Oxfordshire Chilli Garden chief hopes he can avoid Brexit heat

Rawdon Wyatt, of Oxfordshire Chilli Garden, has just entered peak season for his red hot treats, which ripen between now and October.

The 56-year-old currently supplies 15 outlets across the county and wants to branch out further, but recognises the food industry could change when Britain leaves the European Union - potentially without a deal - by October 31.

Mr Wyatt is confident output at his polytunnel, near Witney, is unlikely to be hugely affected by Brexit, but admits he could have to adapt.

He said: "Most chillies come from outside the EU - it won't impact chillies imported from Kenya.

“There could be challenges, as you’d be surprised how much comes from abroad. As a country, we have to start eating more seasonably.

"I'm hoping it will be business as usual [for me], with a few extra expenses."

The Eynsham resident is believed to run one of two Oxfordshire-based chilli gardens, with the other, Chillies2U, in nearby Freeland.

He originally grew peppers on a small scale in various places in the Eynsham and Cassington area, but moved into an abandoned and 'partially derelict' nursery between Curbridge and Ducklington last April.

After transforming the building armed only with a 'scrubbing brush and vinegar', production increased hugely and what was a 'paying hobby' became Mr Wyatt's full-time job.

He now produces more chillies for more customers, including pubs, restaurants and venues such as Millets Farm, near Abingdon, and Burford Garden Company.

Mr Wyatt grew about a dozen varieties last year, while this year's offering includes the Dorset Naga, until recently the world's hottest chilli at 300 times the heat of tabasco sauce.

With a high-profile London restaurant also recently enquiring about his services, Mr Wyatt feels he is benefitting from the public's increased taste for chilli.

He said: “Each chilli has its own unique flavour - some can taste of peach, lemon or apricot.

“People are travelling more, discovering new tastes and realising it’s not just about adding heat to food."