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Glasgow chef turns up the heat with new range of condiments

Garry Dick launched ‘Hot Condiments co’ after a series of personal setbacks caused by the coronavirus.

A local chef is making his own of condiments in response to the pandemic and the impact on his industry.

Garry Dick launched ‘Hot Condiments co’ after a series of personal setbacks caused by the coronavirus.

The 27-year-old from Jordanhill was forced home from Australia when the pandemic struck last year.

Formerly Sous Chef at the Michelin-starred Martin Wishart at Loch Lomond, Garry headed Down Under in 2017 to widen his experience and pursue new opportunities in the catering business.

Back in Glasgow, he was quickly offered a position at Cail Bruich in the West End but was left without work when restaurants were forced to close in November.

However, rather than feel sorry for himself, the creative cook got to work to establish his own business.

From this week, Garry is supplying his unique range of condiment products to customers throughout his native city.

He is calling his product range Oohlala, and so far has produced Scotch Bonnet Chilli Jam and Hot Scottish Mustard. He uses all organic, local produce where possible.

Garry produces the condiments at the family home in Jordanhill.
Garry produces the condiments at the family home in Jordanhill.

Garry said: “The last ten months have been a nightmare for so many people and my experience is nothing compared to what thousands have gone through.

“For me, it has been a real rollercoaster – most of it not very positive. 

“But during the last few weeks as I planned the business, I have had a new sense of positivity and purpose.”

Explaining the business ethos, Garry said: “Hot Condiment co is a single release condiment project with a clear vision of bringing something new and exciting to the scene. 

“I have 12 years of experience as a chef and am looking forward to providing a range of hot and spicy jarred goods for everyday culinary use. 

“I’m calling the product range OOHLALA and the condiments are created for multipurpose use and can be enjoyed as a stand-alone table condiment or as an ingredient in day-to-day cooking. 

“The last ten months have been a nightmare for so many people and my experience is nothing compared to what thousands have gone through … But during the last few weeks as I planned the business, I have had a new sense of positivity and purpose”

Garry Dick

“With each release I’ll provide customers with suggestions of how to optimise their journey in flavour town. 

“I’m also planning some exciting collaborations and projects with friends around the Glasgow hospitality community.”

Regardless of the success of Hot Condiment co, Garry sees his long-term future back Down Under.

He said: “I’ve already had a few visa applications knocked-back due to the situation here which I suppose is understandable.

“But I’d really grown to love the hospitality scene in Melbourne and I’m sure when things have settled down in the UK and the vaccine has been widely rolled out, I’ll get back there.”

Meantime, Garry is focused on delivering a Hot Condiment experience to Glasgow’s discerning “foodies.” 

As Garry’s promotional blurb says: “Let’s go Condi-mental!”

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