Pembrokeshire Chilli Farm Sales Boost following feature on ITV’s Prue Leith’s Cotswold Kitchen

• Wales-based Pembrokeshire Chilli Farm featured on Prue Leith’s Cotswold Kitchen earlier this month
• The chilli sauce company has since experienced a remarkable increase in consumer interest, witnessing a 165% increase in sales year-on-year in the weeks after the programme aired
• The episode focused on the farm’s sustainable growing practices that ensure all products are made locally in Wales

The team at www.pembrokeshirechillifarm.com, renowned for its fiery range of chilli-based products, have experienced a significant surge in sales and enquiries following its appearance on Prue Leith’s Cotswold Kitchen on March 9^th. This surge underscores the farm’s expanding influence in the hot sauce market and its dedication to high-quality, locally produced ingredients.

In the weeks after being featured on Prue Leith’s Cotswold Kitchen, a weekly cooking program that shines a light on the finest British ingredients, the Welsh business has reported a 165% increase in online sales for their hot sauces compared to the same period the previous year. Furthermore, the business has received a notable 64% increase in wholesale requests from gourmet food retailers compared to the same period in 2023.

Beyond these impressive figures, the farm also saw a 75% rise in social media engagement, with new followers and interactions highlighting a growing community of chilli sauce enthusiasts eager to learn more about their products and the ways in which they can spice up their own dishes at home, from the comfort of their own kitchen.

Pembrokeshire Chilli Farm was launched by husband-and-wife duo Owen and Michelle Rosser back in 2017, following the pair realising there was a big market for chilli-based sauced and products after growing their own chillies in their own back garden. The business now produces more than 10,000kgs of chillies each year and grows crops specifically for wholesale customers and other commercial food producers.

The couple also own Welsh Sauce Kitchen, an alternative sauce brand that offers a range of non-chilli-infused kitchen condiments and products. In 2023, they released their very own Black Garlic Ketchup made from fermented black garlic, a sauce that takes more than 12 days to create due to the black garlic needing to ferment for 288 hours. More than 250 bottles were made in the first batch, which sold out within the initial 24 hours of launching.

Michelle Rosser, co-founder and Managing Director of www.pembrokeshirechillifarm.com, remarked:

“Being part of Pure Leith’s Cotswold Kitchen was an incredible opportunity for us; to share our love for chillies with a well-known household name, as well as with a wider audience who have a love for all things food. We were thrilled to showcase our farm and products, and the response has been overwhelmingly positive. The numbers speak for themselves – they’re a true testament to the high-quality products we produce from our home-grown chillies.”