Starting a Fermented and Organic Food Business – Guest: Keir Boxshall from Wild and Cultured – Ep6 S3

Many dream of turning a hobby into a business, but hesitate to take the leap. In this episode, Alex and Siobhan are joined by Keir Boxshall, founder of Wild and Cultured, who turned his hobby into a thriving business. Keir, who makes organic fermented sauces and condiments, met Siobhan at a food festival in London after his stall caught the attention of her husband.   Keir had a high-level role for an international engineering company, but the stress from work was having a negative impact on his health. He started eating more fermented foods to improve his gut health and had been making his own sauces and condiments for years. The pandemic gave him a chance to have a rethink. Encouraged by his partner, he began his company three years ago and turned his hobby into a successful business. And Wild and Cultured was born.   Keir sells his unique spin on many well-known sauces and condiments, but uses fermentation techniques and organic ingredients to create live, non-ultra-processed products, which provide healthy bacteria to the gut and support the microbiome, providing positive health benefits.     He explains his business origins, challenges with perfecting recipes, and talks about the importance of a healthy microbiome. For more info, visit: https://wildandcultured.co.uk.   And in Sh*t or Miss, Alex provides Keir with a choice of four options from his personal archive. Keir selects a tale entitled Norovirus in the Woods.   Music is by Rich Shillitoe.