symplicity.® brings flavour-first, fermented vegetables to the meat-free category as it debuts in 196 Waitrose stores for the first time
symplicity.®, the chef-founded brand, trusted by UK restaurants from independents to Michelin-star chefs, is launching into retail for the first time with a three-strong range exclusively in 196 Waitrose stores this January.
Developed in professional kitchens and refined over years of chef-led development, symplicity.® was created to bring fermented vegetables into everyday cooking. Founded by chef Neil Rankin and co-founded with Alan and Mark Wogan, the brand uses slow, natural fermentation to build savoury depth from whole vegetables.
Lacto-fermentation is a time-honoured technique used by chefs to build flavour and complexity. At symplicity.®, mushrooms, onions and beetroot are slowly fermented to create ingredients with depth of flavour without relying on heavy processing – reflecting growing consumer preference for simpler, less processed foods.
The launch includes three fermented vegetable products: burgers, sausages and a vegetable ’Nduja, all developed using the same approach used in restaurant kitchens.
symplicity.® burgers, 2 x 115g, (RRP £4.25) sausages, 6 x 45g (RRP £4.25) and vegetable ‘Nduja, 120g (RRP £4.50) will be available in selected Waitrose stores and online from Friday, Jan. 2, 2026.
Each product is designed to be versatile and easy to use: the burgers cook in under ten minutes; the sausages are herby and savoury; and the vegetable ’Nduja is rich and spreadable, suited to pasta, pizza and cooking into sauces or marinades.
Low-waste production means fermentation liquid is reused to create a vegetable stock, supporting the brand’s work towards near-zero waste.
Recipes inside the sleeve provide chef-quality, vegetable-first, meal options demonstrating ease of use and versatility across multiple occasions. The entire range is nutritious: ‘high in plant points’, lower in calories, low in saturated fat and higher in fibre and protein than others on the market.
Neil Rankin, chef, co-founder and creative director of symplicity.® said: “Fermentation is how chefs can naturally build flavour. We use time, technique and vegetables to create ingredients with depth, without shortcuts. Bringing this approach from restaurant kitchens into home cooking felt like a natural next step.”
The move comes as symplicity.® delivered almost 20% year-on-year UK sales growth.
symplicity.® first launched in restaurants in 2021 at Dishoom and now supplies over 1,000 UK restaurants and caterers, from independents to Michelin-starred chefs.
“We’ve seen strong growth in foodservice as chefs look for flavour-led vegetable ingredients that don’t rely on heavy processing. Launching with Waitrose allows us to scale that demand and make the same ingredients trusted by professional kitchens available to home cooks.” said Alan Wogan, co-founder and CEO of symplicity.®.
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