Yellow habanero chillies, sweet peppers and lemons, slowly fermented for months. Blended with organic raw unfiltered cider vinegar, fresh lemon juice and a touch of raw cane sugar – this sauce is fiery and complex, but with the fresh zesty magic of ripe lemons. Eaten Alive founders Pat & Glyn were top restaurant chefs with a passion for the complex flavours of fermented foods. This passion, combined with the benefits of eating live food, lead them to start Eaten Alive in 2016 a truly Health-Foodie brand. Eaten Alive products continue to win multiple awards for flavour and innovation every year.