Hornet Chilli

09/06/2026

Check us out in the summer edition of BBQ Magazine 🔥
Hornet Chilli is featured on page 11, selected as one of the condiments for the Fire & Ice BBQ Food and Drink Experience.
It is brilliant to see our range sitting alongside great BBQ food, fire cooking and proper outdoor flavour. From sauces and hot honey to Blazin Chilli Bits, this is exactly where Hornet Chilli belongs — around smoke, grills, good food and people who love bold flavour.
A proud little moment for our small Basingstoke kitchen.

Grab a copy of the summer edition and give page 11 a look.

07/06/2026

Sometimes the best kind of time off is just slowing everything down.

Today’s reset comes in the form of a leg of lamb, rolled on the rotisserie and coated in a special marinade packed with flavour.

Add in some soaked whiskey barrel chips for that extra hit of smoke, warmth and depth — and suddenly the whole day smells incredible.

No rush, no pressure — just good food, fire, smoke, and a bit of time to properly relax.

After busy weeks in the kitchen, it is easy to forget how important these moments are. A chance to step back, recharge, enjoy the process, and remind yourself why food matters in the first place.

Simple ingredients, proper flavour, rotisserie magic and a little whiskey smoke.

That is a pretty good way to spend a day off.

06/06/2026

New bit of kit in the Hornet Chilli kitchen 🔥
Our new industrial stick blender has landed — and it is an absolute beast.
This is the kind of upgrade that makes a real difference behind the scenes: smoother batches, better consistency, faster production and a lot less stress when the kitchen is in full flow.
It might not be glamorous to everyone, but for us this is exciting. Better equipment means better products, more capacity and another step forward for Hornet Chilli.
Small business growth often looks like this — one serious bit of kit at a time.

04/06/2026

Proud to introduce our latest collaboration — Pegasauce with 18 Squadron RAF 🚁🔥

This special sauce has been created in collaboration with 18 Squadron RAF and brings together a bold fermented flavour profile of garlic, ginger, serrano and reaper for a sauce that is packed with depth, heat and character.
Pegasauce is a proper small-batch fermented sauce made for those who like their flavour big and their heat serious.
Even better, 25p from every bottle sold will be donated to the RAF Benevolent Fund, helping support the RAF family.
A huge thank you to 18 Squadron RAF & Crewman for collaborating with us on this fantastic project.

02/06/2026

Blazin Chilli Bits getting properly tested in the wild — and apparently half a jar on jerk sausages is the level of commitment we like to see.

Made with avocado oil, dried fried onions, garlic and chilli, this one is all about big savoury crunch, deep chilli flavour and that “just one more spoonful” problem.

Perfect on sausages, burgers, eggs, noodles, loaded fries, BBQ food… or anything that needs a serious flavour upgrade.

Safe to say, this counts as a decent review.

Blazin Chilli Bits — available now

29/05/2026

https://you.38degrees.org.uk/petitions/paddy-mayne-vc?source=rawlink&utm_medium=socialshare&utm_source=rawlink&share=5d7d8370-df77-4647-915d-8806bc8266d6

Lets break the Sandhurst & Horse Guards BS, how this man was not awarded a VC is beyond me,

There is fresh interest in the soldier due to the second series of BBC drama SAS Rogue Heroes. Paddy served with distinction during the WW2 becoming one of the British Army's most highly decorated officers. He was nominated to receive the Victoria Cross, a decoration which King George VI remarked "s...

26/05/2026

Blazin Onion Bits are coming alive 🔥🧅

Today’s kitchen work is all about building serious texture and flavour — avocado oil, dried fried onions, garlic and chilli slowly coming together into something rich, fiery and addictive.

This is the kind of product that makes everything better: burgers, BBQ, eggs, noodles, roast potatoes, grilled cheese, tacos… or just straight from the spoon if you know what you’re doing.

It is deep, savoury, crunchy, garlicky, chilli-loaded and packed with that proper Hornet Chilli attitude.

Small-batch flavour, made properly.

Blazin Onion Bits — coming soon.

25/05/2026

This weeks posts

Bank Holiday reflections… and a very proud Hornet Chilli moment 🌶️

What a lovely way to draw to a close the bank holiday — seeing Hornet Chilli listed in Hampshire Life Magazine as one of the “3 of the best chilli producers.”

For a small Basingstoke business making everything in-house, moments like this really do mean a lot. It is a reminder of how far we have come, from small-batch ideas to seeing our name alongside some brilliant local producers.

This bank holiday has been a chance to pause, reset, enjoy a little breathing space, and come back with fresh energy.

Tomorrow it is back into the kitchen with renewed enthusiasm, more ideas, more production, and plenty more chilli-fuelled flavour on the way.

Huge thanks to Hampshire Life for the feature — and to everyone who keeps supporting Hornet Chilli.

ArtisanFood

24/05/2026

As the bank holiday continues, this is exactly how it should be spent. Taking time out, slowing the pace down, and enjoying great food in great company.

Dinner for two at The Braywood — beautiful location, lovely food, and the perfect way to recharge before another busy few weeks ahead. 🍷🔥

24/05/2026

Bank holidays are for slowing down, resetting the mind, and coming back stronger.

Friday’s BBQ course at Lainston House on the Big Green Egg was something else — incredible food, brilliant people, and a reminder that there’s always more to learn when you’re passionate about BBQ. Safe to say… I’m hooked. 🔥🥩