About Beaver Creek
I have been involved with Tex-Mex food and chilli for around 50 years. Beaver Creek did not begin because I thought the world needed another sauce brand. It grew from wanting sauces, rubs and seasonings that tasted right.
Most Beaver Creek products were originally made with our own family table in mind. If we do not use it, we do not make it. That means flavour comes first—whether it is a fermented chilli sauce, a BBQ rub, a fajita seasoning or something new being tested for the Pantry.
We make in small batches using real produce and carefully chosen herbs and spices. Recipes are tasted, adjusted and sometimes started again until they are something I would be happy to serve at home.
Today, Beaver Creek products are made in Kent and sold face to face at Folkestone Harbour Arm as well as online. Meeting customers matters: people tell me what they cooked, what they enjoyed and occasionally what they want me to make next.
The range will continue to grow, including new Pantry products and limited-edition sauces, but the rule will remain the same: if we would not put it on our own table, it does not carry the Beaver Creek name.
Find Us at the Harbour Arm
Beaver Creek began by meeting customers face to face, and you can still find us trading at Folkestone Harbour Arm.
Come along, explore the range and talk to Barrie about heat levels, flavour and what will work with the food you enjoy cooking. You may also find small batches and limited editions that do not stay around for long.
Trading days can vary with the season and the weather, so check our social channels for the latest times before making a special journey.