Welcome to Market Life
The art of fermentation, as we discovered on our recent visit to the kitchens of Eaten Alive, Borough Market’s purveyors of kimchi, sauerkraut and fermented hot sauce, is about establishing an environment in which entities of miniscule size but considerable potency are able to unleash their transformative powers, creating something long-lasting and compelling. While it’s important we don’t push the analogy too far—the parallels between market traders and lactic acid bacteria really don’t extend much further than this—the correlation between Borough Market’s approach to innovation and Eaten Alive’s approach to food production is a striking one. In both cases, the key is to apply foresight and experience in creating the ideal conditions for success, and then patiently watch on while the resulting works bubble and fizz. And in both cases the real magic comes from the microbes.

Over the past two decades, the Market has sought to provide a platform upon which small, inexperienced businesses bursting with enthusiasm and bright ideas can grow to become established, respected leaders in their fields. Eaten Alive is a case in point—a new venture started by two restaurant chefs with a passion for pickles and an inclination towards inventiveness but no previous experience of production or retail, which is already making a name for itself, thanks in part to the exposure offered by a regular spot at a world-famous food market with a discerning, highly engaged customer base.  

Market Life
Issue 46 / 2019

WINNER
Guild of Food Writers Awards 2019 and 2018
Food Magazine or Section of the Year
LSC Publishing

Fortnum & Mason Food and Drink Awards 2019
Food Writer of the Year
Claire Finney

Independent Publishing Awards 2017, 2018 and 2019
Customer Magazine of the Year