"Nettle is an organic, award-winning producer of fermented plant-based dairy analogues and dips based in Oxford, United Kingdom.
We started Nettle to create food that tastes better, nourishes people more deeply, and is produced in a way that respects both the environment and the communities around us. While much of the plant-based category has become increasingly industrialised and ultra-processed, we take a different approach - returning to traditional fermentation.
Fermentation has been used for thousands of years to preserve food and develop complex flavour. At Nettle we apply these time-honoured techniques to whole ingredients such as organic cashews and macadamias, reimagining plant-based dairy without protein isolates, gums, stabilisers or preservatives.
Our range includes cultured vegan butter, fermented dairy alternatives and probiotic dips. Signature products such as Haverstock White, a Persian-style fermented cheese that received a 3-Star Great Taste Award, Newington Blue, and Cultured Gold demonstrate our commitment to flavour, craft and careful fermentation. Alongside these, our fermented dips - including Sumac Chilli Mint and Preserved Lemon & Dill - bring bright, complex flavours to everyday cooking.
Beyond the food itself, Nettle is committed to building a more responsible food system. We work with the New Futures Network to provide employment opportunities for people currently in prison or recently released, helping create meaningful pathways back into work.
Our aim is simple: to show that food can be delicious, nourishing, and socially responsible at the same time."