Thank you so much for all the wonderful feedback we’ve been getting about our limited edition Special Reserve Hot Sauce. We are so delighted that you love the heat and the taste.
Our sauce wouldn’t be so special, if it wasn’t for the tasty but deadly Trinidad Scorpion Peppers grown by our friend Yvonne from Yvonne’s Plants www.yvonnes-plants.co.uk. We buy our peppers from Yvonne because she never uses pesticides and chemicals, she helps nature work its magic.
So we’d like to say a big thank you to Brave Heart and Chester, Yvonne’s friends horses who’ve provided all the special reserve manure that’s kept our plants well fed.
And an even bigger thank you to all the little fat ladybirds who ate all the bugs who would have otherwise damaged the plants.
And finally a big thanks to Frank and Pippa, Yvonne’s dogs who have guarded the Trinidad Scorpion Plants from any marauding Bandidos and pepper thieves!
A few facts about Trinidad Scorpions:
- Are so hot they were deemed the hottest pepper in the world at one time and although not quite the hottest pepper out there now, overtaken by the Carolina Reaper they are still a pepper to be very cautious of!
- Scoville Scale 1,000,000 – 1,463,700 SHU
- The Trinidad Scorpion Butch T pepper is a Capsicum chinense cultivar that is among the most piquant peppers in the world. It is indigenous to Trinidad and Tobago
To purchase this sauce pop over to our shop and we will send it over to you.
We’re Cutting Down on Plastic
Over the last month, we’ve been chatting to lots of different people about how we can make things better for you and all our customers. You won’t be surprised to know that everyone we spoke too told us that they love our sauces they also told us that the environment matters to them and they wanted us to ensure our packaging is as eco-friendly as possible. We have chosen a number of green packaging solutions that involve only sustainable, recycled and biodegradable materials. When we find a way to eliminate plastic completely from our packaging we’ll let you know
Meanwhile these are the changes we have in place;
- We are now using paper bubble wrap to safeguard the parcels we send out. Made from sustainable natural material. We chose Geami paper bubble wrap because it conforms to environmentally-friendly aims
- We are using paper infill where needed
- We are using paper sticky tape to secure our boxes
And some we are working on;
- Sending out a courier pack still requires a plastic bag even though it is made using recycled materials
- Fragile tape is still plastic however we only use a minimum amount where needed
- We need to use plastic bubblewrap bags on some of our products to withstand the Amazon shipping process – we are minimising this as much as possible and only in addition to paper bubblewrap, cardboard boxes or paper in the majority of parcels
Let us know your thoughts and also if you have further solutions for us to consider please let us know.
I grew up eating Jerk Chicken in St Lucia my beautiful tropical island for the first 30 years of my life. With my Jerk Paste you too can make this so easily and produce an authentic taste of the Caribbean even if it’s not so hot over here in the UK! Continue reading Jerk Chicken
Serves 2 | Prep time 20 mins | Cook time 40 mins
Tofu can be really boring and uninspiring so we set about making it interesting and tasty in this wholemeal flan. My journey with pastry making has taken me to really appreciating wholemeal flour and how satisfying it is and of course normally better for you than white flour. Although if not careful you can get into problems with dryness and cracking you should be fine with this recipe, I have learnt to never be afraid of adding more water but do it in very small amounts at a time!
Continue reading Curry Coconut Tofu Flan
Perfect for warm spring lunch on the patio! This is one of my easy to do lunches, quick and tasty, and filling enough to take you through to supper.
Continue reading Scrumptious Vegetable Medley
Spice up your Christmas leftovers with our amazingly tasty Turkey Coconut Curry dish. Transform your cooked meat into something special. Our turkey treat takes just 5 minutes to prepare and you can put your feet up while it cooks! Merry Christmas!
Continue reading Our Christmas Recipe – Turkey Coconut Curry
Here’s an island family favourite – Chef Bernie’s delicious recipe for this fragrant light soup appetiser with a mild tasting fish base. The recipe is part of our VIP Sauce Club Cosy Caribbean Autumn Recipe Book.
Continue reading Our Autumn Recipe – Fish Tea Appetiser
Our simple tropical canapé recipes can be quickly rustled up to wow your guests! Here are some ideas for you to try with our Tropical Range of sauces. Our sauces also make delicious easy dips which you can serve with a number of different crudités. Pop these together for a real wow factor. It’s well worth the effort – your friends will love them!
Continue reading Recipe of the Month – Tropical Canapés
In the Caribbean we love brown stew chicken almost as much as jerk chicken! The brown stew comes from burning the brown sugar with a little oil before you add your delicious stew mix. Served with a hand made roti what could be better
Continue reading Brown Stew Chicken with Roti
This week’s recipe is our tasty Tuna fish Jerk style with Aubergine and creamy spaghetti, using Chef Bernie’s Tropical Jerk Paste – our Sauce of the Month. We hope you enjoy Chef Bernie’s indulgent Summer treat.
Continue reading Tuna Fish Jerk style with Aubergine and Creamy Spaghetti
We were blown away at Guildford Cheese and Chilli Festival when we received our fourth award in just 3 months! Our Guildford winner was our Sweet Pepper and Ginger Sauce, coming first in the Mild Sauce category.
Continue reading Chef Bernie wins 4th award in 3 months!
Our BBQ Recipe of the Month for August is our tasty BBQ Pork Ribs Jerk Style, with Chef Bernie’s Tropical Jerk Paste. These mouth-watering, tender ribs are perfect served straight from the grill with Chef Bernie’s Tomato Ketchup. Delicious!
Continue reading BBQ Pork Ribs Jerk Style
This is a delicious fish dish, see the video where we use salmon with the herbs as an alternative, giving you a taste sensation! Continue reading Herbed Fish With Coleslaw and Mango Sauce
We so very chuffed to have won a first prize with our Curry Coconut Sauce at Christchurch Cheese & Chilli Show in Hampshire.
The Curry Coconut is part of our Tropical Range which has no added sugar with the natural sweetness coming from sun dried tomato, it’s now become our best selling sauce.
Look out for more recipes both on our cooking shows on Tuesday Nights 7PM GST on Facebook Live
Check out a scrumptious vegan recipe of Papaya & Coconut Curry
This delicious vegan curry is scrumptious with ‘Rice ’n Peas’ !
Continue reading Papaya & Cashew Curry Coconut Supper
What an amazing evening thank you to everyone who came along it was a full house with everyone enjoying
Continue reading Launch of The Chef Bernie Sauce Club