Having spent the majority of her childhood in Hong Kong, Katie liked experimenting with different Asian flavours. While working in a cafe in Dublin, she put together condiments using rayu (chilli oil), bulking it out with the like of peanuts, and then selling it at market stalls to see how it went down. Turns out, it went down very very well…fast-forward a couple of years, and it has become a complete sensation with both top chefs and foodies.
Katie’s condiments have become one of the fastest-selling in independent delis and boutiques across Ireland and the UK, and has been raved about by Michel Roux Jr, Jay Rayner, Marcus Wareing, and is still made in small batches in Ireland.
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