About

The story of Jampot’s started a long time ago.

I’ve always loved food, be it in my career or cooking for families and friends. Over lockdown, like so many people, I learned and fell in love with making sourdough bread. The magic of natural fermentation led me to sauerkrauts, and since I already had a fridge full of them, on to hot sauces.

Fresh tasting, smooth and not too sweet, vinegary or watery, my sauces are designed to elevate your food, not dominate it.

To make them I go down to New Spitalfields market in the middle of the night and personally select only the freshest, juiciest chillies. They’re blended up with sea salt and then left to slowly ferment for up to 3 months. This allows the healthy bacteria to work their magic, bringing out the sweetness and umami from the chillies and develop that delicious, fermented tang.

I then blend them with a just dash of organic apple cider vinegar and organic seasonings, squeezing as many chillies as possible into every bottle, because more chillies means more flavour.

And the name? My primary school teacher Miss Fox called me “Jimmy Jampot” and it kinda stuck.

Well done for making it to the end!

James