Sosij began its journey as a family joke, we used to call sausages this as kids and it always made us laugh.

Sausages today in the UK are pretty bland, great for sandwiches and breakfast but not mush else.

I wanted to create a sausage that was bold in flavour, exciting to eat and something that people would talk about, bringing people together and sharing happy memories.

Using the knowledge and experience I have built up with my 15 years running kitchens as a chef, I started experimenting and creating different flavour combinations from many different walks of life, based on my experiences and cultural interests.

My fascination in chefs who pushed boundaries such as Marco Pierre White, Heston Blumental and Alex Atala gave me motivation to always question food. Making me want to break the narrative by changing textures and flavours to mess around with peoples heads a little and try and invoke nostalgia where you least expect it.