Well a lot has happened since I last wrote a blog post two years ago. I have been kept so busy growing my chillies, developing new products and getting the Chilli Gourmet brand up and running. I have also been building a new website which is finally “live” although I still see it as a work in progress!
This years chilli season is really swinging into action now, although the hotter varieties will not start to ripen in earnest for at least another month. Although I am not selling my chillies via the website at present, please do e-mail me if you would like to purchase any and I will see what I `can do. However I am pleased to say my unique range of chilli condiments are now available to purchase online, and I will be adding seasonal specials from time to time.
There is a list of my local stockist on the website. A small selection of my plants and soon my fresh chillies can be purchased at Claremont Farm and they also stock my full range of condiments.
Whitmore and White in West Kirby also stock my full range and use a couple of my condiments on their lunchtime menu. My “Crunchy Carrot” pickle they serve with hummus and my “Tompepper” sauce as a dipping on their Falafel Platter.
I have just received my first Great Taste Award for my “Brilliant Beetroot” Relish which has been my best selling product since I launched it two years ago – although my “Crunchy Carrot” pickle and “Sun Kissed” Scotch bonnet hot sauce are now following closely behind.
Great Taste starts with great ingredients don’t you think? I believe the beautiful purple haze chilli developed by the super talented Sea Spring Seeds is the key to this products unique flavour.
Now the website is up and running I intend to get back to posting lots of creative recipe ideas on the blog, both using my products and fresh chillies.
For now I need to get back to preparing for Chester’s first ever chilli festival tomorrow. I will be there with lots of other chilli traders outside Chester Town Hall, so come and say hi if you are about. I will have plants and all my products available plus a “Super Hot Piri Piri Sauce” I have made especially for the occasion. Hope to see you there 🙂