30/9/2004 - Looking on the spicy side of life

A COUPLE who run a highly successful technical recruitment agency have decided to spice up their lives and taste the good life.

Shelley and Stephen Gorys believe they are the only people in Britain growing a special type of Spanish pepper.

Their fruit has originated from a popular Spanish pepper called Pimientos de Padron.

The couple and their children, Emily, 13, and Thomas, 12, first sampled the peppers while on holiday in the Canary Islands six years ago. “We fell in love with the taste,” said Shelley. “When served correctly the peppers are very sweet but there is a surprise in store because about one in every five has a spicy kick to it. “We like to refer to it as playing Russian roulette with food.

“They are very good for you as they are full of vitamins and we are told have absolutely no calorific content.”

Three years ago the couple managed to locate some seeds and in February 2003 they started to grow them in their garden in Upton Grey. “This was a very hot summer and we believed this was the reason why each plant produced between 150 and 200 peppers,” said Shelley.

The couple now plan to grow from seed and plant up to 1,000 of the bushes in their 11-acre garden by next spring and are starting a business producing their own strain of the fruit, called Upton House Peppers.

They are already supplying the fruit to Newlyns Farm Shop in North Warnborough and are planning to sell it at farmers’ markets in the area next year.

“Having spent months of research we believe we are currently the only market gardeners to successfully grow this fruit,” said Shelley.

“Our peppers have been shown to some top Spanish chefs in London and they were amazed at both the quality and likeness to the original Pimientos de Padron.”

The peppers were also a big hit with customers during a Saturday morning tasting launch at Newlyns Farm Shop.

“We sell the peppers in 200g punnets, which will easily provide a tasty and interesting starter,” said Shelley.

“The pepper can be shallow fried in olive oil and rock salt and served with cold meats and a variety of different cheeses. “They can also be chopped up raw and added to salads."

“If any local chefs, restaurateurs or local farm shops would like to stock them, we would be happy to talk with them.”