The Shedletsky's Story

In 1923, Sam Shedletsky opened a kosher butcher's shop in London's East End. Almost a century later, his great-grandson James Cooper met Natalie Preston at a music festival just a stone’s throw away. United by their passion for feeding people, they made a small batch of kimchi on a whim for a party, got completely hooked on pickling and ended up starting a business out of their Dalston flat.
You could say there's been brine in their blood ever since.
Sam Shedletskys with Yeta

Today, Shedletskys is a multi-award-winning artisan business with 11 Great Taste Awards and the honour of making the UK's best hot sauce under their belt. Their unique takes on classic pickles have been featured in The Times, The Guardian, Monocle, Wallpaper* and many more.


Together, the couple wrote Tickle Your Pickle, featuring a collection of 65 recipes that put their takes on salty, tangy delights centre-stage. They frequently appear on the BBC and in industry spaces like CounterTalk to talk shop, and supply their punchy, unpasteurised ferments, pickles and hot sauces to some of the UK’s finest independent delis and restaurants.


In the summer of 2026, Shedletskys entered its next chapter, upgrading their production processes to scale their core range of pickles. As part of this evolution, their original Leyton kitchen has become something new: a pure creative test space focused on small-batch experimental drops, limited culinary collaborations and digital education through The Brine Flight Online.


Wherever the Shedletskys journey takes them, James and Nat remain committed to one singular goal—making food so good their bubbe might finally be proud of them.