Club Cultured
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š As Seen On Dragonās Den
š Elevating Everyday Eating
š Small Batch. Big Flavour.
š Great Taste Awards
New to tempeh? Hereās what you need to know š
Our tempeh is fresh and unpasteurised, which means itās alive and doing its thing. Because of that it has a shorter shelf life of about 11 days in the fridge.
If youāre not going to get through it all in the week, no stress.
Just portion it up and stick it in the freezer. Itāll keep happily for up to 6 months.
You might also notice little black spots appear sometimes. Donāt panic. Thatās just the starter culture sporulating during fermentation. Totally normal and completely safe.
Cooking wise itās an absolute weapon.
Slice it, crumble it, mince it up. Throw it in curries, marinades, stir fries, or load it into a sandwich.
Weāve got loads of recipes on our website if you need some inspiration, or just have a look online and get creative.
And if youāre ever unsure about anything just drop us a message. Weāre always happy to help and share a bit of tempeh wisdom.
03/03/2026
āThat tempeh is the best I have ever, ever tasted.ā ā
Back in 2017, James and Harry were backpacking through Bali, trying tempeh for the very first time. If youād told us then that a few years later the Queen of the Den would be saying those words about our own tempeh on national TV, we would have laughed in disbelief.
Today, we put our heart into every single block we make. We craft it the traditional way it has been made in Indonesia for centuries, honouring its roots and staying true to the culture it comes from.
Tempeh isnāt just a plant-based alternative to us. Itās heritage. Itās craft. Itās patience. Itās real food, made properly and never rushed.
Eight years on, and well beyond the 10,000 hours they say it takes to master something, weāre still learning, still refining, still striving to make it even better. š
Seal it. Clip it. Try not to get trapped in it.
That little plastic thing popping up?
Thatās the airlockā¦it lets the gas out and nothing in, while looking wildly pleased with itself in the process.
The metal clip keeps the lid locked down when things start getting lively insideā¦
and occasionally decides an apron is part of the sealing mechanism.
Into the fermenting room it goes,
where the microbes take over and weāre no longer in charge.
Probably for the best š.
guthealth
28/02/2026
Throwback image to 2018ā¦ hereās James & Harry washing beans when the āfactoryā was a back garden in Essex.
Huge shout out to Geraldine & Richard (Jamesās amazing parents) for opening up their home and letting us turn their garden into our very first Fermentation HQ. We soaked the beans in āJabbaā (the hut in the background), worked long night shifts cooking, drying and packing in a local catering kitchen, then drove back in the early hours with the van filled to the brim with bagged beans like tempeh dealers on a mission.
By sunrise, everything was carefully lined up on racks back in Jabba, left to work its fermentation magic as the day began.
Humble beginnings. Hard graft. Joyful chaos. Magic taking shape. The start of something bigger than us.
Nearly 24 hours since we stepped into the Den and we are completely blown away šāØ
We are honestly so grateful for the love and support youāve shown us. Since the show aired weāve welcomed 723 new followers, had over 30,000 website visits and received 565 orders (and counting!!) š¤Æš
Every follow, every share, every order, every messageā¦we see you and we appreciate you more than you know. Thank you for cheering us on and believing in what weāre building.
Safe to sayā¦ weāre going to be VERY busy making products this week!! šŖš¦
Thank you for being part of this journey. This is just the beginning š«
26/02/2026
This is who is on Dragonsā Den tonight. š
From yearly family holidays to the Dragonsā Den floor.
22 years ago, Connor (far left) and Harry (far right) were just kids on holiday together. Weāre not exaggerating when we say weāve known each other forever.
Now weāre walking into the Den as 2/3rds of
Catch us tonight from 8pm on BBC One and iPlayer.
25/02/2026
Weāve been keeping a secretā¦ and tomorrow youāll finally see why.
Weāre stepping into the Den.
Catch us onĀ Dragonsā DenĀ tomorrow at 8pm on BBC One iPlayer as we pitch Club Cultured and face the Dragons.
It was intense, emotional, and one of the biggest moments of our journey so far.
Set your reminders, weād love you to watch it with us.
29/05/2025
š„ EASY PEASY KOJI CHICKEN KEBABS š„
Juicy, tender, and totally loaded with flavour ā thanks to our magic ingredient: Club Cultured Shio Koji.
Just rub, marinate, skewer and grill ā midweek dinner = DONE.
āØ Serve with rice, wraps or salad
āØ Add peppers, courgettes or onions for extra goodness
āØ Pro tip: marinate overnight for next-level flavour
š² Flick through for the full recipe
š Grab your Shio Koji here - https://clubcultured.com/collections/products
28/05/2025
āØ Unlock hidden flavour with Club Cultured Shio & Shoyu Koji Marinades.
Flavour notes:
* Shio Koji: Light, savoury, boosts sweetness
* Shoyu Koji: Rich, umami, deep savoury edge
Perfect for:
š Salmon glazes
š„© Steak marinades
š Grilled aubergines
š„ Roast veg
Small drop. Big flavour upgrade.
09/03/2025
A little photo dump from the past few weeks at CC HQ!
āØ Weāve been busy crafting fresh ferments, welcoming amazing new customers, hosting a fermentation masterclass at , and making huge progress on building our BRC high-care room! The world is waking up to the importance of gut healthāand how fermented foods not only support it but also deliver incredible flavor. Weāre here for it and loving every moment of the journey! Stay tuned for more. š½ļøāØ
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