AWARD-WINNING SMALLBATCH CHILLI PRODUCTS
PURE HEAT - ALL NATURAL - HANDMADE

Welcome to Lazy Scientist Sauces - Your Source for the Best

Hot Sauces and Seasonings in the UK!

Looking to elevate your taste buds with a fiery kick? You're in the right place! At Lazy Scientist Sauces, we're passionate about crafting mouthwatering chilli sauces and seasonings that ignite your palate and add excitement to your culinary adventures taking them from bland to bang!

Discover the Perfect Hot Sauce in the UK

Dive into our selection of premium chilli sauces made with love and a dash of scientific precision in the heart of South London. Whether you're a seasoned spice lover or a hot sauce newbie, we've got you covered. with our diverse range of hot sauces, all meticulously crafted in smallbatches to tickle your taste buds and leave you craving for more.

Came Up Rosy BBQ Seasoning and Chip Dust

Why Choose Lazy Scientist?

Handcrafted Excellence: Our hot sauces and BBQ seasonings are lovingly handcrafted in small batches, ensuring quality and consistency with every bottle.

Flavour forward Heat: Lazy Scientist Sauces strike the perfect balance between flavour and fire, taking your dishes to the next level.

Online Convenience: Want to buy sauces online? It's never been easier! Explore our online store for a hassle-free shopping experience.

UK's Hot Sauce Destination: We're your go-to destination for the best hot sauce and BBQ seasonings in the UK. Sourced, crafted, and delivered right to your doorstep.

New Arrivals

Buy Sauces Online - Spice Up Your Life!

Ready to take your taste buds on a journey they won't forget? Shop Lazy Scientist Sauces today and experience the thrill of hot sauce like never before. Ordering our exceptional hot sauce in the UK is just a few clicks away. Spice up your life and explore the Lazy Scientist Sauces collection now!

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Join Our Lazy Fans!

At Lazy Scientist Sauces, we're more than just a hot sauce brand; we're a community of spice enthusiasts who appreciate the thrill of culinary experimentation. Join us on our flavour-filled journey by following us on social media @lazyscientistchilli, where we share recipe ideas, cooking tips, and more!

When your sourdough game meets your hot sauce obsession 🍕🔥

Say hello to homemade sourdough bolognese pizza slices loaded with pepperoni and finished with a generous drizzle of Brockwell Green — my zingy, fermented green jalapeño hot sauce that brings that fresh, tangy heat without overpowering the flavour party.

It’s spicy. It’s meaty. It’s got that deep, slow-ferment magic. And it slaps on toasted sourdough. 💥🌶️

Special batch of Guzzalo Buffalo Wing Sauce coming in hot for @bbqslaya

Cos yeah… I think I opened the last bottle I had in stock a week ago when drunk 🥴

Thanks for the order mate… sorry for the delay in shipping!!

The @pexmas Spring Fling is now open for business!

If you’re local to Peckham and fancy popping down to @copelandparkse just off the highstreet then come say hello 👋

Myself and 40 other fabulous, sustainable businesses are here all day till 5.

I’ve got my whole range on offer and samples to get those taste buds tingling are of course FREE!

🌿 Catch Lazy Scientist at @Pexmas Spring Fling! 🌶️
📍 Saturday | @copelandparkse | Sustainability Edition

We’re bringing the heat and the green vibes to this weekend’s Pexmas Spring Fling! Come find us for bold, flavour-packed hot sauces made the Lazy Scientist way — in small batches, with serious flavour, and a real commitment to sustainability.

♻️ Our bottles? Min 50% recycled glass — because good taste doesn’t have to cost the Earth.
🌱 Our chillies? Grown on a sustainable, community run farm in Rwanda which utilises renewable energy from solar panels— pesticide-free, and full of punchy personality.
🔥 Our sauces? Big on heat, even bigger on flavour.

Pop by for a taste, grab your spring BBQ essentials, and have a proper chat about how science, sustainability, and spice can live deliciously together.

🔥 NEW DROP ALERT 🔥

The mad scientists are loose again. My burnt spring onion, green sansho pepper & wasabi hot sauce has officially escaped the lab… and landed in the exclusive @weareprototypeclub subscription box.

This is a one-off flavour experiment that’s somehow both elegant and utterly unhinged. Like sushi with a vendetta. Like licking a lightning bolt dipped in wasabi.

Only available in this box from the mighty @singularitysauceco alongside two other gloriously unhinged British flavour freaks @lous.brews and @trodden_black

Want it? Gotta move fast.
This sauce ain’t coming back—unless we clone it. 😏

Grab yours by signing up on the @singularitysauceco website

#LazyScientistSauce #HotSauceManiac #FlavourBeforeFire #BritishSauceMafia #uksfinest

Did something fancy with @hmhome for the activation of their exciting new PALM HEIGHTS collaboration with the visionary creative director @gabriellakhalil

Their stylish 23-piece collection evokes the glam spirit of the Palm Heights Hotel in the Cayman Islands which you can now bring to your own home!

Absolutely loved working on this project with @byleilagodfrey and the illustrious @studioellio_t who created the wonderful labels on this vibrant pineapple based chilli sauce.

🌮 Taco Tuesday incoming…

And we’re not playing favourites today.
Three sauces. One meal. Zero regrets.
Because honestly—who in their right mind uses just one sauce? Amateurs, that’s who.

LIVE ON THE WEBSITE NOW. DON’T SLEEP ON THIS ONE, ONLY 8 BOTTLES LEFT!!!

Calamansi, Lychee & Seamoss Hot Chilli Sauce

Heat 🌶️🌶️🌶️🌶️

YOU KNOW THOSE FRUIT-FORWARD HOT SAUCES THAT PROMISE FLAVOUR BUT HIT LIKE WARM ORANGE SQUASH?
YEAH, THIS AIN’T THAT. THIS BOTTLE’S BURSTING WITH OUTRAGEOUSLY JUICY, ORGANICALLY GROWN ORANGE HABANEROS, SWEET LYCHEE PURÉE, AND A LITTLE SEA MOSS SWAGGER FOR THAT SILKY FINISH. BUT THE REAL SHOWSTOPPER? A SHARP, ZESTY SLAP OF CALAMANSI JUICE STRAIGHT FROM THE PHILIPPINES. IT’S BRIGHT, BOLD, AND UNAPOLOGETICALLY FRUITY-LIKE A TROPICAL HOLIDAY WITH A CHILLI FUELLED AFTERPARTY. DRIZZLE, SPLASH, OR SHAKE IT ON-JUST DON’T CALL IT MILD.

Limited Edition Special of 14 x 100ml Bottles

*Not available as part of any multipack bundle.

Cheese. Bacon. Toasted until naughty. Then drowned (with zero shame) in Brockwell Green – that zippy fermented green jalapeño number that brings the tang, the kick, and the “oof, go on then” to every bite.

Meanwhile, Flint’s in the background snoring like he’s done all the hard work. Mate’s been chasing foxes like it’s his full-time job – now he’s KO’d while I graft over this toastie. Life’s not fair.

#ToastieGoals
#LazyButSpicy
#FlavourFirst
#BrockwellGreenMachine
#HotSauceOnEverything
#SnackHardNapHarder
#FermentedAndFierce
#FoxChaserApproved
#GreenJalapeNOYouDidnt
#FlintSleepsIFeast

We have a winner!!! This Purple UFO is the first chilli of the year so far. Not surprising as it’s pretty much the only mild variety I’m growing this year 😂 Roll on the Superhots!!

Holidays are great… but then you have to get back to work! Fresh batch of Primo incoming people.
For those that don’t know the madness, this os my hottest wing sauce and contains a touch of Carolina Reaper Chilli to keep the heat building

The Polytunnel is up and running!!

Last week it was finally time to set the chilli babies free and loose on the world. Here they are in their final 10l pots. I’m doing a bit of an experiment this year with a couple of different soil mixes to see what works best. On the left we have a classic compost mix with chicken manure, blood & bone, Epsom salts, @plantmagicuk Mycorrhiza granules and root stim.
On the right, I’ve gone with an organic compost mix with chicken manure, blood & bone, Epsom salts, @plantmagicuk Mycorrhiza granules and root stim.

Very interested to see the results!

Comin atcha Peckham!

Get your butts down to @copelandparkse for the world famous @hot_sauce_society chilli festival and grab some epic chilli sauces from the UK’s best independent producers.

Dropping this Saturday it’s my NOT Kraken Rum Collab Cherry, Vanilla and Spiced Rum Hot Sauce!

In homage to one of the @hot_sauce_society sponsors I decided to spice up my yearly Cherry Chilli Sauce and add more oompah! I’m gonna launch it this weekend at the festival so come down to Peckham @copelandparkse , say hello and grab yo self a bottle.

Just to be clear this has nothing to do with Kraken whatsoever! 🤣

#UKBBQWEEK - Taco Tuesday

Mixed things up today with something a bit special—Honey Jerk Smoked Pig Cheek Tacos in homemade corn tortillas, topped with Watermelon Salsa, crumbled feta, and a fiery splash of my Brixton Blues Spiced Blueberry Hot Sauce.

The pig cheeks were seasoned generously with my Honey Jerk BBQ Rub, then smoked low ‘n’ slow until they were fall-apart tender and packed with sweet heat. That jerk flavour works a dream with pork especially if you finish them off with a quick Jerk BBQ glaze!

Tucked them into soft homemade corn tacos, loaded them with fresh watermelon salsa, and finished with a crumble of salty feta and a hit of Brixton Blues—our fruity, fiery blueberry hot sauce that plays beautifully with smoky meat and sweet toppings.

If you’re into tropical vibes with serious depth, this one’s a winner.

Jerk BBQ Glaze Recipe:
• Half Cup Tomato Ketchup
• 1 Tbl Honey Jerk Seasoning
• 1 Tbl Cider Vinegar
• 2 Tbl Honey

Bring to the boil then cool and brush all over.

Watermelon Salsa Recipe:
• 2 cups diced watermelon
• ½ small red onion, finely chopped
• 1 small red chilli, deseeded and finely chopped
• Juice of 1 lime
• Handful of chopped fresh coriander
• Salt and pepper to taste

Mix it all up, chill for 15–30 mins, and you’re good to go. Light, juicy, and cuts right through rich BBQ flavours.

Both the Honey Jerk Rub and Brixton Blues Hot Sauce are part of my small-batch range—check them (and loads more) out over at www.lazyscientistsauces.co.uk.

Taco Tuesday’s never looked saucier!

#UKBBQWeek – Sunday Lunch Vibes

Didn’t fancy pudding, so I skipped the comp and went straight in on the savoury with this beauty—Harissa Spatchcock Chicken grilled over fire for a no-fuss Sunday feast.

The marinade was a punchy mix of Authentic Tunisian Le Phare du Cap Bon Harissa Paste, olive oil, a squeeze of lemon, one crushed garlic clove, and a crack of black pepper. Let the bird soak up those bold North African flavours before grilling it until the skin was charred and crispy, and the juices ran clear.

Finished it off with a good drizzle of my Primo Hot Sauce for that smoky-sweet kick, and served it up alongside:
• Grilled baby courgettes
• Came Up Rosy roasted baby potatoes – my own BBQ seasoning gives them a herby, tangy twist
• Grilled sweetcorn, slathered in butter and dusted with chilli salt for a bit of bite

Everything hit the table fresh off the grill—no fluff, just proper flavour.

I used a few of my own bits in this one—if you’re curious about the sauces or rubs, head over to www.lazyscientistsauces.co.uk.
Grab 20% off your first order with the code UKBBQANDSMOKING20.

Here’s to smoky Sundays and full bellies!

Saucy Saturday for #UKBBQWeek

Pulled out the fire pit for a proper Saucy Saturday and went in with something a bit different—an Espresso & Chipotle Marinated Lamb Kebab, glazed with mint sauce, and served up naan-style.

The marinade was a mix of my Old Smokey BBQ Rub (espresso, chipotle & maple) and a little oil—left it to soak in those smoky-sweet vibes. Grilled the kebabs until the fat crisped up and the lamb stayed blushing pink inside.

Whipped up a quick tzatziki with ½ cup Greek yoghurt, half a crushed garlic clove, grated cucumber (squeezed dry), 2 tablespoons each of finely chopped fresh mint & coriander, a squeeze of lime, and a pinch of salt & pepper. The mint glaze was a shortcut blend of 2 tsp Coleman’s mint sauce, half a crushed garlic clove, a crumble of an OXO cube, dash of oil and a hit of black pepper.

Served it all on a garlic & coriander naan over some salad, dolloped on the tzatziki, and finished with a splash of my Scotch fermented chilli hot sauce for that final tangy heat.

I used my own BBQ rub and hot sauce in this one—if you fancy giving it a go or want to explore more flavours, I’ve got a full range of small-batch sauces and seasonings over at www.lazyscientistsauces.co.uk

Happy grilling, folks!

#ukbbq @uk_bbq_and_smoking

Happy #ukbbqweek everyone!!!

Today I’m @secrettsmilford Farm shop running a sampling session so come down a try all my chilli sauces and bbq seasonings out before you get that grill on later today!

🚨BACK IN STOCK NOW🚨

KATSU CURRY WITH NAGA & CAROLINA REAPER

YOU THOUGHT KATSU WAS COMFORT FOOD?
THINK AGAIN.

THIS ISN’T YOUR MILD-MANNERED, PANKO-COATED HUG-IN-A-BOWL. THIS IS TROPICAL TROUBLE — SWEET RIPE MANGO LURING YOU IN, GOLDEN CURRY NOTES KEEPING YOU CALM, THEN A 1–2 PUNCH FROM NAGA AND CAROLINA REAPER THAT LEAVES YOUR SOUL SWEATING.

IT’S FRUITY. IT’S FLORAL. IT’S UNHINGED.
AND IT STILL BEGS TO BE POURED OVER CRISPY CHICKEN, GRILLED VEG, OR STRAIGHT INTO YOUR NEXT REGRET-RIDDEN SANDWICH.

THIS ISN’T JUST HOT. IT’S BEAUTIFULLY RECKLESS.

CHERRY WOOD SMOKED WINGS WITH ROSEMARY & HABANERO

3 HOURS IN THE SMOKER. CAME UP ROSY BBQ RUB FOR THE MARINADE. THESE WINGS AREN’T HERE TO MESS AROUND.

THE HERBY KICK OF ROSEMARY. THE SLOW BURN OF HABANERO. THEN—JUST WHEN YOU THINK YOU’VE SURVIVED—IN COMES MY MILD DUTCH FERMENTED RED CHILLI SAUCE WITH THAT SAVOURY, TANGY, FERMENTED FLEX.

FINISHED WITH A SPRINKLE OF CHIVES BECAUSE, SURE, WE’RE WILD—BUT WE STILL CARE ABOUT THE DETAILS.

EAT WITH YOUR HANDS. WIPE WITH YOUR SLEEVE.
THIS ISN’T JUST WINGS WEDNESDAY. THIS IS A MIDWEEK RECKONING.

🌶️Chilli Update🌶️

Week 13

Skipped a few weeks as not much was going on… BUT! Plants have been potted up into 1litre pots now. I also added some @plantmagicuk Mycorrhiza Granules and opened a fresh bottle of their root stim as felt mine had lost its potency after a couple of years. They’ve begun to push out side shoots and a few early buds which is great as they are now living on various windowsills around the house as too big for the vitopod. They will stay in these pots until the last possible moment before going into my 10litre ones and straight into the polytunnel. I’ve decided that despite the UK weather still being really up and down that I’m gonna risk it and get them into the tunnel ASAP. It’s a calculated risk as nighttime temps look to be dipping way below 9DegC next week but the beautiful sunshine is just something I can’t afford to be missing out on. I’m praying that the tunnel will be able to retain some of that daytime heat and ensure the plants don’t get shocked too much overnight. Anyways now is the time to begin hardening them off outside. I’ll begin my giving them a few mins early sun in the mornings then moving into partial/full shade over the next few hours and slowly building that sunshine time up to hours over the next week. They will be fully able to live outside in full sun after that and can go live their best lives down at the allotment from there!

YOU KNOW THOSE FRUIT-FORWARD HOT SAUCES THAT PROMISE FLAVOUR BUT HIT LIKE WARM ORANGE SQUASH?
YEAH, THIS AIN’T THAT. THIS BOTTLE’S BURSTING WITH OUTRAGEOUSLY JUICY, ORGANICALLY GROWN ORANGE HABANEROS, SWEET LYCHEE PURÉE, AND A LITTLE SEA MOSS SWAGGER FOR THAT SILKY FINISH. BUT THE REAL SHOWSTOPPER? A SHARP, ZESTY SLAP OF CALAMANSI JUICE STRAIGHT FROM THE PHILIPPINES. IT’S BRIGHT, BOLD, AND UNAPOLOGETICALLY FRUITY-LIKE A TROPICAL HOLIDAY WITH A CHILLI FUELLED AFTERPARTY. DRIZZLE, SPLASH, OR SHAKE IT ON-JUST DON’T CALL IT MILD.

🔥DROPPING SOON🔥

🚨New Stockist Alert🚨

@north_outdoor_living_and_bbq

Say hello to our newest chilli-loving partner: North Outdoor Living & BBQ in Aylesford, Kent!

This spot is an absolute haven for outdoor cooking enthusiasts — whether you’re after next-level BBQ gear, open-fire cooking setups, or just fancy chatting recipes over a coffee, this is the place to be.

You’ll now find the full range of Lazy Scientist BBQ rubs and a selection of my Hot Sauces on their shelves, ready to fire up your feasts. Grab a bottle (or three), flip through their BBQ cookbook library, and soak up the inspiration.

Pop in, talk BBQ, and leave spicier than you arrived.

Big love to @matblak for sending me this snap of our sauces hanging out together @silverpalateuk !!! What great company we keep 🔥🔥🔥

Where does the time go?! Big things have been happening here so I’ve neglected my duties somewhat. Sorry about that!

Anyways, felt I should probably bash out at least one limited edition hot sauce this year and use a few really special ingredients I’ve been saving for just such an occasion. First up for 2025 is a Fiery AF Orange Habanero, lychee and Calamansi (or Calamondin) number. If you’ve never tried calamansi, it’s a citrus fruit found in the Philippines and in my humble opinion the absolute Queen of all the citrus fruits! Think of a perfect mix between a lime and the best tasting orange you ever had… I’m even trying to grow it at home and have 2 plants that are a year old and looking forward to getting time back in the polytunnel!

So yeah this sauce is all about the fruitiness with a good dose of tang and aroma. I’ll figure out a label for it shortly so I can drop it ASAP! Keep your eyes peeled for this one as I only made thirteen 100ml bottles!!!

New stockist dropping for all my BBQ loving fam in Kent… this one is a corker!

Crispy tacos a la @bbqslaya hot links rub in my crack house kitchen.
Happy taco Tuesday everyone!

Another cheeky little wholesale order is out the door. This one’s heading over to the lovely folks @jonesofbrockley and @jonesofbrockleyed who have been firm fans of my Came Up Rosy Chip Dust since day dot! Great to see they’ve taken the upgrade!

🚨New Stockist Alert🚨

@twolittlegiraffes_

Big Love to Nicholas and his team at this delightful cafe and gelateria in Battersea for becoming my newest London stockist. If you’re a fan of incredible coffee and small batch gelato which is hand made on site then you need to get down and check out this place. Grab some sauce when you’re there too yo!!

I’ve been putting something different together for a client today as part of a fun marketing idea. These 3 bottles will go into a “make your own” chilli sauce gift box. From left to right we have a bottle of homemade Serrano chilli purée (made pourable), some spirit vinegar and a bottle of mixed spices and garlic. This isn’t meant to be an award-winning hot sauce recipe, just a good bit of fun to raise awareness of the company.

Don’t mind me, just burning some spring onions for my man @singularitysauceco

Intrigued? YOU WILL BE!!!

@williamrosebutchers in Dulwich are absolute legends for being first off the mark to stock my new BBQ seasonings!!!

First wholesale order of my BBQ Seasoning tins is getting shipped today!! 🔥🔥🔥

This lot is heading to one of my favourite London butchers.

I’ve even provided a quick Product Inspiration card to help their customers decide how best to use each rub and get their creative juices flowing!

Something rather calming about getting a BBQ ready to dump a few kilos of marinated chicken wings on 🔥🔥🔥

Making chilli products is a precise art… ok not all the time but this product needs to be cooked at a very specific temperature so my bbq probe is coming in pretty useful today!

Well that’s disappointing WTF 🤬

What are your thoughts on this?

@lumberjaxefood @dragonsdenglobal

Chilli sauce is not all about the fire 🔥it’s about the flavour too and where’s there’s flavour, there’s BLAK FIRE!

This is a spiced soy chilli sauce I produce for the legend @matblak and it’s a hot sauce with oodles of flavour. But don’t just take my word for it @guildoffinefood think it’s the business too!

@renesourdoughpizza I don’t think anything else needs to be said for this one. Looks like we nailed this straight off the bat mate!

If you love sourdough pizza, you’ll love our Chilli Pizza Drizzle. Created by experts, usable by everyone!

🌶️Chilli Update🌶️

Week 9

Now it’s getting serious! I’ve completely lost my hygrometer in the undergrowth since last week and all the plants are coming on leaps… gonna need to seriously consider getting them out of the box, into bigger pots and on the windowsill at this rate… still too early to think about getting them outside in the polytunnel but maybe a good time to think about hardening them off during the bright sunny days and bringing them back inside overnight. Would be good to give them some real rays… watch this space!

Mmm mmm you can’t beat a cheeky sauerdog with a few careful drops of my Bourbon barrel aged yellow habanero chilli sauce and a healthy dose of crispy onion crack! It was only half way through I realised I should have put sauerkraut on both hot dogs… the Emmental cheese made up for it… kinda

🍟This has got to be the easiest mega boost to a meal possible. Just add and shake! 🍟

I devised my Came Up Rosemary Chip Dust simply because I was tired of paying crazy prices for boring takeaway seasoned fries. Don’t get me wrong, I absolutely see the value and worth in a banging, quality smash burger or piece of perfectly seasoned, fried to perfection chicken, but £4.50 for a single potato dipped in oil and then carelessly thrown in that standard Costco bought Peri Peri Salt… enough was enough! We can all do better people.

Now you can have banging spicy chips at home, on your own terms! 🔥🔥🔥

If you really want to mix things up a notch why not do half in the rosemary habanero seasoning and the rest in one of my other BBQ mixes… You won’t look at home chips the same way again once you’ve tried the Pretty Thai’D Up Green Curry or Honey Jerk rubs on them too!

Life’s too short for boring chips

Cheeky bbq seasoning tasting session from @boutyebbq
Can’t wait to see what magic he cooks up with these!

🌶️Chilli Update🌶️

Week 8

Here we are at 2 months chilli lovers! Thought I’d add in the progress shots from the past weeks to show you the week by week growth side by side. I’m still a little behind where I wanted to be at this point due to my early mistakes with the Root Riot cubes but as you can see the plants are now filling up the vitopod nicely and looking super healthy. Really pleased with the seeds I got from @jimmypickles5 and @townsendchiliandspice for this year’s grow. Great germination rates and beautiful looking, vigorous babies. Proof again that’s it’s worth going to a reputable seller for over buying off eBay!

Another Happy Customer!

Big love to one of my Welsh fans for these.

“Your seasonings and sauces are amazing mate I have tried a lot urs are top 🔝”

Have you tried my range of BBQ seasonings yet?!

Having a fancy pants lunch today with this banging sourdough and @cornish_charcuterie duck Rilette… basically confit pulled duck breast! Absolutely banging and pairs perfectly with my Brixton Blues sauce. The sweet tangy blueberry and warm aromatics really set the meat on fire 🔥

Well this has really made my day! 🔥🔥🔥

I can’t tell you how big a smile I get when a customer takes a second to hit me up with a review for my website!
Although I absolutely love what I do and would carry on producing chilli sauce regardless, this is a bump any small independent will thrive on and keep us pushing. Do remember that your words and reviews really do matter even if I’m the only one who will ever read them!

Must be that day again! Happy St Paddy’s Day all my Irish family. Hope you have a @guinness filled St Patrick’s day! ☘️

🌶️ Chilli Update🌶️

Week 7

The box is now beginning to fill up nicely and all the plants are finally looking healthy and back on track after a couple of good doses of @plantmagicuk Root Stim and Oldtimer Grow. Now the real fun can start as we should start to see pretty explosive growth as the box turns into a jungle. I think it’s now time to start making other allotment favourites… Tomatoes, sprouts, leeks, cabbages and a bunch of herbs!🌿

You asked, we delivered! 🚨

All Lazy Scientist BBQ seasonings now available in supersized Tins! 🙌

Designed for all the die-hard grillers out there 🔥

More seasoning = more sizzling 🥩

Because BBQ heroes deserve the best… So go on, treat yourself! 🍖🧂

Wanna add something saucy to your special day?

I do a fair number of bespoke projects on the side but one of my favourites has got to be these little gift bottles of chilli sauce for gift bags or as wedding favours. So if you’re looking to add a bit of spice and make your day even more memorable, get in touch to see what I can offer!

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