Chef‑founded fermented vegetable brand makes retail debut
symplicity. brings flavour-first, fermented vegetables to the meat-free category.
Chef‑founded fermented vegetable brand symplicity. is entering retail for the first time, securing an exclusive nationwide listing with 196 Waitrose stores from 2 January 2026.
The move marks a major milestone for the fast‑growing business, already trusted by more than 1,000 UK restaurants, from independents to Michelin‑starred kitchens.
Created by chef Neil Rankin and co‑founded with Alan and Mark Wogan, symplicity. was born out of professional kitchens and years of chef‑led development. The brand uses slow, natural lacto‑fermentation to build deep savoury flavour from whole vegetables — an approach that aligns with rising consumer demand for less processed, vegetable‑forward foods.
The Waitrose launch features a three‑strong fermented vegetable range:
- Burgers (2 x 115g, RRP £4.25)
- Sausages (6 x 45g, RRP £4.25)
- Vegetable ’Nduja (120g, RRP £4.50)
All three products are made using the same techniques used in restaurant kitchens, with mushrooms, onions and beetroot fermented slowly to create rich, complex flavours without additives or shortcuts. The range is designed for versatility: burgers cook in under ten minutes, sausages offer a herby, savoury profile, and the vegetable ’Nduja provides a spreadable, umami‑rich option ideal for pasta, pizza, sauces and marinades.
The brand’s production model is also low‑waste, reusing fermentation liquid to create vegetable stock as part of its near‑zero‑waste ambition. Each product is positioned as a nutritious, “high in plant points” option, lower in calories and saturated fat and higher in fibre and protein than many alternatives.
“Fermentation is how chefs naturally build flavour,” said Rankin. “We use time, technique and vegetables to create depth without shortcuts. Bringing this approach from restaurant kitchens into home cooking felt like a natural next step.”
The retail launch follows a period of strong momentum for the business, with almost 20% year‑on‑year UK sales growth. Since debuting in 2021 at Dishoom, symplicity.® has become a staple for chefs seeking flavour‑led vegetable ingredients that avoid heavy processing.
Co‑founder and CEO Alan Wogan added: “Chefs have driven our growth, and launching with Waitrose allows us to scale that demand and make the same ingredients trusted in professional kitchens available to home cooks.”
