Sunday, 23 September 2012

5 Question - SIMPLY add CHILLI

I love relish, in fact you could say that I relish a good relish! I've always enjoyed pickles, piccalilli, and relishes, however I don't often have any at home because I have a terrible habit of grabbing a spoon and eating straight from the jar, rather than as an accompaniment to a snack or meal.

However, after meeting Susan McCann at the recent 'feastRen Food Festival', I may have found a relish that packs too much of a punch for me and my greedy spoon. Susan is the MD of Lochbroom Fine Foods, producers of SIMPLYaddCHILLI, a delicious range of spicy condiments made using loads of chilli, garlic and fresh strawberries! Things have moved pretty quickly for Susan over the last few months, she now boasts Whole Food Market Giffnock and Waitrose as some of her customers.

How did you get started?

I got started as I was made redundant from my banking job after 23 years and needed to work. I am over 50 and living in a major recession. I took my kitchen products to the farmers markets and discovered I was making a product people really loved.

What’s the best piece of business advice you could give?

Check your customers and your competition.

Where would you like to see your business in 5 years time?

I would like my business to be a known household brand.

If you could only have one of your own products, what would it be & why?

Wild chilli as this is the one I made first and its the most versatile to cook with.

You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?

Denzel Washington because he is my favourite actor. The menu would be Spicy Butternut squash and Coconut soup made with SIMPYaddCHILLI Extreme.. Salmon and Prawn layered bake. Assorted cheeses served with SIMPLYaddCHILLI Mild or Wild.

SIMPLYaddCHILLI comes in three flavours; Mild, Wild, & Extreme. What makes these wonderful relishes so good is their versatility, they're great as a condiment with cheeses or cooked meats but they also double up as a great secret ingredient for other dishes. Recently I've spread the Extreme version on a ham and cheese sandwich, as well as stirring through some cooked pasta with crème fraîche. I'm sure that there are tons of uses for these delicious relishes and I look forward to experimenting more in the future.

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