What an amazing 2018! We have just finished our last market of the year today, Christmas Eve. We wanted to thank everyone who has been part of our lives, some for many years others we have just met, without you we would have not got this far and be still around to tell the tale 🙂 Continue reading News Roundup 2018
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.
Sure, you could make the usual – potato salad, sweet corn – but it takes only a few simple steps to create something a little more memorable with some of our award winning sauces.
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
Although it’s not yet the end of the proper year, for us it seems that way because we moved into our unit two years ago in August, we feel so blessed with the support from our customers and friends and we have grown in so many ways, not just sales. The business is taking off with new idea’s, products and recipes coming thick and fast and we just want to say a great big THANK YOU to everyone. Continue reading End of summer musings & news
We are working on new recipe’s and more information for you, up and coming events, video’s etc
Work started today 20/9/16 for one week
Apologies for any inconvenience please return soon! It will get better 🙂
Step one, we are really pleased to let everyone know that we are now purchasing our Bell Peppers locally from Tangmere Airfield Nurseries, this is an exciting move forwards to buying more local produce. Continue reading Buying Local gets two steps closer.
Chef Bernie's Blog 
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