I’ve been a chilli aficionado going on over 20 years and in 2015 following a move to London to pursue a new career in teaching, the art of fermentation began to play a much bigger part in my life and led in turn to the registering of a food business producing small batches of hot sauce. These are now the staple of many a dining table and commercial establishment throughout the UK through wholesale and D2C avenues.
I’ve used the experience earnt in my university days, industrial pharmaceutical laboratories and founding of small chemical company Pareon Chemicals to hone a new skillset involving some rather remarkable microorganisms and chillies. From beer and Mead came naturally fermented pickles, kimchi and chilli mashes, then Kombucha and more recently still a journey into the ancient Japanese art of Miso production. All of this knowledge has culminated in some interesting concoctions and flavours… some of which have even made it to market!
2018 rolled round and following some nurturing conversations with friends I decided it was high time to put everything learnt to the test and see if a larger audience could be reached… Thus Lazy Scientist Sauces was launched on London Beer Lab Brewery’s taproom counter.
I’m proud to follow an ethos of sustainability and giving back; choosing only the finest, fresh ingredients I can source, organically growing my own rare varieties, by supporting the Brixton economy and working together with the market traders on Electric Avenue as well as supporting local charity Brixton Soup Kitchen through collaborative projects with other local businesses such as Brixton Street Wear and Curfew Grooming.
Lazy Scientist Sauces have now become infamous in the local brewery tap rooms, independent stores and South London chilli festivals.

Holla if you catch me out around South London. Steve aka The Lazy Scientist.