At Real Kombucha, we see kombucha as the perfect alcohol replacement. Spreading the good word is an ongoing journey, however. On this blog, you’ll see how our story started, where it has been, and where it is headed, as we attempt to help people change the way they drink.
In this week’s podcast, Jon went to chat with Foodchain’s Amelia Christie-Miller. Foodchain are a fascinating new company based in London, working to put sustainability, zero waste and provenance at the heart of the food industry.
In this month’s edition of Shani’s Sober Diaries, she looks at the questions. Be prepared: if you’re going sober, you’ll be asked a lot of questions.
Welcome to the seventh of our Real Podcast series, brought to you by Real Kombucha, and a fascinating chat with Chef Chantelle Nicholson.
Meet Shani, a London 20-something. Tired of life on what she felt was an alcohol-fuelled treadmill, she quit booze – and wrote these sober diaries about it.
Kombucha bars are burgeoning across the country. In this article, we pick some of our favourite spots, each ideal for a summer’s evening in its own way.
To celebrate our arrival on the shelves of Whole Foods Market, we challenged Mark Hix, Elly Pear and Joey O’Hare to choose one of our kombucha styles, to create the ideal dish with which to pair them, but to make sure the ingredients were all available in Whole Foods shops across London.
An interview with Sober Curious author, Ruby Warrington. A change in language is needed in order to help people improve their relationship with alcohol.
In this video and longform interview we meet Jamie Park, head chef at The Frog Hoxton (owned by Adam Handling). He discusses how the food world is changing.
Non-alcoholic drinks are experiencing a boom. But where do they come from? What’s the history behind their development? We take a look in this article.
Unsurprisingly, we get asked a lot of different questions about kombucha. However, as the UK public gets more accustomed to seeing kombucha on supermarket shelves, in pubs, bars, restaurants and hotels, one question pops up again and again: there are so many kinds of kombucha on offer, so what’s the difference?