A fermented, aged and oak-smoked hot pepper sauce.
We ferment Scotch bonnets with Maldon Sea Salt, then churn the chilli mash with Aspall's Cyder Vinegar and our oak-smoked jalapeños - we call them 'Peckotles'.
The process takes more than three months, from chilli to bottle. But it is worth the wait.
Use our sauce as a seasoning. Take it to work. Dash on anything in need of life. Cheese, fish, shellfish, burgers, eggs, steak, pasta or a well-earned Bloody Mary.
No artificial stabilisers or preservatives: a low pH stops the sauce from spoiling. Just be sure to keep it in the fridge after opening.
Ingredients: Scotch bonnets, UK oak-smoked jalapeños, Aspall cyder vinegar and Maldon sea salt.
- No colourings
- No preservatives
- No flavourings
- Suitable for vegans
Ben Farey ferments, churns and bottles sauces right here in South London. We hope you like the result - sauces made with thought and passion for any occasion.
We deliver every Thursday and Friday* to the following areas:
Minimum spend £10:
SE4, SE5, SE14, SE15, SE21, SE22, SE23, SE24, SE26, SE27, SW9.
Minimum spend £25:
SE1, SE6, SE8, SE11, SE16, SE17, SE19, SE20, SE25, SW2, SW4, SW8, SW11, SW12, SW16, SW17, SW18.
Minimum spend £50:
The rest of Greater London (inside the M25).
*The cutoff time for adding to your delivery is midnight Tuesday for Thursday delivery, and midnight Wednesday for Friday delivery. Orders sent after this time will be delivered the following week.
For subscription orders, the cutoff time for editing your existing subscription is 11:45 am Tuesday (but you can still add to your delivery by checking out as normal by midnight Tuesday).