There is nothing easier than making a good chilli oil yourselfā¦just tell him to buy olive oil of good quality and then put some fresh or dried chilliĀ“s inside for a while thatĀ“s it. (added spices optional)
Tell him he needs garlic oil aswell 
Same procedure
I love when restaurants put selfmade chopped up garlic and chillioil on the tableā¦itĀ“s an act of love and tells me they care 
I love Flying Goose Sriracha sauce on my pizza, but only the day after when eating the cold leftovers 
I agree 100% with @Rinderkappajoe about the chilli oil, real easy to make and tweak to your liking 
As for the chilli topping/dip and heās uk based? then I can personally recommend any of these outstanding 
head companiesā¦
Thank you both for such helpful and speedy replies. Really appreciated.
He is opening in Lisbon but splits his time between London and there for work so am pretty sure he can pick up the UK stuff no problem.
For fresh Chilli i also recommend Welsh Dragon Chili
Met this Guy in Cardiff, He is a very nice dude and an absolute chillihead
He was also selling hot sauces (Not listed in the shop) and gave me one for free, it was one of the best i ever had 
More amazing Chilli of the Valley 
products delivered today and thank you Dan for the bonus Reaper nuts 
ā¦
Fermentation complete! It really does improve the taste of the peppers if you ask me.
The base is similar to sriracha (because itās so simple).
No sugar, no salt (you get that fronm the fermented peppers and juice)
It turned out fantastic. Itās not super spicy (abt the same level as a pure habanero) but it creeps up and lingers for a good 15 minutes.
I used to make ā¦loads of hot Kimchi before I moved to the Himalayas but dang, those folks over there are fermenting stuff like thereās no tomorrow (pretty much the same but different in Burma + the fish 
).
Iām glad that I learned a trick or two from them over the years, just canāt live without those goodies and am still doing my hot sauces and pickles on a weekly basis; everything with a (more than) healthy dose of chili (local) and a bit of smoke.
A new release today and have just ordered ā¦
Introducing our brand new Green Demon Sauce!
Demon by name, and demon by nature- this is sure to hit the right spot for spicy sauce lovers everywhere!
Containing 3 green superhot chillies, a zing of lime and notes of coriander and ginger, this sauce promises to deliver a spicy kick that you wonāt forget!
Looking forward to this
Long time fan of everything heat but not so hot the flavor is overwhelmed.
For the past few years Iāve very much been enjoying Yellow Bird sauces.
ā¦
