From distant worlds to forgotten outposts, we meet the makers, spice traders and fellow adventurers making their mark across the galaxy.
Wild Infused Vinegar is the creation of Adam, a chef based in Horbury, West Yorkshire, with nearly two decades of experience in professional kitchens, including as Head Chef of Michelin-starred restaurant The Man Behind The Curtain in Leeds.
What started as a fascination with fermentation, preservation and unusual flavour combinations has grown into a range of small-batch hot sauces, infused vinegars and condiments. Adam's wife and partner, Sarah Rasburn, plays an equally important role behind the scenes. Chief taster, marketing department, familiar face at every market stall and the person keeping the finances (and probably Adam) in check. Together, they make Wild Infused what it is today.
The approach is very much that of a chef. Every ingredient needs a purpose, acidity is as important as heat, and the finished sauce needs to make food taste better. Expect bold flavours, seasonal ingredients, a little experimentation and the occasional combination that sounds completely ridiculous until you taste it.
Flavour first, heat second. Always.
The Maker's Pick
Smoked Banana Hot Sauce
This one probably sums up Wild Infused better than anything else we make.
An extraordinary number of perfectly good bananas go to waste every day, often simply because they're a little wonky, overripe or don't meet supermarket standards.
Working with Surplus to Purpose, we take those unwanted bananas and turn them into something completely different.
The bananas bring natural sweetness and body, smoking adds a savoury depth, and the chillies and acidity balance everything out.
It's a slightly ridiculous idea on paper, but it really works. Sweet, smoky, tangy and surprisingly versatile, particularly with cheese, grilled meats and anything off the barbecue.
For me, it's exactly what good food should be about: taking something overlooked, treating it with a bit of creativity and making something genuinely delicious.
Our Pick
Peach Mustard Reaper
I love the flavours of a Carolina Reaper, when mixed with other ingredients to temper the heat it actually lets you actually taste the flavour of the chilli. In this sauce the reaper isn't overpowering, with a slight mustard tang, but my main attraction is the lovely sweetness from the peaches and golden syrup.
At its heat level you can really lather it on, or even as a glaze would work well.
Special mention - Crimson Reaper (Warning, extremely hot!)
What's Next?
Things are getting exciting at Wild Infused. What started as a creative outlet alongside life in professional kitchens is gradually becoming something much bigger.
We're working towards having our own dedicated production space, somewhere we can really push the boundaries of fermentation, develop new products and explore ideas that don't always make sense on paper.
We're particularly interested in doing more with surplus and seasonal produce, working alongside other independent producers and finding interesting ways to turn overlooked ingredients into something worth celebrating.
Ultimately, we want to get more bottles onto more tables, without losing the small-batch creativity, curiosity and slightly unconventional thinking that got us started.
There are plenty of ideas bubbling away. Some will be brilliant, some might be terrible, but that's half the fun.