Bit Spicy Story

Bit Spicy was founded in 2011 by Andrew and Liz Anderson, who together have spent years perfecting the authentic taste of the Far East.

It was after yet another evening when they had invited half a dozen friends round and cooked a selection of curries – chicken vindaloo, venison rendang, keema peas, chickpea and potato and a dahl – that they realised that, while everyone they knew enjoyed curries, Mexican, Chinese and in fact all types of spicy food, they were the only people who actually cooked it from scratch – i.e. dry-roast their own spices; grow, dry and grind many of their own chillies; fill and wok-fry their own spring rolls.

Bit Spicy grew from the realisation that many curry cook books are misleading, overcomplicated and inaccurate. Every single recipe here has been road-tested by friends and family for their flavour and ease of preparation.

Andrew and his brother,Tim, grew up in Singapore, and he has created within the Bit Spicy South East Asian range the flavours he remembers from his childhood.

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