OUR STORY

We are food lovers who passionate about good food and exciting flavour. We used to grow some of our own vegetables and found chilli the most interesting. We have never been satisfied by supermarket chilli sauce and not impressed with the vast range of skull and crossbones burn your face off style sauces online which are too insane for most people to enjoy.

Until one sunny spring time, we started growing our 51 varieties of chilli under the beautiful Jurassic sunshine and created our own sauces. And Weymouth 51 is born.

We use vintage and natural fermentation methods, the finest sourced ingredients and no preservatives. A sauce that you are able to enjoy the layers of flavours as well as the heat. Natural, fruity and aromatic. We identify our vegan friendly products.

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USING LOCAL

FINEST INGREDIENTS

Dorset Sea Salt hand harvested 

by Jethro from Chesil beach using

sustainable island resources.

 

Organic apple cider vinegar from

from Dorset Nectar Brewery in Bridport. 

Sun ripened, hand pressed and naturally fermented, helped along with natural pollination.

 

Jurassic spring water from Yawl,

Lyme Regis 200 year old spring,

highly acclaimed by many for its 

purity and rejuvenating qualities.

WEYMOUTH 51

Copyright © 2020 Weymouth 51