Take the flavour home
The Larder
The sauces, rubs, marinades and slow-cooked meats behind the whole operation — jarred, bagged and vac-packed for your own kitchen. Retail below; trade & wholesale welcome.
The sauces, rubs, marinades and slow-cooked meats behind the whole operation — jarred, bagged and vac-packed for your own kitchen. Retail below; trade & wholesale welcome.
Molten cheddar cut with English, Creole & French mustard. Pour it on everything.
Dark, sticky Caribbean glaze — molasses, brown sugar & a big hit of dark rum.
Mayo-based, cider-vinegar sharp, horseradish kick. Elite on chicken & shellfish.
Puerto Rican hot vinegar — bird's eye chilli, garlic, lime. Cuts through anything rich.
Dark brown sugar, smoked paprika, our custom Cajun blend. The one on the ribs.
Cayenne, thyme, oregano, garlic — cast-iron Louisiana heat for a hard, savoury bark.
Roasted peanut, ginger, alligator pepper. Nutty, fiery, unlike anything on your shelf.
Wet Jamaican jerk built for a long soak. What makes our chicken our chicken.
Our long-braised, hand-stripped salt beef, vac-packed. Reheat, pile high, done.
Dark-magic rubbed, slow-steamed, drenched in its own glaze. Just add heat.
24-hour marinated, slow-roasted, pulled. Bung it in a wrap, a bowl, a bun.
New product photography lands after this week's shoot. Card payments arrive with launch — for now, orders are confirmed & paid on collection or by invoice.
Stockists, delis, pubs and kitchens — we supply the sauces, rubs and meats wholesale through our local partner. Let's talk volume.