ALIVE AND WELL

“The ingredients we use have to be alive, chemical-free and ethically produced,” states chef Rose Greene, left, of 4Hands Food Studio, producers of sauerkraut, kimchi, kombucha, probiotic juice, raw apple vinegar, and sprouted foods, from their farm base in Co Westmeath. Rose spent years working in Michelin-star restaurants all over the world, meeting her partner (in business and life) Margaux Dejardin, right, while they were both working at In De Wulf in Belgium. “Our personal life and business life are completely intertwined,” continues Margaux. “How we work is how we live. Regenerative agriculture, sustainable living and local community are hugely important to us.” Last year, The Irish Times hailed their pop-up the “best in Ireland”; this year, their weekly dinner boxes (available only to lucky locals) have been a runaway success, and their kombucha and kimchi are quite simply some of the bes t you’ll ever taste. White Tea Chamomile Kombucha, €3.50, 4handsfoodstudio.ie.