Couple behind Christchurch pickle brand ‘relishing’ growth across supermarket shelves

Kevin and Michelle Fayen, the husband-and-wife duo behind Kev's Pickled, are proof that sometimes the best things in life are a delicious surprise.

The pair didn’t set out to be pickle entrepreneurs, but a chance encounter set them on a journey that has transformed their lives and helped them build a thriving South Island business, bringing handcrafted, flavour-packed pickle products to Foodstuffs South Island’s PAK’nSAVE, New World and Four Square stores.

"It was a total coincidence," Kevin explains.

"In 2012, we became friends with an older gentleman who was selling his delicious pickle relish at a weekly farmers market to supplement his pension. Wanting to finally retire, he offered to sell the recipes to us, knowing that they had lots of potential. We tweaked them a bit and worked with a food scientist to remove as much sugar as possible, while still maintaining their delicious taste.”

With their background in hospitality, Kevin and Michelle have a knack for working with flavourful food. They started small, selling their range of relishes at small retailers around the Christchurch area. Their big break came when a New World grocery manager, impressed by their products, offered them a spot in his store.

"We weren't really salespeople," Michelle admits, "but we started reaching out to other stores, dropping off samples and hoping for the best. Gradually, we built up a loyal following and things started to take off."

Today, Kev's Pickled can be found in more than 38 stores across the South Island.  Their range includes everything from tomato relish to Worcester sauce. Every product is made by hand by Kevin in their on-site commercial kitchen, using locally sourced produce where they can.

For Kevin and Michelle, the business is a true partnership. Married for 36 years, they've built Kev's Pickled together, each playing to their strengths. Kevin handles the production, while Michelle, an accountant, manages the business side.

"We have a good system," Kevin says. "We live on-site, so we can easily put in long hours when needed. Sometimes we’ll stay up till midnight making pickles together!”

Kevin says that for any new small supplier starting out, he knows how challenging it can be to grow.

“My advice is just reach out for support. The Foodstuffs South Island team has been incredibly helpful, and we made sure that we listened to feedback and took on board the advice from store managers.”

Looking ahead, Kevin and Michelle are excited about the future of Kev's Pickled.

They're committed to sustainable practices, using reusable glass jars and occasionally delivering their products to local Christchurch businesses by e-bike.

"Running the business is definitely a lot of work," Kevin says, "But, when customers tell us how much they love our products, it makes it all worthwhile." Visit Kev's Pickled Here.