Hailing from Merthyr Tydfil in the Welsh valleys, Arwel and Dan Reed, father and son, share a passion for spice. Their sauces are made in small home made batches, using fresh ingredients, and chillies grown by them in Wales. Wherever possible they source their ingredients locally, and try to keep their carbon footprint as low as possible.
Arwel's curries are renowned amongst family, friends and the locals, and his closely guarded secret mix of spices keep the masses returning. Having grown up with a curry-maker in the family, Dan's exposure to spices began at an early age, and he developed into a compulsive desire for all things hot, all of the time. In one form or another, chillies feature in most meals, from breakfast to supper... snacks included!
At Chilli of the Valley, they grow a variety of chillies, from the mild to the hot and onto the extreme. These include common chillies like Jalapeno, Scotch Bonnets and Habaneros, to the lesser known Aribibi Gusano, Rocotos,Peruvian Ajis and the superhot Trinidad Scorpions, 7 pots, Bhut Jolokias, and the current world record holder - the Carolina Reaper.
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