I’ve been a full-blown chilli nut for over 20 years — the kind who measures happiness in Scovilles. Back in 2015, a move to London (and a brief detour into teaching) kicked off my obsession with fermentation. One bubbling jar led to another, and before long, I’d registered a food business and started brewing up small-batch hot sauces that are now lighting up dining tables and deli shelves all across the UK.

Armed with a PhD in organic chemistry and a background in pharmaceutical labs, I swapped test tubes for chilli mashes — though let’s be honest, it’s basically the same experiment… just tastier. What started with beer and mead turned into a love affair with naturally fermented pickles, kimchi, kombucha, and even the ancient Japanese art of miso. Somewhere along the way, the Lazy Scientist was born — part lab coat, part apron, and fully obsessed with flavour.

By 2018, after a few nudges (and a few beers) with friends, I decided to unleash my creations on the public. The very first Lazy Scientist bottles hit the counter at London Beer Lab Brewery — and things got spicy fast.

Three years ago, I took the leap and went full time. What started with a couple of 2-litre fermenters has exploded into 50-kilogram barrels of bubbling, living flavour. Along the way, Lazy Scientist has gone from passion project to flavour lab — now the proud production partner for a growing number of clients, including Māori chef Matt Burgess. I also craft bespoke, custom sauces and white-label versions of my core range for brand activations and events.

It’s not just sauce, it’s a bit of a movement — built on sustainability, community, and a healthy dose of mischief. I source the best fresh ingredients I can find, grow rare chillies myself, and keep things local whenever possible. You’ll often find me working with the brilliant traders of Electric Avenue, supporting Brixton Soup Kitchen, and teaming up with local legends like Brixton Street Wear, Curfew Grooming, Butter Up, and Brixton Chamber Orchestra.

And Lazy Scientist’s reach has only grown — with collabs ranging from H&M Home to Catoctin Creek Bourbon and Hixson’s Butchers. Our sauces have become infamous in brewery taprooms, indie shops, and chilli festivals across South London — turning ordinary meals into proper flavour experiments.