Rice Over Everything
Originally from Myanmar (Burma), Founder May has been living in Manchester for 9 years with her husband, son, cocker spaniel Hina and Nigel the cat.
May's love affair with chilli and spicy food started when she was just 5 years old. She would beg her mum for a local fermented fish sauce dip with lots and lots of fresh chilli. Her inspirational chilli oil was from a restaurant she used to visit all the time as a student in London, called Wong Kei.
May started running a small artisan chilli business making small-batch chilli jars in the beginning of the first lockdown. One of May's favourite thing to do in the world is to feed people.