two cultures. one obsession. every jar still handmade - no shortcuts, no preservatives, no compromises. just heat, crafted in fife.
SCOTLAND MEETS THAILAND.
Moved to Scotland from North East Thailand. Thai mum, Scottish dad.
TWO KITCHENS, ONE TABLE.
Grew up learning to cook Isaan food from mum in her home and professional kitchens, as well as Scottish food from my Scottish nana and aunty.
NURSE. MAKER. BOTH.
Graduated as a nurse which I loved, but my passion for cooking never died down.
THE OIL THAT STARTED IT ALL.
Started taking health and fitness seriously and looking into clean ingredient condiments but could not see any that were Thai in flavour, so began experimenting with a Thai style chilli oil.
80 JARS. 24 HOURS. SOLD OUT.
Personal circumstances lead me to leave my job as a charge nurse and my friends encouraged me to 'do something with that chilli oil' I was always making. I decided to look into it further and saw there was a gap in the market for a Thai chilli oil that had cleaner ingredients. In November of 2024 I sold my first batch online of only 80 jars which sold out within 24 hours.
THE KING OF FEASTS.
Was contacted by Rob Casson aka The King of Feasts who wanted to collaborate on a Christmas menu idea (crispy Thai chilli oil cranberry sauce to accompany a pig and blanket spring roll filled with melting cheese). This collab put me on the map and I garnered more followers on socials quickly and more interest in the product.
SCOTLAND TAKES NOTICE.
The Cheesy Toast Shack featured our oils on their menu time and time again. Got to work with the incredible Till Britze on a product photoshoot which helped to showcase the brand and products. We started to stock in retailers all across Scotland and attending markets such as Scone Palace and Bowhouse in Fife. We collaborated with Sabzi, King of Feasts again and again, Louie Browns, Smoke & Mac and Down the Hatch to name a few. We created a limited-edition Crispy Thai Hot Honey with Fife based Mains Apiaries and collaborated on a new Crispy Thai Mayo with our friends over at Hott Sauces. We were also lucky enough to have a write up by Julia Bryce for The Herald. And on the way through 2025, we sold out online almost every month.
THE NEXT LEVEL.
We started figuring out how to scale up and have been fortunate again to be featured in Dream Menu, The Courier, Dunfermline Press and Business Gateway. In April started working with Nocturn Studios to elevate the brand and redesign the website. Also in April began the process of finally securing a commercial kitchen space in order to upscale and take Chilli Bird to the next level.
TO BE
CONTINUED.
STATUS: ONGOING
NEXT BATCH IN PROGRESS
