This week, we sat down with Dominique Woolf, founder of The Woolf's Kitchen, who believe that every day is a chance to devour something delicious. From elevated home cooking with delicious sauces to snacks for on-the-go foodies, The Woolf's Kitchen is rewriting the flavour rule book. Dominique talked to us about what's going on at The Woolf's Kitchen HQ, what she loves about sharing her recipes and how to enjoy the perfect fried egg.

Who are you, and what do you do?

I’m Dominique Woolf, founder of The Woolf’s Kitchen.

What’s going on over at The Woolf’s Kitchen at the moment?

A rather good week here - we just won Great Taste stars across four of our products which is pretty exciting!

Dominique Woolf
Credit: The Woolf’s Kitchen

What inspired you to start The Woolf’s Kitchen?

I’ve always been a passionate foodie and knew I wanted to start a food business, but wasn’t sure what the product would be. After trying my Thai auntie’s tamarind sauce for the first time, I knew I had found the answer and The Woolf’s Kitchen was born.

What’s on the horizon for The Woolf’s Kitchen?

I’m currently working on a large sampling campaign for my Woolf Bites nuts in January, organising ads and photoshoots, and pitching the products to some new retailers. We should hopefully see some exciting listings early next year.

What’s the most rewarding thing about running The Woolf’s Kitchen?

Seeing the business grow and hearing people’s feedback on the products. I exhibited at Pub in the Park this year and customers seemed genuinely amazed by the flavours and quality of the products.

the woolf’s kitchen sauces
Credit: The Woolf’s Kitchen

What’s your favourite meal to make with one of your sauces?

A simple fried rice with a runny fried egg and a good few tablespoons of Chilli Crunch. Heaven!

Who is the one person you’d choose to team up with in a zombie apocalypse?

Anthony Bourdain - he and I would escape the zombies and travel around the world on a food exploration!

If you could only eat one meal again for the rest of your life, what would it be?

A plate of satay (with loads of peanut sauce) from a street food stall, with zingy, spicy som tum on the side. It’s all the flavours I love and I don’t eat it nearly as much as I should!

Dominique Woolf
Credit: The Woolf’s Kitchen

How was your experience working with Buxton?

Very positive. The team are experienced in food and have been able to offer a fresh perspective. They understand the brand, and were realistic about what I wanted to achieve given my budget. I’m looking forward to continuing the relationship!

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