Flavour and Fire

Flavour and Fire Family-run and passion-driven, we pride ourselves on delivering quality with a personal touch.
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At Flavour and Fire, we are proud purveyors of artisanalproducts,creativity,
we bring you flavour, authenticity, and products made with heart.

Same sandwich every night? Not anymore. Meet BACON-DAISE — our chef-created, bacon-forward sauce with smoky depth, cream...
03/09/2026

Same sandwich every night? Not anymore.

Meet BACON-DAISE — our chef-created, bacon-forward sauce with smoky depth, creamy richness and a gentle chipotle warmth.

Burgers. Chips. Sandwiches. Hot or cold. One spoonful and boring food is history.

Smoked by bacon. Built by a chef. Warmed by chipotle.

👉 Swipe to see what BACON-DAISE can do.

🌶️ NO REST FOR THE SAUCE MAKERS! 🌶️We finished up at Bourton-on-the-Water Farmers’ Market yesterday after an incredibly ...
31/08/2026

🌶️ NO REST FOR THE SAUCE MAKERS! 🌶️

We finished up at Bourton-on-the-Water Farmers’ Market yesterday after an incredibly busy day… and it was straight back to the unit to get restocked and ready to do it all again! 🔥🙌

This morning we’re all set up and ready to go at the Pershore Plum Festival! 🍑🎪

The tables are fully loaded with all your Flavour & Fire favourites, ready for you to restock those store cupboards — sauces, preserves and plenty more!

If yesterday was anything to go by, we’re expecting another busy one! 👀🔥

Come and find us, say hello, grab a few samples and get stocked up!

🌶️ FLAVOUR & FIRE
From our kitchen to your table. 🔥

APPRENTICE TRADER FOR THE DAY! 🔥🌶️Oscar was absolutely desperate to come along to the market with me today and do a bit ...
30/08/2026

APPRENTICE TRADER FOR THE DAY! 🔥🌶️

Oscar was absolutely desperate to come along to the market with me today and do a bit of trading!

With it being the school holidays, I finally agreed…

“Just so you know, bud, it’s going to be an early start!”

So at 7am this morning I went in to wake him up, expecting the usual battle to get out of bed…

Not a chance! 😂

He leapt straight out of bed, got himself dressed in his branded gear and was raring to go!

We had a lovely drive through the countryside on the way, chatting away and spotting squirrels, pheasants, sheep and cows as we went. 🐿️🐑🐄

When we arrived, Oscar was an absolute superstar helping me get everything set up and ready for the day.

He’s spent the morning chatting away to all the other traders, telling them about his recent holiday and — more importantly — giving them the full rundown of all the water slides he went on! 😂🌊

Then the customers arrived…

Oscar stepped up…

Made his first sale of the day! 💷🔥

And apparently that was enough work for one shift…

He’s now officially signed off for the day! 😂😂

Thanks for your help, Oscar — short shift, but a productive one! ❤️

Maybe one day Oscar’s Flavour Sauce really will be his business to run… but judging by today’s working hours, I might need to renegotiate his contract first! 😂🔥
Vicki

22/08/2026

🔥🌶️ HENRY’S HOT SAUCE IS 10 YEARS OLD TODAY! 🌶️🔥

TEN YEARS. Where on earth did that go?! 🤯

10 years ago today, Henry’s Hot Sauce officially began.

What started in my kitchen as a love of cooking, chillies and creating something a little different has grown into something I could never have imagined.

Thousands of bottles, hundreds of markets and festivals, countless recipes, plenty of awards, some spectacular failures 😂 and a LOT of chillies later… we’re still here, still independent and still making everything ourselves.

From day one, the idea has never really changed:

🌶️ Flavour first. Heat second.

I never wanted to make sauces just to see how much pain somebody could tolerate. I wanted to make proper chef-made sauces that you could actually cook with, eat with and enjoy.

And of course, the little lad whose name went on those first bottles isn’t quite so little anymore! ❤️

Henry’s Hot Sauce has grown alongside him — and somewhere along the way it became the foundation for everything that is now Flavour & Fire.

To every customer who has bought a bottle, returned for another, recommended us to a friend, visited us at a market, followed the journey or simply stopped for a chat…

THANK YOU.

You genuinely helped turn an idea in my kitchen into the business we have today.

Here’s to the next chapter.

10 YEARS OF HENRY’S HOT SAUCE. 🔥
2016–2026

Still independent.
Still chef-made.
Still putting FLAVOUR BEFORE FIRE. 🌶️🔥

Happy 10th Birthday, Henry’s Hot Sauce! 🥳🍾

Things don’t create themselves. 👀🔥People often see the finished bottle on the shelf, but there’s a hell of a lot of work...
15/08/2026

Things don’t create themselves. 👀🔥

People often see the finished bottle on the shelf, but there’s a hell of a lot of work that happens before it ever gets there.

We put just as much thought, time and attention into designing and developing our labels as we do developing the recipes inside the bottles.

From the name and artwork to the colours, characters and tiny details — every label is designed to give each sauce its own identity and tell a little bit of its story.

And unlike our recipes, they don’t always happen first time! 😂 There are tweaks, changes, scrapped ideas and plenty of going back to the drawing board.

Because when you’re building something of your own, the flavour matters — but so does everything around it.

Nothing creates itself.

Recipe. Design. Develop. Refine. Repeat. 🌶️🔥

Sgt Pepper’s Sticky Sausage & Purple Cauli RoastBritish bangers, market-fresh cauliflower and a smoky chipotle peppercor...
12/08/2026

Sgt Pepper’s Sticky Sausage & Purple Cauli Roast

British bangers, market-fresh cauliflower and a smoky chipotle peppercorn kick.

🌶️ Sgt Pepper Sausage & Purple Cauliflower Traybake

Serves 4 | Prep 10 mins | Cook 35–40 mins

Ingredients

* 8 good-quality pork sausages
* 1 large purple Cape cauliflower, cut into chunky florets
* 1 red onion, cut into wedges
* 3 garlic cloves, lightly crushed
* 2 tbsp olive oil
* 1 tsp smoked paprika
* Sea salt
* 2–3 tbsp Sgt Pepper Chipotle Peppercorn Sauce, plus extra to serve
* 1 tbsp runny honey
* 1 tbsp cider vinegar
* Small handful fresh parsley, chopped

Method

1. Heat the oven to 200°C fan / 220°C conventional.
2. Put the cauliflower florets and red onion into a large roasting tray. Add the garlic, olive oil, smoked paprika and a good pinch of salt. Toss everything together.
3. Nestle the pork sausages amongst the cauliflower and roast for 25 minutes, turning the sausages and cauliflower halfway through.
4. Mix the Sgt Pepper Chipotle Peppercorn Sauce, honey and cider vinegar together. Brush generously over the sausages and drizzle the remainder over the cauliflower.
5. Return to the oven for another 10–15 minutes, until the sausages are beautifully sticky and caramelised and the cauliflower has charred edges but still retains some bite.
6. Finish with chopped parsley and an extra drizzle of Sgt Pepper over the top.

🔥 Chef’s touch

Don’t overcrowd the tray. You want that gorgeous purple cauliflower to roast and char rather than steam. The little burnt edges will be fantastic against the smoky chipotle and peppercorn sauce.

I’d serve the whole tray in the middle of the table with buttered crusty sourdough for mopping up those smoky, peppery roasting juices.

When you visit a farmers market and come home with ingredients this good… you’ve just got to cook with them! 🔥👨‍🍳Picked ...
10/08/2026

When you visit a farmers market and come home with ingredients this good… you’ve just got to cook with them! 🔥👨‍🍳

Picked up some beautiful fresh Romanesco and locally reared pork tenderloin from the Redesdale Farmers Market today, and I couldn’t resist getting straight into the kitchen.

So tonight’s creation…

🔥 BLACK DRAGON PORK, ROMANESCO & CRISPY POTATOES 🔥

Crispy roasted potatoes, gorgeous charred Romanesco and juicy pork tenderloin, all brought together with a generous coating of our Henry’s Black Dragon Sesame & Soy Sauce.

Sticky. Salty. Tangy. A little bit of heat. Absolutely banging. 🤤🔥

This is exactly what I love about farmers markets — fantastic local produce, fantastic producers, and ingredients that inspire you to get home and cook something proper.

And once again proving that Black Dragon isn’t just something you splash on your dinner…

Cook with it. Glaze with it. Get creative with it. 🐉🔥

Address

Evesham
WR117GL

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm
6pm - 7pm

Telephone

+447969243212

Website

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