Jameson Stocks Teams Up with Chilli No. 5 for a Red-Hot Collaboration

Famed Chilli No. 5 brand is welcoming Michelin-starred British chef Jameson Stocks to its development kitchen and production facilities in the South of France for an exciting new collaboration set to ignite taste buds all over the globe.

Recognised by GQ magazine as one of the world's best chefs and a style icon and standout of his generation, Jameson Stocks makes Michelin-quality dishes accessible to home cooks. 

Renowned for creating multi-award-winning sauces inspired by global flavours, Chilli No. 5 has launched a creative collaboration with Chef Stocks.  

The exciting collab will see Chef Stocks develop two exclusive new sauces celebrating his home countries of South Africa and Australia launching in October. 

To launch the partnership Chef Stocks has hand-picked his four personal favourites from the Chilli No. 5 range: White Truffle, Sriracha Cha Cha Cha, Pure No. 5 and Perfect Piri Piri to create Jameson's Signature Selection  Co-branded as a Chilli No. 5 x  Jameson Stocks limited-edition collection, each sauce includes a personal recipe from Chef Stocks, a hand-signed card, individually numbered packaging, and access to an exclusive behind-the-scenes video, transforming it from a sauce set into a true culinary keepsake.

The collaboration reflects the shared values of Chilli No. 5 and Chef Stocks: sourcing the finest natural ingredients from trusted farmers and small local producers, and crafting bold, international flavours for gourmands and world travellers alike. With Chilli No. 5 already the proud recipient of 30 Great Taste Awards, this partnership highlights a mutual pursuit of excellence and authenticity.

“Chilli No. 5 is about flavour, health, and passion,” Chef Stocks told That's Food and Drink. “These sauces are crafted with the same respect for ingredients I look for in my kitchens, from truffles sourced in Alba to chillies grown with care by trusted farmers. That's why I'm proud to put my name to this selection.”

Rumble Romagnoli, Founder of Chilli No. 5, added: “We love Jameson - everything about him: where he has come from, his brand, and most importantly, his incredible talent for flavour. We are pioneering flavour and health in sauce, and Jameson is the perfect ambassador for that. Watch this sauce.”=

Jameson's Signature Selection:

White Truffle – Infused with fresh, award-winning Alba white truffles for a refined, luxe twist on heat. 

With a rich mushroom base and the delicate taste of truffle, it pairs beautifully with risotto, pasta, veal, beef, chicken, and even pizza. Best suited to dishes with subtle flavours, this sauce brings depth, luxury, and a refined heat that elevates every bite.

Link to buy: Jameson Stocks' Favourite | White Truffle Hot Sauce by Chilli No. 5

Cost: £30.00

Sriracha Cha Cha Cha – A bold, modern Sriracha, vegan, superfood-boosted, and deliciously fiery.

This garlicky, tangy, and fiery sriracha is delicious with any dish: drizzle it over BBQ, fried chicken, burgers, or roast meats, or splash it onto pizza, noodles, and tacos. It also works beautifully with seafood, prawns, and oysters, bringing a zingy kick that keeps you coming back for more.

Cost: £20.00

Perfect Piri Piri – Smoky, citrus-bright vegan Piri Piri. 100 % natural, gluten-free, and utterly crave-worthy.

Piri Piri hot pepper sauce is delicious with any meat dish. BBQ, fried, burger or roast chicken. Piri Piri hot sauce works well with big prawns, seafood and oysters.

Cost: £20.00

Pure No. 5 – The hottest of the Chilli No. 5 sauces, a fearless blend of Reaper, Scorpion, Habanero, Ghost and the exclusive No. 5 chilli

This is heat with heritage: rich, smooth, smoky, and sharp. It hits fast, builds deep, and lingers long. Perfect for meat, fish, veggies, pizza, or even eggs in the morning

Cost: £25.00

https://chilli-no5.com/category/jameson-stocks-signature-sauces

When Food Was Simple: Can We Convince Big Brands to Return to Their Roots?

Why did I write this blogpost? Years ago there was a delicious propriety make of fruit cake which was delicious. It didn't taste home baked but it was pretty close. 

The last time I tried this cake it was oily and had a rather unpleasant and somewhat fake taste, for want of a better word. Which set me to thinking about what had changed over the past 30 years.

There was a time, not too long ago, when even the biggest food companies created their products with the same simple ingredients we used at home. 

Bread was made with flour, water, salt, and yeast. Yoghurt was milk and cultures. Soup was vegetables, stock, and herbs. You could pick up a tin or a frozen meal and recognise every single ingredient on the label.

Fast forward to today, and many of these same products have been reformulated with ultra-processed food (UPF) ingredients: emulsifiers, thickeners, preservatives, artificial flavourings, and industrial sweeteners. 

These additives are often there to extend shelf life, reduce manufacturing costs, or enhance texture and appearance. But what has been lost is flavour, nutrition, and trust.

What Changed?

Starting in the late 20th century, a quiet revolution began in food manufacturing. Driven by profit margins, globalisation, and advances in food technology, large food companies began adopting UPF-heavy recipes. The chef in his or her research kitchen was replaced with a food scientist in a laboratory. 

Rather than making a biscuit with butter and sugar, they could use palm oil and high-fructose corn syrup. 

Instead of cooking a proper tomato sauce, they could simulate the flavour with tomato powder, acidity regulators and “natural flavours” or "nature identical flavours."

These shifts didn’t happen overnight, and they weren’t always malicious, but the result has been a slow erosion of real food from our shelves. 

The side effect? A rise in obesity, type 2 diabetes, and other health issues, many of which are now linked to high UPF diets.

The Case for Simpler Recipes

There is now a growing public awareness about ultra-processed foods. Consumers are reading labels, watching documentaries, and asking questions. 

Movements like real food eating, the clean label initiative, and farm-to-fork campaigns have reignited demand for transparency and simplicity.

Many of us remember when food tasted better, not because of nostalgia, but because the ingredients were better.

So how do we encourage large companies to return to their simpler roots?

1. Use Your Wallet as a Vote

One of the most powerful tools consumers have is where they spend their money. When shoppers consistently choose brands that prioritise real ingredients and minimal processing, big food manufacturers take notice. 

Many smaller brands have built successful businesses on this principle – and their rapid growth puts pressure on larger competitors to follow suit.

2. Demand Transparency

Consumers can email, message, or tag brands on social media asking why they use certain additives or asking if they’ll ever consider returning to their older, simpler recipes. A polite but firm question can go a long way. Brands listen when they see a trend forming.

3. Celebrate Brands Doing It Right

There are big food companies beginning to respond to the UPF backlash. Some have released “legacy” products with heritage recipes. 

Others have reformulated popular lines to remove artificial ingredients and simplify labels. When these moves are made, it’s worth celebrating them – publicly and loudly.

4. Push for Clearer Labelling

Governments and regulatory bodies have the power to enforce clearer labelling and restrict misleading claims. Campaigns calling for mandatory UPF labelling, or stricter definitions of terms like “natural” and “wholegrain”, could shift the market. Public pressure, petitions, and writing to your MP can support these policy changes.

5. Create a Movement

Much like the organic food boom or the plastic-free movement, the fight against UPFs can grow with grassroots energy. Food bloggers, influencers, dietitians, parents, and chefs can all amplify the message: we want real food back. Creating shareable content, organising food swaps, or reviewing “old recipe” products helps keep momentum going.

Final Thoughts

Food doesn’t have to be complicated to be delicious or shelf-stable. The old recipes worked. They nourished generations and built the reputations of some of the world’s biggest brands.

It’s time for food giants to look back, not just forward. To revisit the recipes that made them beloved in the first place. And to realise that in today’s health-conscious, label-savvy world. Simple might just be the smartest choice they could make.

Perhaps they need to learn the old business adage of KIS. Keep It Simple, Stupid!

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Learning to Make Your Own Sauces and Condiments: A Delicious Skill Worth Mastering

If you’ve ever spooned a dollop of mayo onto a sandwich or drizzled a store-bought dressing over your salad, chances are you’ve tasted something that could be so much better homemade. 

Learning to make your own sauces and condiments isn’t just a fun kitchen experiment — it’s a gateway to transforming everyday meals into something truly special.

Why Bother Making Your Own?

In a world of convenience foods, it might seem unnecessary to whip up your own ketchup or mustard. But there are several good reasons to give it a go:

Flavour control: Homemade sauces are fresher, bolder, and easily adjustable to your tastes. Want your BBQ sauce smokier or your salad dressing less sweet? You’re in charge.

Fewer additives: Many shop-bought condiments are loaded with preservatives, emulsifiers, and excess sugar or salt. When you make your own, you know exactly what’s going in.

Sustainability: Reduce plastic packaging and food waste by making what you need and storing it in reusable containers.

Pride and creativity: There’s a genuine sense of satisfaction in pulling out a jar and saying, “I made that.”

Getting Started: The Essentials

Making sauces and condiments doesn’t require fancy gear — just a few kitchen basics: a whisk, a blender or food processor, some sterilised jars or bottles, and a willingness to taste and tweak.

Here are a few simple recipes to start your journey:

1. Mayonnaise

Fresh, homemade mayo is rich and creamy with none of the artificial tang you find in jars. All you need is:

1 egg yolk

1 tsp Dijon mustard

1 tbsp vinegar or lemon juice

200ml light olive or sunflower oil

Salt to taste

Whisk the yolk, mustard, and acid together, then slowly drizzle in the oil while whisking continuously until thick. Season and refrigerate. Flavour it with garlic (aioli), herbs, or smoked paprika for a twist.

2. Tomato Ketchup

Sweet, tangy, and customisable. Simmer the following until thick:

1 tin chopped tomatoes

1 tbsp vinegar

1 tbsp sugar

Onion, garlic, and a pinch of cloves or allspice

Blend until smooth and strain if you want that classic silky finish.

3. Salad Dressing (Vinaigrette)

Forget the bottled stuff. A good vinaigrette is as easy as 3 parts oil to 1 part vinegar. Add mustard, honey, garlic, or herbs depending on your salad.

Try:

3 tbsp olive oil

1 tbsp balsamic vinegar or quality cider vinegar

1 tsp wholegrain mustard

1 tsp honey

Pinch of salt and pepper

Shake in a jar and enjoy.

4. Pesto

Pesto is endlessly adaptable. Classic basil, or try rocket, parsley, or even kale.

Basic recipe:

1 bunch of fresh herbs

1 clove garlic

30g nuts (pine nuts, walnuts, almonds)

30g grated hard cheese (like Parmesan or a veggie alternative)

100ml olive oil

Lemon juice, salt and pepper to taste

Blitz in a food processor and store in the fridge.

Tips for Success

Taste as you go. Balance is everything in a sauce.

Use good ingredients. Especially oils, vinegars, and fresh herbs.

Keep it clean. Sterilised jars and bottles help prevent spoilage.

Experiment. Once you’ve nailed the basics, try new combinations: chipotle ketchup, curry mayo, or blueberry balsamic reduction.

Sauces and condiments might seem like minor parts of a meal, but they’re often the key to turning the ordinary into the extraordinary. By learning to make your own, you not only elevate your cooking, but gain confidence, knowledge — and perhaps a signature recipe or two. 

So next time you're in the kitchen, skip the bottle and make it from scratch. 

Get creative in your kitchen. Make your own condiments, sauces, and more

In the realm of culinary adventures, there's something uniquely satisfying about crafting your own condiments and sauces. 

Not only does this allow you to tailor flavours to your exact preferences, but it also opens up a world of creativity in the kitchen. From tangy mustard to zesty salsa, the possibilities are endless when you take the DIY route. Let's dive into some exciting DIY kitchen projects that will elevate your dishes to new heights.

Homemade Mustard: A Tangy Triumph

Mustard is a staple condiment that adds a punch of flavour to sandwiches, dressings, marinades and more. 

Making your own mustard is surprisingly simple and allows you to experiment with various flavours and spice levels. Start with a base of mustard seeds, vinegar, and water, then customise with ingredients such as honey, garlic, herbs, or spices to create your own signature blend. Whether you prefer a classic yellow mustard or a spicy Dijon, homemade mustard is sure to impress.

Salsa Fresca: Fresh Flavurs in Every Bite

There's nothing quite like the vibrant flavours of homemade salsa fresca. Made with ripe tomatoes, onions, jalapeños, cilantro, and lime juice, this versatile condiment adds a burst of freshness to tacos, nachos, grilled meats, and more. 

Experiment with different types of tomatoes, peppers, and herbs to find the perfect balance of sweetness, heat, and acidity. With just a few simple ingredients, you can whip up a batch of salsa that rivals your favorite restaurant's.

Infused Oils and Vinegars: A Gourmet Touch

Infused oils and vinegars are an easy way to add depth and complexity to your dishes. Start by selecting high-quality oils and vinegars as your base, then infuse them with herbs, spices, fruits, or aromatics of your choice. 

For infused oils, try combinations like rosemary and garlic, chili and lime, or lemon and thyme. For vinegars, experiment with flavours like raspberry and basil, fig and balsamic, or orange and ginger. Use these infused oils and vinegars in dressings, marinades, or simply drizzle them over roasted vegetables or salads for a special gourmet touch.

Homemade BBQ Sauce: Sweet, Smoky, and Irresistible

No back garden barbecue is complete without a tangy, smoky BBQ sauce to slather on ribs, chicken, or pulled pork. While shop-bought options abound, making your own BBQ sauce allows you to control the sweetness, spice, and depth of flavour. 

Start with a base of ketchup, vinegar, and molasses, then customise with ingredients like brown sugar, Worcestershire sauce, mustard, and smoked paprika.Your homemade BBQ sauce is sure to take your grilling game to the next level.

DIY Pickles: Crunchy, Tangy, and Totally Addictive

There's something irresistible about a crisp, tangy pickle, and making your own at home is easier than you might think. Start with fresh cucumbers and a simple brine of water, vinegar, salt, and spices, then let time work its magic as the flavors meld together. Experiment with different types of cucumbers, brine ratios, and flavorings like dill, garlic, or chili flakes to create your perfect pickle recipe. Enjoy them straight from the jar, sliced on sandwiches, or chopped into salads for a burst of flavor and crunch.

You can also buy special picking onions and make your own pickled onions, too. 

Conclusion: Unleash Your Creativity in the Kitchen

Embarking on DIY kitchen projects like making your own condiments, sauces, and more is not only a fun and rewarding endeavor but also a delicious way to elevate your culinary creations. Whether you're experimenting with new flavors, customising recipes to suit your tastes, or simply enjoying the satisfaction of creating something from scratch, the possibilities are endless. So roll up your sleeves, stock your pantry with ingredients, and let your creativity run wild in the kitchen. Your taste buds and your family members and friends will thank you for it.