We started with one wok

A rented kitchen, a bag of shallots and a habit of putting chilli crisp on everything.

We fry in twelve litre batches because big pots make soft crisp. Every jar is strained by hand and sealed the afternoon it is made.

We fry in twelve litre batches because big pots make soft crisp. Every jar is strained by hand and sealed the afternoon it is made.

We fry in twelve litre batches because big pots make soft crisp. Every jar is strained by hand and sealed the afternoon it is made.

12 litres

Fried at a time, never more

6 jars

In the range, each with a job

0 to 5

Honest heat, printed on every lid

1 afternoon

From wok to sealed jar

Still one kitchen

Same wok, more jars. Come and find your heat.

Find your heat

Dumplings dressed with chilli crisp

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