I first heard of Rebel Chilli when I was still making soup. We were lucky enough to be named in the Irish Food Guide’s list of Top New Food Brands to Watch Out For in 2015. It remains to this day Soul Soup’s only accolade, though I daresay it won’t be the only one received by Rebel Chilli.
I caught up with Paul, half of the brother team behind Rebel Chilli at Taste of Dublin during the summer, and we’ve been chatting since. I’m delighted to be able to share the Rebel Chilli story with you.
Paul and his brother and started Rebel Chilli (a clever name being from the Rebel County) at home in Cork in 2009 when they noticed that no-one else was doing this at the time. The brothers had always shared a love of all things spicy, and coupled with the perceived gap in the market, they began to try out different ingredients and recipes and had a lot of trial and error. After a number of days of trial batches, the brothers finally decided on the best tasting sauce. This was the Red Sweet Chilli sauce which is now the boys most popular product ( a deliciously sweet yet fiery blend).
Having decided on the perfect taste, they began selling in local farmer's markets and in food festivals around the country. This really helped to build a nationwide customer base and meant they boys got a lot of feedback from customers. As is always instrumental in starting a business venture, especially food, keeping customers’ opinions in mind is essential for longevity. By taking their product to markets and festivals, it allowed them to see what their customers wanted and how popular hot chilli sauces were in Ireland. Keeping all of this research in mind, the brothers pressed on; adding a number of independent stores to the festivals and markets that they were already selling at. Their sauces can still be purchased at these initial shops; O'Mahony’s Butchers in the English Market and Bradley's on North Main Street, both in Cork City. Paul took over the business in first year college and maintained it throughout. As you can imagine, this was a difficult time, balancing college life and work, and Paul found it hard to balance the two, not being able to devote the time to either one that each deserved.
Last year, upon completion of his degree, Paul decided to go full time with the business. Since then, Rebel Chilli has grown substantially and are now stocked in over 100 stores around the country. The majority of these are independent retail stores whilst Rebel Chilli also supply to a number of Supervalus around the country. At this time, Paul was joined by Graham Clarke, formerly of Kookydough, another successful food story that you may have heard of. The experience that Graham brought to the table was invaluable and shows how important the guidance of a veteran can be in the early stages of any business. Paul tells me that Rebel Chilli have grown from strength to strength in the last 12 months and that they will continue to do so. Their goals are to begin exporting to the UK, US and Gulf markets soon and to become a regular household fixture in homes all over Ireland.
The boys still regularly attend the larger food festivals, such as Taste of Dublin, where I met Paul in July. Paul knows how important they are for meeting existing customers and gaining new ones, and would encourage those of you in the early stages of a food business to get in front of as many potential customers as possible.
I was struck by Paul’s work ethic, and his interesting take on Chilli sauces, and what they have the potential to be. The business jumped out at me as hot stuff, and I’m sure they will continue to be. Up the Rebels !
I caught up with Paul, half of the brother team behind Rebel Chilli at Taste of Dublin during the summer, and we’ve been chatting since. I’m delighted to be able to share the Rebel Chilli story with you.
Paul and his brother and started Rebel Chilli (a clever name being from the Rebel County) at home in Cork in 2009 when they noticed that no-one else was doing this at the time. The brothers had always shared a love of all things spicy, and coupled with the perceived gap in the market, they began to try out different ingredients and recipes and had a lot of trial and error. After a number of days of trial batches, the brothers finally decided on the best tasting sauce. This was the Red Sweet Chilli sauce which is now the boys most popular product ( a deliciously sweet yet fiery blend).
Having decided on the perfect taste, they began selling in local farmer's markets and in food festivals around the country. This really helped to build a nationwide customer base and meant they boys got a lot of feedback from customers. As is always instrumental in starting a business venture, especially food, keeping customers’ opinions in mind is essential for longevity. By taking their product to markets and festivals, it allowed them to see what their customers wanted and how popular hot chilli sauces were in Ireland. Keeping all of this research in mind, the brothers pressed on; adding a number of independent stores to the festivals and markets that they were already selling at. Their sauces can still be purchased at these initial shops; O'Mahony’s Butchers in the English Market and Bradley's on North Main Street, both in Cork City. Paul took over the business in first year college and maintained it throughout. As you can imagine, this was a difficult time, balancing college life and work, and Paul found it hard to balance the two, not being able to devote the time to either one that each deserved.
Last year, upon completion of his degree, Paul decided to go full time with the business. Since then, Rebel Chilli has grown substantially and are now stocked in over 100 stores around the country. The majority of these are independent retail stores whilst Rebel Chilli also supply to a number of Supervalus around the country. At this time, Paul was joined by Graham Clarke, formerly of Kookydough, another successful food story that you may have heard of. The experience that Graham brought to the table was invaluable and shows how important the guidance of a veteran can be in the early stages of any business. Paul tells me that Rebel Chilli have grown from strength to strength in the last 12 months and that they will continue to do so. Their goals are to begin exporting to the UK, US and Gulf markets soon and to become a regular household fixture in homes all over Ireland.
The boys still regularly attend the larger food festivals, such as Taste of Dublin, where I met Paul in July. Paul knows how important they are for meeting existing customers and gaining new ones, and would encourage those of you in the early stages of a food business to get in front of as many potential customers as possible.
I was struck by Paul’s work ethic, and his interesting take on Chilli sauces, and what they have the potential to be. The business jumped out at me as hot stuff, and I’m sure they will continue to be. Up the Rebels !
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