About
Two cooks. One pantry.
We met in a nursery kitchen in the Chilterns. Julie grew up in her mother’s restaurant kitchens in Korea. Patrick was a journalist before he wasn’t. We started making things together — chilli jam, kimchi, the things that take time — and people kept asking where they could buy them. So we made this.
What we believe
- Time is an ingredient.Fermentation, maturation, patience. The slow way is the only way we know how to cook.
- Two traditions, equal weight.Julie’s Korean home cooking and Patrick’s English slow-craft sit side by side. Neither bends to the other.
- Made by hand, in small batches.Sometimes we run out.
A note on what’s in the jars
Patrick is vegetarian. Julie’s kimchi is her mother’s recipe, fish sauce and all. We didn’t change either. Every label says exactly what’s inside.
Follow along on Instagram — @gosupantry. New batches, market dates, the occasional jar of something we only made once.
