A batch-made fiery chilli oil consisting of freshly blended scotch bonnets, garlic, ginger, onions, scallions and seasonings, gently simmered in oil for no less than 3 hours where the flavours get to intensify and amalgamate into a smooth and versatile condiment great for spooning onto fried rice, grilled meat or noodles!
Ready to eat straight from the jar, spoon over dishes, use as dipping sauce
or as a marinade for grilled meats/fish/vegetables.
Made in small batches in London
Suitable for vegetarians and vegans. May contain traces of nuts and gluten although non directly used in the product.
scotch bonnet peppers, garlic, ginger, spring onions, onions, shallots,
sea salt sunflower oil, flavour enhancer, citric acid, potassium sorbate.
For as long as I can remember, I have always had penchant for everything food related whether that’s cooking, running market stalls or restaurants. It all began in a little terrace house in a bustling inner-city area of Manchester, back in the 90’s. I grew up completely immersed in a melting-pot of cultures, flavours and cuisines. My first memories of enjoying different foods were in primary school where the mums of the other children would bring in their home made dishes on special holidays such as Eid, Chinese New Year, Kwanzaa or Diwali. I didn’t know then but those flavours formed a pallet which inevitably made me passionate and completely obsessed with recreating authentic dishes in my later years; I would research endlessly on how to roast and grind the correct spices, where to buy those uncommon herbs that are never available in supermarkets and the techniques the ‘aunties’ use to teach me from wrapping tamales to the secret to making soft chewy naan — it was all I ever wanted to do, LEARN. Coupled with my bold Vietnamese heritage (and all the Phở and fish sauce that came with it!) and you have the humble beginnings of what is to become Ramen and Sazeracs today.
I moved to London in 2017 and set up Ramen & Sazeracs, a fresh, young and inclusive supper club that bridges the gap between the creative sectors and my passion for cooking. Summer 18′ we launched our very first Supperclub Sessions in the heart of Oxford Circus on Carnaby Street in conjunction with some very talented artists and illustrators, the following year we continued the tradition and hosted our debut Manchester supper club slap bang in the Northern Quarter, selling out tickets both times. Ramen and Sazeracs is still a young company with a lot to learn, but the thing is, we are open to ideas, collaborations and networking and hopefully together with the right people, we can continue bringing you these evenings of pure joy and authenticity!