Traders Pat Bingley and Glyn Gordon on creating big flavour with ferments
This year the Market was delighted to welcome Eaten Alive—purveyor of kimchi, krauts and fermented hot sauces—as a permanent trader. With incredible chef pedigrees behind them (including stints at L'Enclume and The Ledbury), founders Pat Bingley and Glyn Gordon know a thing or two about creating big flavour with ferments—they’ll be joining Luke Mackay in the Demo Kitchen Friday 11th October to show us how it’s done.
Pat and Glyn’s menu:
Clams with butter beans, turmeric kimchi and preserved lemon puree
Autumn kimchi gratin
Smoked sriracha ranch and Market crudités
Kimchi and cheese croquettes with smoked fermented chilli powder