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

My thinking behind the product was that if chefs can spend hours working on each and every component of a dish and plate them up to work together as one, then why can't I take those components and deliver them in a different form.

I wanted to create something that was delicious, playful, exciting to eat and something that people would talk about, bringing people together and sharing happy memories.

BBQ and Smoking meat was what was missing for me as a chef so i decided to leave commercial kitchens in order to learn and master new skills.

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.

I decided to create a sausage which not only cooks great in a kitchen but has capabilities of smoking and taking on even more flavour.

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.