CHILLI DADDY'S GARDEN JOURNEY
Episode 4 — The Harvest Inside the Tunnel
In our tunnel garden, autumn hums, vines heavy with gifts --gourds, pumpkins, squashes, their colours whispering warmth.
Hands reach, laughter spills --our son, our daughter, and Grandma’s silver-bell joy ripples through the greenhouse air.
The table fills, a small mountain of sunlight and soil, stories and smiles mingling in the glow.
It’s harvest season, inside our tunnel, we gather our own --a harvest of family, of patience, of love that has quietly grown
Hands reach, laughter spills --our son, our daughter, and Grandma’s silver-bell joy ripples through the greenhouse air.
The table fills, a small mountain of sunlight and soil, stories and smiles mingling in the glow.
It’s harvest season, inside our tunnel, we gather our own --a harvest of family, of patience, of love that has quietly grown
CHILLI DADDY'S GARDEN JOURNEY
Episode 3 — First Loofah Harvest in the UK
Not easy to grow — from seed to hand pollination, with time, care and patience.
This autumn,Chilli Daddy finally harvested our first homegrown loofah in the UK.
This autumn,Chilli Daddy finally harvested our first homegrown loofah in the UK.
CHILLI DADDY'S GARDEN JOURNEY
Episode 2 — LOTUS - Blossom for Mid-Autumn Festival
A gentle surprise under our plastic tunnel .
For the first time, we see lotus blooming here in the UK — in our very own tunnel garden.
For the first time, we see lotus blooming here in the UK — in our very own tunnel garden.
CHILLI DADDY'S GARDEN JOURNEY
Episode 1 — First Taste Of Homegrown Green Chilli
A Small Trial——Grown in pots, under plastic cover,Picked by hand.Cooked with love. CHILLI DADDY's first taste of our own green chillies — became a classic stir-fried green chilli pork.
— From our garden to the wok
— From our garden to the wok
CHILLI DADDY: INTRODUCTION AND MISSION STATEMENT
Eating is universal, but what and how to eat is cultural and regional. Based on the food tradition I am carrying on. Chilli Daddy restaurant and market stall are aiming to share an authentic Szechuan food experience with local people and serve family-tradition-based noodle/rice meals and starter/side dishes. I learnt all the recipes and cooking skills from my mother, Mrs Jade back in rural Szechuan, China in the 1980s-1990s, and she learnt them in the 1940s-1950s from my grandmother, Mrs Chen-Zhang.
After my PhD study in Bristol University in early 2011, my wife and I joined local Street Food Movement by starting the first Szechuan street food stall in the UK. It was firstly based at Tobacco Factory Market. Then we did Wine Street Food Market, Bath Farmers Market and Bearpit Street Food Market. Market life is tough, but with lots of fun. I remember that on a wintry day in 2012, Bristol was covered in a beautiful white blanket and the whole market was going to be closed. In the end, Chillidaddy was the only trader managing setting up the stall on the snowy Wine Street that day. People working around the market were very surprised and happy to see us. I remember they put their thumbs up saying, ‘You are the hero!’
In 2014 we had our first shop/restaurant on Perry Road which finished its mission in 2019. Then we expanded a little bit to Queens Road, Baldwin Street and St. Nicholas Market. We are growing older, but our team is getting stronger. Our experience tells us “There is no cultural barrier to traditional Szechuan street food. Sharing its experience makes both you and us happy.” Our unchangeable aim is to commit ourselves to providing our customers with authentic traditional Szechuan street food and fast & customised service.
As early as 2014, Chillidaddy had been recognized as one of the hottest meal tickets in town by Mark Taylor, the leading food columnist of Bristol Post.
To this stage, we have been encouraged and touched by hundreds of warm and critical feedbacks from our customers. Just give a couple of examples here:
“Heaven -- the best restaurant possibly in the world. I’m all the way in Brighton and all I have are images and memories of chilli daddy to keep me going until my next visit”. (Josh, April 2019)
“Probably the best oriental food you will taste outside China, the staff are always friendly I have eaten here around 30 times here, get there decide for yourself. You will love this place.” (Andrew, December 2019)
“OMG, the dumplings I'm still eating my takeaway meal of chicken dandan noodles and garlic dumplings. It's so good I've paused to give them a 5* review on here. Totally delicious, massive portions, freshly cooked to order, fresh tasty ingredients and very pleasant staff at the counter.Looks a bit naff on the outside of the restaurant but my god it's fabulous grub.” (Chair, Plymouth, September 2015)
After my PhD study in Bristol University in early 2011, my wife and I joined local Street Food Movement by starting the first Szechuan street food stall in the UK. It was firstly based at Tobacco Factory Market. Then we did Wine Street Food Market, Bath Farmers Market and Bearpit Street Food Market. Market life is tough, but with lots of fun. I remember that on a wintry day in 2012, Bristol was covered in a beautiful white blanket and the whole market was going to be closed. In the end, Chillidaddy was the only trader managing setting up the stall on the snowy Wine Street that day. People working around the market were very surprised and happy to see us. I remember they put their thumbs up saying, ‘You are the hero!’
In 2014 we had our first shop/restaurant on Perry Road which finished its mission in 2019. Then we expanded a little bit to Queens Road, Baldwin Street and St. Nicholas Market. We are growing older, but our team is getting stronger. Our experience tells us “There is no cultural barrier to traditional Szechuan street food. Sharing its experience makes both you and us happy.” Our unchangeable aim is to commit ourselves to providing our customers with authentic traditional Szechuan street food and fast & customised service.
As early as 2014, Chillidaddy had been recognized as one of the hottest meal tickets in town by Mark Taylor, the leading food columnist of Bristol Post.
To this stage, we have been encouraged and touched by hundreds of warm and critical feedbacks from our customers. Just give a couple of examples here:
“Heaven -- the best restaurant possibly in the world. I’m all the way in Brighton and all I have are images and memories of chilli daddy to keep me going until my next visit”. (Josh, April 2019)
“Probably the best oriental food you will taste outside China, the staff are always friendly I have eaten here around 30 times here, get there decide for yourself. You will love this place.” (Andrew, December 2019)
“OMG, the dumplings I'm still eating my takeaway meal of chicken dandan noodles and garlic dumplings. It's so good I've paused to give them a 5* review on here. Totally delicious, massive portions, freshly cooked to order, fresh tasty ingredients and very pleasant staff at the counter.Looks a bit naff on the outside of the restaurant but my god it's fabulous grub.” (Chair, Plymouth, September 2015)
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