Blesys Sherp

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Blesys Sherp

Fermented Hot Sauce ~ Made in Millbrook, Cornwall
(Cornish, adj. "Spicy")

14/09/2026

The hot sauce season is officially well underway for Blesys Sherp as we take the year’s first chillies out of their fermentation and ready to become new batches.

Both the immensely red Rocoto and crisp yellow Aji Fantasy spent the past four weeks fermenting before now being paired with respective fruits.

The chillies speak of the year we’ve had. The might of sunshine that has hit Cornwall this year has put a great deal of stress on the plants. And, stress for chillies means more heat. So, even though these are mild varietals, they still have a notable warmth to them, and perhaps a little more than we expected.

We need a little more time to get the sauces bottled and labelled but keep your eyes out because you’ll very soon be seeing new Blesys Sherp batches on the shelf!

We can’t wait to share them with you.

🔥👏🏻🔥

04/04/2026

🌭 Chili dogs
🔥 BATCH 014 Bahamian Goat
📍 Maker Heights

11/03/2026

We’ve been hibernating!

Sleeping off the spice after a fantastic year, the three of us have been recuperating and relaxing, all while tinkering with plans for the year ahead.

There is quite a bit in the works for Blesys Sherp, all of which will be revealed in due course, including a selection of new and far-flung chilli varietals that are currently growing for this year’s hot sauce. We are very keen to see if this growing year is anything like the last one but it will be a hard one to beat.

For now, we’re slowly getting back to work, and getting excited for a whole new season of spice and euphoria.

Oh, and here is a snapshot of our sauce line-up as seen at one of last year’s tasting events, shot on film by .weeee. We have more photos, and will share them soon.

Honour in heat!

🔥

18/12/2025

🎄A festive message from the Blesys Sherp team 🎄

What a year.

We took a pretty sizeable leap in 2025, going from producing a few hundred bottles to a few thousand. It was a bit of a gamble, and certainly not without its challenges, but the risk brought reward and we have undoubtedly had an absolutely smashing year.

A huge part of this success is in the chillies and their harvest. Of the previous five years, this has been the greatest ‘vintage’ by far, both abundant and delicious. A massive Thank You! to for their support. Great tasting sauce is easy when the chillies invariably shine.

Our gratitude extends to our stockists, who have grown in number and now spread all across Cornwall, from the Rame Peninsula all the way to Newlyn. It is constantly amazing to see our bottles on your shelves ~ Thank You!

And, we have to share an immense Thank You! to every single one of your that enjoyed our sauce this year. We couldn’t have done it without you… and that discussion of small business support is 100% true. Each bottle sold has a great impact and keeps up beaming with joy.

We hope you’ve enjoyed the hot sauce this year and we’d like you to know that next year will be even better, because not only are we moving into a new space (our very own ‘laboratory’) but we are now looking at some new chilli varieties and have our fingers crossed for some incredible fruits and fermentations… watch this space!

Finally, a note on our festive movements. Tomorrow is the last day for pre-Christmas post, so please get your orders in! The weekend will see us enjoying a break until the New Year, so deliveries will be postponed until then (you can always look to your local stockist though!)

Thank you again ~ we love making fermented hot sauce and are psyched you love too.

Honour in heat

Kev, Chris, & Leon

(Photographed here, by .weeee)

🔥👏🏻🔥

11/12/2025

🔥 New sauces online! 🔥

Alright, now that we have concluded our market appearances and events for the year, we have a moment to do a little housekeeping on the Blesys Sherp website.

This means that two of our hottest sauces this year are now available:

BATCH 016 Hurt Berry
BATCH 017 White Ghost

Both very different, both very delicious.

There’s still loads we want to do with the website, so do keep your eye on our tinkering. We’ll also be posting hot sauces out until December 19th, so there is plenty of time to get a Christmas order in before we take a short break until 2026.

Head over to our website to place an order. Oh, and first time buyers, don’t forget to use the code ‘ilovehotsauce’ for 10% off.

Honour in heat

🔥👏🏻🔥

PS. You may notice we have removed the sold out batches from the website shop but will be creating an archive in the coming weeks so that all the information of historic bottles is available to browse.

07/12/2025

We want to share our immense gratitude to everyone who came to see our little table of hot sauce at the festive markets!

It was incredibly rewarding to chat with each of you, to share our passion for heat, and revel in your warm reactions to each bottle.

The three of us just about fit behind the table but we all want to be there, describing each sauce, fermentation, and chilli.

To celebrate a fantastic market season, Kev put together this illustration, rooted in our fondness for Shin Chan and rich with the glee we experience when surrounded by our hot sauce. You’ll also notice the shape of heat behind us!

We’re now in the process of bottling our final BATCH of the year and will be putting all of our new hot sauces (including a yet-to-be-released White Ghost and Persimmon bottle!) online this week. So, if you’d like to pick up a sauce or two before Christmas, keep your eyes online.

Thank you, again. It has made our year.

Honour in heat!

🔥👏🏻🔥

28/11/2025

💫 Documents of Euphoria 💫

These images were taken during our hot sauce tasting event at , on a small video camera, and by the marvellously talented .

They capture, as if in an early Jim Jarmusch movie, the characters of our spiced guests, their wonderful reactions across the evening as they collectively ascended the “stairway” of capsaicin.

The intimate style and framing suits the event perfectly. It was a hot room of community euphoria (madness?). We appreciate everyone throwing themselves into it.

Now, we look forward to more hot sauce tasting events next year… even considering a small tour of evenings across Cornwall…

🔥👏🏻🔥

11/11/2025

The premise was simple.

Get together with to bring five remarkably talented musicians into the studio, feed them our fermented hot sauce, and ask them to translate the fiery experience of heat through their instrument.

We weren’t quite sure if it would work… but through the brilliance of their musical minds and the top class production by Notch, it absolutely did.

Each of the five videos is now available to watch on our page and each is a distinct, improvised composition of capsaicin-led euphoria.

There’s so much to discuss with this project and it was an absolutely hilarious blast, which we think the behind the scenes photos showcase. But, for now, what we really want to emphasise how grateful we are that everyone came together for a weird, spicy, and utterly goofy project about hot sauce.

It’s passion like this that makes a community thrive.

Honour in heat.

🔥👏🏻🔥

09/11/2025

🔥 An Evening of Hot Sauce! 🔥

In just over one week, we will be welcoming guests to an intimate evening of hot sauce tasting, with two fantastic venues opening their doors to the flavour and spice of hot sauces from around the world.

, Wed 19th Nov ~ tickets available

, Fri 21st Nov ~ SOLD OUT

Beginning at 7pm, guests will be guided through a tasting of ten hot sauces, each with differing styles and profiles, and all in an order of ascending heat that will demonstrate how capsaicin can have an amazingly euphoric effect.

To support this journey, cooling and delicious dishes will also be served by the brilliant chefs behind SATO (Alma Yard) and Lucy’s Kitchen (Millbrook) respectively.

If you’d like to experience an evening of food, drink, and heat, tickets can be purchased through the Blesys Sherp website.

We can’t wait!

🔥👏🏻🔥

Also, shout out to for this amazing poster… we love these little chilli guys 🌶️

28/10/2025

Beauty of the blaze 🔥

It is the signature scorch of a chilli that elevates the mind, creating that endorphin-led high that breaks down inhibitions (see Hot Ones) and pushes the mind into exciting, abstract places (see Homer Simpson’s trip into the desert).

This definitive character of heat is a natural defence to prevent unwanted consumers (aka not birds) from eating the fruit. However, it is a prized quality for humans who enjoy the cerebral and gastronomic rush of fire in their diet.

Here, taking on the blaze, we have , who kindly set fire to his saxophone in pursuit of musical heat.

We have to say, being in the room during this performance was a special experience. Dan walked in, ate the sauce, arrested the room, and left. What you see is the one and only take. It was truly rock and roll.

What better way to round off this five video mini series of heat and music.

A huge, huge shout out to for making this happen. The brilliance of a community is built upon such endeavours and Notch’s work is encouraging/facilitating/supporting the potential of other creative pursuits, including our own fermented hot sauce.

Honour in heat.

The Blesys Sherp team

🔥👏🏻🔥

PS. Dan, invoice us for a new reed 🎷

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https://blesyssherp.co.uk/

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