Gut Feelings

05/01/2026

Happy New Year!

As always, I will be taking this month (at least) away from social media to allow my brain to recalibrate into the new year and to get clear on my hopes for the year to come.

2025 was incredibly full, both personally and for the business too. Lots of new ventures and ideas - slightly too many, that's for sure. A re-think is in order as I recognise I am juggling a few too many things and need to get clear on how to balance my intentions with reality in order to provide and produce things of good quality from a space of enjoyment too.

What I can say for sure is that Gut Feelings will be offering a wider variety of fermented goods in the year to come. I have products veryyyy almost ready to go, with the aim of being fully released by early Spring at the latest.

But for now, wishing you & your microbes a comfortable start to 2026. Be sure to keep topped up on Kombucha over these next few months! I'm aware it's cold, but our immune systems need as much support as possible over this time.

See you back online in some weeks time.
X

17/12/2025

Fermented Food Hub, update...

The food hub was always going to be a bit experimental to figure out what the space was meant for. Unfortunately, serving food from this space is not working out currently for a few different reasons.

However, I have a real strong drive for the fermented vegetables and the aim is to begin selling them further afield in 2026. We do also have a new product in the making, aiming for a January release.

The character of this space may change with time as I begin growing my own vegetables but as it stands the food offerings are not working out time/popularity wise. Thank you to everyone who has supported it so far.

15/12/2025

I love it when the sheep come back to being my neighbours!

I am incredibly lucky to be managing a plot of land at . A place where there is the deepest of respect for land and with many great farming/growing practices as a stable part of its core.

I had lived on the outskirts for 3 years, developing a stronger draw to the land at Marcassie throughout that time. After approaching Sven & Betsy with my dream of self sufficiency and continual hopes of preservation, I have been lucky enough to be granted this opportunity.

To spend time on a plot of land that I feel so connected to and to take time to learn ways to build a life in which the land can sustain me whilst I help to nourish it. Words cannot describe how grateful I am.

12/12/2025

I do not, and would not want to, do this alone!

In recent times there has been a whole lot of me, land and piggies on the Gut Feelings page which may make it seem like I do this alone. But I do not! And would not want to!

Olivia has been on board since 2021 and Sula since last year, and an extra 2 pairs of very very wee 'helping hands' within the crew too. We are all so within our individual rhythm within the business that it can be hard to capture moments to share.

It feels like Gut Feelings is a place that we all pop into for some time, but never too much time. It allows all of us to have other plates spinning and life happenings going on at the same time. A job that probably could be done by one person, shared between 3 so that we all have a better life balance and the microbes get treated to a variety of loving hands.

I cannot contemplate going back to the days where I did it all alone. A very fast track way to disliking a job that, within this rhythm, I totally adore.

Thank you both, SO much, for everything you do at Gut Feelings x

11/12/2025

I am nervous to put this out there in fear of judgement but it is important to me to be transparent about my process and aims with this plot of land.

If you have been following me for a wee while, you will have seen pigs as a new addition to the page. Initially, I was just borrowing the pigs from a local farm to churn up the land but after a month of them being here I decided that I wanted to buy them instead.

Predominantly I took them on for the land, to add their goodness into the soil and to churn up the ground ready for planting this year. But the other reason that has not been shared as of yet is that I will also be raising them for meat.

I am a meat eater and a big supporter of local farms - something that I think has been clear from the Ting Hoose Talks this year. The point of what I am doing here on this plot is to be as self sustainable as I possibly can from a food perspective and, as a meat eater, animals fall into this too.

My reason for not sharing this online up until this point is that I have honestly been so unsure as to whether I would be able to follow through with it as I love these pigs deeply. It is a process I have needed to go through without too much outsider influence.

A couple of weeks ago we went through with the first pig. It was all done at home, with no stress. The full process done with a close friend and my hands too, with the same love and respect that she has had throughout her whole life.

I am aware I am opening myself up to judgement here and I can only apologise to those who this brings discomfort to. I do not aim to spend time on the comments, this is just an informative post to share the reality of what I am aiming to do here, to understand and be immersed in the lifecycle of all of my food.

10/12/2025

A wee Winter flavour switch...

Heading out the doors next week with our final deliveries of the year. A yummy one to have on the Christmas table!

01/12/2025

Winter.

This is the closest relationship I have ever had with a plot of land and it feels like the first time I am truly appreciating how far us humans have split from how the rest of nature experiences Winter.

The pigs wake only just as it gets light - sometimes later if I don't stir them - and go to bed when it gets dark. Even in the light, they sleep most of the day. There is no noticeable growth in any of the plants on the plot. The trees have lost their leaves and are taking a very apparent rest.

Winter is not a time for growth. It is a time for rest and recalibration. The rest of nature displays that very obviously. Meanwhile the rhythm of people remains the same, year round.

This year is the first time that I have been able to really recognise that my body is desperately trying to tell me to make the daily to do lists MUCH shorter and just rest! A challenging wee message to really listen to when it simply is not the norm.

How different we are to the rest of nature. Such high expectations in such an intentionally sleepy season.

27/11/2025

Tomorrow evening!

Pre-order and collection only.
*comments will not be counted*

Please email: gutfeelingskombucha@gmail.com to place your order.

Thank you :)

19/11/2025

Since 2022 we have had (at least) 20,553 bottles returned!
This is only the ones that have been counted...

If you were a bottle/jar... where would you rather be?

In a big stinky bin surrounded by other unloved, perfectly reusable glass items. All destined to be crushed and maybe possibly recycled but who really knows, perhaps you'll just end up in a heap somewhere surrounded by more smelly things that may or may not degrade.

OR

In the hands of many loving women. Given a nice warm bubble bath and washed with care. Perhaps de-labelled and re-labelled - only if absolutely necessary. Then filled, once again, with delicious Kombucha.
You get delighted at on the fridge shelf because you are beautiful temptingly covered with cool condensation. And that lucky individual that picks you from the fridge gets to enjoy your sturdy structure and tasty insides too!

Hmm. It's a no brainer really.
Be sound. Please return your empties!

18/11/2025

Please return your empties!

17/11/2025

14/11/2025

Thanks to everyone for coming this evening!

Tonight I served;
Fermented carrot & bean burgers on Fiona's bagels topped with seaweed pickled cucumbers, lettuce & Willie's hot sauce mayo.
Served with wild garlic wedges, an apple & dill kraut salad, fermented salsa & homemade aioli.

Yummeroonies.