Where the Magic Happens
The Brewery
There is a certain magic that occurs when beautiful ingredients meet a creative mind. Far removed from the cold machinery of mass production, every bottle of Wild Boys is brought to life by hand in our vibrant Surrey Hills kitchen. We cook in intimately small batches, low and slow, allowing us to draw out the absolute best of every ingredient.
Step inside our process to discover exactly how that culinary magic is crafted, and explore the beautiful, unapologetically real produce that makes it all possible.
In the kitchen
01
The Culinary Standard
A pristine workspace isn't just a requirement, it is the absolute foundation of our cooking. Drawing on years of discipline in professional kitchens, from starting at the sink as a teenager to running the pass as a Head Chef, that uncompromising standard has never wavered. Our kitchen is meticulously deep-cleaned before, and continuously throughout, every single production run. True culinary excellence leaves no room for shortcuts.
02
Steel and Glass, Never Plastic
We believe the purity of our ingredients should be protected at every step. That is why every single pot, pan, and utensil we use is crafted from stainless steel or glass. No plastic ever touches the sauce during cooking or bottling, ensuring those vibrant, fresh flavours remain entirely uncompromised. The only exception is the protective tamper band, placed there simply to guarantee your bottle arrives perfectly sealed.
03
Chosen Before It Is Cooked
The standard starts with the supplier, not the pan. Every ingredient we buy is source checked and quality checked on arrival. Even our packaged ingredients are checked first. We don't do business with anyone carrying a may contain warning, or hiding additions meaning the ingredient isn't pure. Our garlic is fresh cloves for exactly that reason, because the packaged alternative tends to hide a may contain nuts warning, or a produced in a factory which also produces X Y Z, which has no business anywhere near a garlic sauce that does not contain nuts. This is why the list on the back of our bottle is the whole list, with nothing trailing along behind it.
04
Low and Slow
True culinary magic simply cannot be rushed. We cook every single batch low and slow, treating the process with the absolute patience and respect that premium produce demands. This gentle, deliberate heat allows us to draw out the absolute best of every ingredient, coaxing the vibrant natural sweetness from our fresh fruits and the deep, complex fire from our scotch bonnets. It is a methodical labour of love that ensures every bottle delivers a profound depth of flavour that mass production could never replicate.
05
Precision, Never Guesswork
We craft with intention. Every batch is rigorously pH tested to strike the exact scientific and culinary balance needed to naturally protect the sauce. Where mass-produced brands flood their bottles with harsh, cheap white spirit vinegar to cut costs, we rely exclusively on premium, organic Aspall vinegars. We use only what the recipe demands to elevate the flavour, rather than what a profit margin dictates. That is exactly why the magnificent produce is always the very first ingredient on the label. Measuring the vinegar properly is also what frees the salt. Because the organic vinegars naturally protect the sauce, salt is left to do its true job, to season and to enhance. There is no need to load a bottle with sodium just to make it survive a warehouse shelf, so we use it purely to elevate the natural sweetness and flavours of the ingredients and the fire of the scotch bonnets.
06
Captured at the Peak
We capture the magic of the sauce at its absolute peak. Every batch is carefully bottled and sealed while piping hot, honouring a time-tested culinary tradition that guarantees a pristine, natural preserve. This meticulous process is the secret to ensuring our sauces maintain their incredible freshness and stability without ever needing artificial preservatives.
Where our four Core sauces come from
Four sauces, every ingredient, and a supply chain we can name. Some of it is grown a few miles away. Some of it travels a long way to get here.
Burnt Finger
Italian tomatoes as the base, organic Aspall red wine vinegar, and fair trade Rwandan Red Scotch Bonnet. Spanish orange and lemon for the lift and thyme from here.
The tomatoes are cooked down like a ragu first, low and slow, until the harsh acidity has gone and the flavour has deepened. The red wine vinegar carries that depth further, the thyme is infused through the cooking and then lifted back out, and the orange and lemon bring the fruit. Change the vinegar for red wine and you would be looking at a sauce with depth for fish and pasta dishes.
Mango
Mangoes from India or Sri Lanka depending on the season, organic Aspall apple cider vinegar from Suffolk, fair trade Rwandan Red Scotch Bonnet, Spanish lime and Indian ginger.
Fresh, vibrant, fruity and uplifting. The mango is the first ingredient by weight, not a flavouring, and that is the whole difference between this and a sticky commercial glaze. The lime lifts the natural sweetness rather than cutting it, and the ginger sits behind the fruit with a little warmth.
Garlic Monster
Italian tomatoes, organic Aspall red wine vinegar, British garlic, fair trade Rwandan Red Scotch Bonnet and salt. Nothing else.
The tomatoes are cooked down properly here too, deepening and enriching them and taking the sharp edge off. The red wine vinegar adds depth again while carrying the tang that everyone loves, and the punchy addition of powerful fresh garlic makes sure nobody wants to come near you any time soon.
BBQ Devil
Italian tomatoes, British sugar beet and Lyle's black treacle, organic Aspall red wine vinegar, fair trade Rwandan Red Scotch Bonnet, British onions and garlic, hickory from the United States, smoked paprika from Spain, Vietnamese black pepper, mustard from here, and cinnamon from Indonesia.
Dark, rich and smokey, built for burgers and barbecued meats. Relaxed volumes of vinegar allow the true depth of the smoke to be released, with the black treacle and brown sugar carrying the colour and the sticky sweetness underneath it.
The one ingredient in all four
Red Scotch Bonnet, from Rwanda
Every single sauce we make is built on the vibrant, complex heat of fresh Red Scotch Bonnets, and absolutely all of them are sourced exclusively from Rwanda. Today, Rwanda stands as a global beacon of resilience and forward thinking excellence. They banned single use plastic bags in 2008. Their capital, Kigali, is internationally recognised as one of the cleanest, safest, and most rapidly expanding tech hubs on the continent. It is a progressive society supported by a deep culture of community responsibility, environmental green investments, and a parliament that proudly leads the world in female representation.
When a nation is that dedicated to growth, unity, and environmental respect, the agricultural produce is nothing short of spectacular. Our scotch bonnets are fiercely Fair Trade. They travel straight from the vibrant Rwandan farms directly to our kitchen door in the Surrey Hills, bypassing a convoluted chain of corporate middlemen. This direct relationship ensures the local farmers are rewarded properly for their incredible agricultural skill, while guaranteeing we receive the absolute freshest, highest quality peppers available.
When we cook, we let that premium produce do the heavy lifting. Roughly 20g of fresh pepper, usually one to two whole scotch bonnets depending on the size of the harvest, goes into every single 200ml bottle. In its raw, natural state, this specific variety hits a fierce 350,000 to 450,000 Scoville Heat Units. However, that figure belongs to the raw pepper, not the finished sauce. By the time that intense fire is meticulously cooked low and slow, expertly balanced alongside organic Aspall vinegars, natural fruits, and fresh ingredients, the heat is softened into something beautifully rich.
Every ingredient, and where it comes from
Ten of the twenty-one come from the UK. The rest either cannot be grown here, or cannot be had at the quality we need all year round.
| Ingredient | Origin | Note |
|---|---|---|
| Aspall apple cider vinegar | United Kingdom | Suffolk. The vinegar in Mango |
| Aspall red wine vinegar | United Kingdom | The vinegar in Burnt Finger, Garlic Monster and BBQ Devil |
| Aspall white wine vinegar | United Kingdom | Used in limited edition sauces |
| Black pepper | Vietnam | A slow, dry heat behind the smoke in BBQ Devil |
| Cinnamon | Indonesia | A quiet warmth at the back of BBQ Devil |
| Fresh Red Scotch Bonnets | Rwanda | Fair trade, farm direct. In all four sauces |
| Garlic | United Kingdom | Fresh cloves. The monster in Garlic Monster |
| Ginger | India | Warmth and bite behind the fruit in Mango |
| Ground mustard | United Kingdom | A sharp edge that lifts BBQ Devil |
| Lemons | Spain | Brightness and lift in Burnt Finger |
| Light brown sugar | United Kingdom | British sugar beet. Depth and colour in BBQ Devil |
| Limes | Spain | Adds a twist and uplifts the natural sweetness of the mangoes |
| Lyle's Black Treacle | United Kingdom | What makes BBQ Devil black. No colourings |
| Mangoes | India or Sri Lanka | Varies by season. The first ingredient in Mango |
| Onions | United Kingdom | A savoury base under BBQ Devil |
| Oranges | Spain | Adds a fruity depth to the Italian tomatoes |
| Salt | United Kingdom | To season, not to preserve |
| Smoked paprika | Spain | Part of the smoke in BBQ Devil |
| Stubb's hickory flavoured liquid | United States | Source of the soya in BBQ Devil |
| Thyme | United Kingdom | Fresh, adding a beautiful floral depth to the sauce |
| Tomatoes | Italy | Vibrantly red Italian tomatoes, used as the base for Burnt Finger, Garlic Monster and BBQ Devil |
Exceptional ingredients. Four sauces. No cheap oil, no bulk water, no cheap fillers, vegan, no gluten containing ingredients, and nothing in the bottle that should not be there.