OUR STORY
FROM CHENGDU TO YOUR KITCHEN
Born from a decade in China
I'm Tom, the founder of Yep Kitchen. After ten years living in the heart of China, eating my way around the country, I set out to share the bold, umami-rich flavours of China's southwest.
Every jar is our experience of real Sichuan flavour, made into super versatile condiments you'll reach for daily.
— Tom, founder
150,000+
Jars drizzled and dolloped.
7,000+
Kilos of chillies chomped.
500+
Stockists in 4 countries.
SOURCED DIRECT FROM SICHUAN
Three ingredients you can't fake
We source our chillies and premium Sichuan peppercorns direct from Chengdu to you.
Píxiàn Douban
Aged, fermented broad-bean paste from Píxiàn — the soul of Sichuan cooking. Deep, savoury and impossible to fake.
Erjingtiao chillies
Hand-picked outside Chengdu — smoky, fragrant and deeply red. The only chilli for a proper chilli oil.
Huājiāo
Sichuan peppercorns with that gentle numbing tingle, sourced from mountain farms — not middlemen.
PRESSED IN SUFFOLK, POWERED BY THE SUN
Cold-pressed British rapeseed oil
The base of our oils is a cold-pressed British rapeseed, grown and pressed at Hillfarm in Suffolk, powered by solar energy.
Lower food miles, half the saturated fat of oilive oil, and a naturally nutty flavour, finally an oil you can smile about.
ART YOU CAN'T IGNORE
Inspired by vintage firework boxes
We teamed up with the incredible Plastered 8 to design our packaging, inspired by vintage Chinese firecracker art found across mainland China and Hong Kong in the mid 20th century.
Bold, bright and impossible to ignore. Just like the flavour inside.
“Like the firecrackers that inspired us, our jars are meant to stand out, speak up, and leave an impression.”
The Yep Kid spirit, guiding everything we make