Symplicty, a chef-founded plant-based brand with an established presence in foodservice, has entered UK retail with a new range exclusively in Waitrose.

Now rolling out to 196 Waitrose stores, the three-strong range features three fermented vegetetable products: burgers, sausages and a plant-based ‘Nduja alternative. The products are all developed using the same approach used in restaurant kitchens.

Established by chef Neil Rankin, with co-founders Alan and Mark Wogan, Symplicity aims to bring fermented vegetables into everyday cooking. It uses slow, natural lacto-fermentation – a traditional, time-honoured method – to build complexity and savoury depth of flavour from whole vegetables without relying on heavy processing.

The new retail range, like the brand’s foodservice portfolio, reflects growing consumer preference for simpler, less processed foods.

Each product is designed to be versatile and convenient. The burgers cook in under ten minutes, the sausages offer a pre-seasoned herby and savoury flavour, and the rich vegetable ‘Ndjuja comes in a spreadable format, enabling easy use across applications like pasta, pizza, cooking sauces and marinades.

The range is high in gut-friendly ‘plant points,’ low in calories and saturated fat, and offers a good source of protein and fibre.

Low-waste production means fermentation liquid is reused to create a vegetable stock, supporting the brand’s work toward near-zero waste.

Rankin, chef, co-founder and creative director of Symplicity, commented: “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 into retail comes as Symplicity reports almost 20% year-on-year UK sales growth. The company first launched in restaurants in 2021, beginning at Indian restaurant Dishoom, and now supplies over 1,000 UK restaurants and caterers from independents to Michelin-starred chefs.