Fermented · Sprouted · Alive

A happy gut,
a happy life.

Fast-healthy food done properly. Fermented, sprouted, soaked. Activ Bowls, salads, wraps and sides made in our kitchens each morning across Soho and the City. No refined sugar, no seed oils, no shortcuts.

See the menuWhy we do it this way
4.9 from 1,200+ regulars
Google, Deliveroo & Uber Eats
Eat Activ bowls — salmon, kimchi, noodle salad and more
This week
Braised lamb + fermented wild garlic
Made
in-house
Fermented.✦Sprouted.✦Soaked.✦Slow-cooked.✦Wild.✦Alive.✦
Fermented.✦Sprouted.✦Soaked.✦Slow-cooked.✦Wild.✦Alive.✦
What we stand for

Three old ideas, done properly.

None of this is new. Humans have been fermenting cabbage, sprouting lentils, and culturing milk for roughly ten thousand years. We just took the time to do it right.

Fresh illustration
Prepared in house, daily

Fresh

Our menu is rich in fresh vegetables and superfoods. Using local farms, picked that morning, never more than a day old.

Fermented illustration
Wild cultures, slow time

Fermented

Kimchi, fennel kraut, kefir. Cultures that need weeks, not hours. Alive by the time they reach you, which is entirely the point.

Soaked & sprouted illustration
Traditional preparation

Soaked & sprouted

Pulses soaked overnight, grains sprouted on trays. Easier to digest, more nutrient-available, the way every grandmother did it.

What is in our pantry

Ten things we never run out of.

The backbone of the menu. Each one prepared in-house, most of them taking longer than a shift to make.

Sourdough
Sourdough
Kimchi
Kimchi
Fennel kraut
Fennel kraut
Sprouted beans
Sprouted beans
Chia
Chia
Apple cider
Apple cider
Kefir smoothie
Kefir smoothie
Wild salmon
Wild salmon
Soaked beans
Soaked beans
Superfoods
Superfoods
On the counter

What a day at Activ looks like.

Three bowls, midweek lunch.
Three bowls, midweek lunch.
Tempeh curry and ferments, ready to go.
Tempeh curry and ferments, ready to go.
Bavette steak, chimichurri, the lot.
Bavette steak, chimichurri, the lot.
The kitchen

Slow on purpose.

A sourdough takes three days. A batch of kimchi, two weeks. Bone broth, twenty-four hours on the stove. None of that shortens well, so we stopped trying.

  1. 01
    Soak

    Pulses and grains rested in water overnight, the old way.

  2. 02
    Sprout

    Seeds laid on trays for three to five days, till alive.

  3. 03
    Ferment

    Vegetables packed into crocks, cultures taking their time.

  4. 04
    Cook

    Hot iron, open flame, long hours. Never a microwave, ever.

Regulars talk

The food sits differently.

★★★★★
“I stopped feeling heavy after lunch. I did not think that was food-related. Turns out it was.”
Priya K. · Advertising, Soho
★★★★★
“The sourdough is the real thing. Three-day ferment, crust you can hear, no supermarket imitation.”
Tom W. · Baker, Brewer Street
★★★★★
“My stomach has been happier since I started eating here twice a week. I refuse to examine why.”
Dina A. · Doctor, St Paul's

Come eat something alive.

Four kitchens across Soho and the City. Walk in, sit down, taste the difference within a bite or two.

Find a kitchen →Read the menu