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All our sauces have been developed at The Coconut Kitchen Thai restaurant which we have been running for 8 years. The original Coconut Kitchen started in 2006 in a 12 foot catering trailer pitched at a campsite, in the beautiful seaside town of Abersoch, North Wales. Following the popularity of Head Chef, Preechaya’s food we moved into the restaurant in Abersoch the following year. The positive feedback we regularly receive from our restaurant clientele about our food spurred us on to start producing and bottling our sauces for the retail market. With our recipes consumers can now make replicas of the dishes we serve at the restaurant but in their own kitchen, safe in the knowledge that Preechaya’s delicate palate has had a hand in making their dish. Preechaya has previously been a chef in London restaurants and most importantly has been taught a wealth of knowledge by her Mum, Hataya, who is a retired cookery teacher from Pak Chong, Thailand. Paul is the business manager and chief taster and also loves to cook.
