David Underwood, founder of Orriss & Son, has been a chef for over 20 years. He has travelled extensively, cooking in some top kitchens in London & Melbourne, before settling back in his hometown of Cambridge in 2014 as co-owner of burger sensation Steak & Honour. A fleet of ‘street-food’ vans, an eponymous restaurant opening and a packed events calendar followed, but David’s focus has always been the building blocks of flavour; the layers of taste, tang and heat that can transform a simple meal into a culinary experience.

After 6 years and a national lockdown, David knew the time was right to devote his full energy to this pursuit of flavour. At home with his family he developed and refined an idea he had been working on for the past decade; hand-crafted, fermented chilli sauces made in small batches: plant based and minus junk.  They were to carry his grandmother’s family name, ‘Orriss’ – one rooted in the East Anglian region. A personal touch for a bespoke product closely tied to his memories of the flavour-filled family meal.

David lives in Cambridge with his wife Katie and their three children. Having worked together since the day they met in a Cambridge kitchen, this new partnership allows them to create a better balance in their professional and family lives. A strong brand drawing upon David’s love of maps and music, Orriss & Son is unique, impactful and transformative, and available soon.

Handcrafted in Cambridge, a donation from each bottle sale goes to www.wateraid.org