Rachael Pynenburg

I've always loved pickling, preserving and fermenting as a way to reduce food wastage and ensure I can enjoy delicious produce all through the year. Working as a chef in London, we would use these flavours to elevate dishes with ease and the idea for Miam was born. At Miam, we're on a mission to elevate how condiments are perceived from a humble, but delicious, meal addition to the essential kitchen powerhouse they are! In one jar you have a marinade, a flavour base, a sauce, a drizzle, a dressing...