to the market, all ready to use, consistent, and perfect for foodservice.
Suppliers worth exploring
At Collectiv Food, we're growing our fermented range to meet this rising demand. Here are a few local suppliers that chefs and buyers in our network are loving:
Club Cultured
This London-based team is behind some of the boldest, best ferments we've tasted. Their Classic Kimchi, turmeric-pickled Mooli and Japanese-style Fukujinzuke bring brightness, crunch and live cultures to everything from grain bowls to burgers. For added depth, their Shio and Shoyu Koji are brilliant tools for marinades, dressings or finishing sauces. They also make the UK's first Kentucky Fresh Tempeh, plant-based, allergen-free and designed to work hard in fast-paced kitchens.
Living Things Soda
Made in the UK, their gently sparkling drinks combine real fruit juice, plant-based fibre, and 2 billion live cultures per can. No added sweeteners, no artificial ingredients. Just soda with substance.
Symplicity Foods
A fermented-vegetable-led line-up including patties, minces, stocks, and more, all developed to reduce reliance on meat and boost nutritional value.
Ideas to get started
Add a fermented garnish to a signature dish: think pickled mustard seeds, kimchi slaw, or lacto-fermented garlic butter.
Offer a kombucha pairing or non-alcoholic drinks flight.
Try a fermented sauce or dressing to bring a depth of flavour, like a gochujang glaze or miso vinaigrette.
Use tempeh or sauerkraut to diversify your plant-based offering with ingredients that are both nutrient-dense and exciting for diners.
In short…
Fermentation isn't just trending, it's becoming a staple for chefs who want to create bold, nourishing, low-waste dishes. And London diners are more than ready for it.
Whether you're ready to go all-in or just want to test a few ideas, we're here to help. Explore our growing fermented range and chat to us about how these products could slot into your menu.
Let's make fermentation the flavour boost your menu didn't know it needed.
