From professional kitchens to Northumberland polytunnels, Farm Fermented Foods brings together a love of growing, cooking and making the most of every ingredient.

After around 13 years working as a chef in restaurants across the UK, I started Farm Fermented Foods with the same values that guided my cooking: local produce, sustainability and great flavour.

On a small plot of land here in Northumberland, I grow chillies in polytunnels. Using the preservation skills I developed in professional kitchens, I ferment our produce and turn it into a range of sauces inspired by my years as a chef.

But this isn’t about making the hottest sauce or seeing how much heat you can handle. It’s about giving you options, bringing people together over food and discovering flavours you never thought you’d enjoy.

You don’t have to think of yourself as a “hot sauce person”. Maybe it’s a taste of Jalapeño Pickle or Cool Ranch that changes your mind. We want to help you explore the character of different chillies, from jalapeño to Scotch bonnet and Carolina Reaper, and discover there’s more to them than heat.

Our sauces are made for putting on the table, passing around and trying with your favourite foods. A little curiosity, something new to share, and perhaps a new favourite you weren’t expecting.

Making the most of what we grow also means thinking about what’s left behind. All our food waste goes onto our compost piles, helping feed the soil and support future harvests. It’s an ongoing effort to waste less and put more back into the land we grow on.