Hello, I'm Lynn and I own and run everythingCHILLI.
I've loved chilli for years, have gone through phases of 'having it on everything' and of hardly having any heat at all. I started making chilli jam for fun and I experimented with different flavours, textures and heats. Some were gorgeous, some I thought not so much (even if my customers were keen! - Watermelon & Bay Leaf Glaze anyone?)
It soon became clear that my spicy preserves were popular, and my pastime slowly developed into my full time job.
A little chilli can add an extra dimension to both sweet and savoury food, bringing out the flavours of the ingredients. Each of everythingCHILLI’s products is made with this in mind, and so the chilli heat never overpowers the flavour, even in the hotter varieties. Chilli heat is great, but who wants to be unable to taste the true flavours?
The first small batch (Original Chilli) was made in 2009 to give to a friend as a birthday gift and from then the range and popularity of my relishes grew to the point that in 2014 the business became my full time occupation.
The process & products
I carefully hand make all the preserves using a traditional artisan open-pan method and use fresh produce, local where feasible, and no artificial additives. Ingredients are chosen which traditionally work well together, or which make new interesting combinations. Limited Edition varieties are regular features of my product range. Some even become core products.
I'm still the sole producer of all everythingCHILLI preserves.
The business also stocks gourmet chilli products from other small-batch producers. I stock items that aren't over-processed, made by people who care about the quality of what they're producing, and where flavour isn't sacrificed for heat.
All the products are vegan and most are suitable for coeliac diets.
There's no bricks-and-mortar shop, or discount production outlet. I work from my home office, and a custom-converted production unit which are both in Fenwick, Ayrshire.
I set up tasting tables at places of work too, so if you'd like me to visit your workplace, drop me an email at email@example.com and I'll take it from there.
I try to be as low-impact on the environment as I can be, and that includes:
- composting all food waste on-site
- reusing as much packaging as possible (eg boxes reused for online orders)
- recycling all that can be recycled
- offering items to be upcycled, reused or repurposed (let me know if you can reuse the occasional wooden pallet or wooden fruit box!)
- being mindful of transport & travel impact
Thanks for visiting my site. I hope that you enjoy browsing and trying my range of gourmet chilli products.