I left home at the age of 16 and had to fend for myself. Having learnt cooking skills from my sisters and family members, I used to experiment with different seasonings and ingredients to create sauces. Many of my friends complemented my sauce and encouraged me to turn it into a business. In October 2017 I set up Thomas Kondiments Ltd. It’s taken me three months to develop the products working alongside a sauce manufacturer.

How did the name “My Sauce” come about ? Having gone into business with a friend, it was very difficult to see eye-to-eye with different ideas, so I decided to set up my own company and brand. So in a way this is personal, hence the name “My Sauce”. However I want people to also have a personal connection with the product or my story.

Any goals ? Yeah, of course I have goals. As the Free From market grows and people are choosing healthier options due to dietary requirements, my products sit within that market and my goal is to land a contract with a supermarket chain so that everyone has access to the My Sauce range. One of the unique selling points for my mild and hot Scotch Bonnet sauce is that they are vegetable-based.

Any plans for the future? To establish the brand and product within the Free From market and to get the whole of the UK using My Sauce on their food!

I hear you’re an ambitious person ? (Giggle) well, I can be. One of my ambitions comes from working with young people, children and families as a support worker. I want to inspire and encourage young people to develop their entrepreneurial skills, and to set up their own businesses.

Anything you’ve learnt throughout your journey so far ? Yeah, a few things. Don’t go into business with a close friend! It can end the relationship. Only give shares of your company if that person has real value and experience to offer. Also, does he or she have the connections along with a proven track record of being able to grow a business. One last thing – learn from your mistakes.

Any other flavours in the pipeline? Yes, a few other innovative table sauce ranges and flavours that I don’t think have been done yet. But it’s top secret for now. All I can say is just watch this space!


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