We are moving our high-volume sauces to a new facility. This leaves our original East London kitchen completely free for pure culinary creation. So we're creating The Leyton Lab: a dedicated test space for small-batch experimental drops and live unpasteurized ferments.

Alongside this move, we're shifting to a limited release model for our website. That means we'll be unveiling new creations quarterly.

Jars will be highly limited. Once they sell out they will not return until the next season.

Subscriber to be first in the queue for the first release and to also be notified when we launch our digital pickle academy, The Brine Flight Online.