Kombucha: UK category insights, the Michelin-starred ‘secret’ and the shelf-stable wine alternative

From the mainstream successes of kimchi and kefir, to the emerging opportunities with shio koji, gochujang and all things garum; fermentation has arrived in a big way in the UK, driven by health and wellness trends, with everyone from the avid home cook to the Michelin-starred chef now eagerly exploring the space.

I remember in 2019, I spent a day working at the Michelin-starred Number One restaurant at The Balmoral Hotel in Edinburgh, and the head chef at the time – Mark Donald – made a point of showing me his homemade kombucha.

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Tom Gatehouse
Tom Gatehouse
Tom is the editor and co-founder of PURE NPD. Formerly the deputy editor of trends and innovations hub Food Spark, Tom has had chef training in 50 top kitchens across the UK and Europe and is a former Restaurant magazine columnist. Tom has also served as a judge for the 50 Best BBVA Scholarship.

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