Welcome to our exclusive interview feature! Today, we’re delighted to chat with Katie Lisa Cattell Law, the visionary founder and driving force behind Gingers Spice Hut.
Burntwood Business (BB): Thank you for joining us today! You caught our attention recently at the Burntwood Producers Market, and as we love a curry we wanted to know more. Can we start by hearing what inspired you to create Gingers Spice Hut (GSH)?
GSH: I started Gingers for a few reasons. Firstly, I love Indian food, but due to my health condition, it can make me poorly. During COVID, I learned a lot about British Indian restaurant cooking and wanted to create an easy kit for others to use. Life is busy for many people, and having everything measured and ready to use seemed an easy choice for many to enjoy authentic dishes without the hassle. 
BB: So, can you tell us what range of spice kits you offer?
GSH: Our spice kits range from mild and creamy to medium flavours to fiery hot. We can adapt any kit to your taste preferences, so we can make it for you whether you prefer an extra spicy or a milder dish.
BB: Oh, That’s good to know. I like them flavoursome, but I know others like heat. Now, what makes your spice kits different from those available in supermarkets?
GSH: Our spice kits do not sit on shelves for months on end. The quality of the ingredients is very high, and we use the best freshly ground spices, pure garlic and ginger paste, and locally sourced ingredients to make our base gravy. We also don’t add any preservatives, additives, stabilisers, or food colouring.
BB: How do you source your spices, and what criteria do they need to meet?
GSH: We source our spices from a top supplier who freshly grounds the whole spice. It has to clearly show the correct information as all food packaging is tightly regulated, and it is equally important to comply with food safety, quality, and sustainability standards. As our kits do not contain any preservatives, we can ensure they are fresh, and we have a strong approach on farm to fork, which we believe is so important to trace every ingredient that goes into our kits.
BB: Could you walk us through the process of creating a new spice kit?
GSH: Step-by-step guide to our spice kits: First, take a mooch at our menu and choose which tantalising kit takes your fancy. Order via direct message or leave a comment on our Facebook page or group. Next, please pick up your kit, or I can deliver it. When you have your kit, read through the fresh ingredients via the recipe card. I can send a PDF version too. Preparation is key: dilute your base gravy with extra water and simmer, slice your veg, and mix your tomato purée with the extra water, creating your paste. Now it’s time to cook. The key to cooking our kits is adding bit by bit, allow the sauce to caramelise and thicken up. Stir and scrape but don’t go crazy; this isn’t a spag bol. Lastly, the more vegetables and meat you add, if desired, the further your kit will go.
BB: What are some customer favourites and bestsellers, and why do you think they’re so popular?
GSH: Our most popular kits are, without a doubt, our Tikka Masala; it’s absolutely sensational! I’ve created the perfect amount of spices and powders to really make this our showstopper! Next up is our Garlic Chilli, which is just divine with its hint of mango and creamy coconut sauce.
BB: How do you ensure the quality and consistency of your products?
GSH: I’m a food snob and have very high standards. All of our kits are made and labelled correctly with use-by and preparation dates. I ensure my stock rotation is done regularly, and my hygiene is 5 stars. I don’t compromise when it comes to these factors, and I always listen to my customers. Feedback-driven and always taking on improvements.
BB: Are your spice kits suitable for cooks with different levels of experience?
GSH: Absolutely! I have children who have never cooked before able to make our kits and really enjoy the whole experience. Then I have chefs with a tremendous amount of knowledge and experience who have all given me fantastic feedback. Plus, my hubby can cook our kits, and he’s not exactly Rick Stein. 
BB: What tips can you offer to someone trying Indian cooking for the first time using your kits?
GSH: I am on hand 24/7 for any advice and support to every single customer; in fact, I’ve even FaceTimed a customer through the whole process! Using a good aluminium pan is always good—you want it to stick, that mouthwatering sauce around the sides and bottom of the pan.
BB: Have you faced any challenges in your business, and how have you overcome them?
GSH: Absolutely, yes. I’m very honest, and trying to perfect the base gravy packaging was hard. I first had them in pots, which is great in the winter, but once the summer came, they seemed to not work. So now, I have a heat sealer which is super amazing, and I seal every single pouch. I’ve had a separate kitchen built for the business, which enables me to prepare the kits separate from my house. I’m still learning, and I’m not perfect, but I’m trying.
BB: Are there any new spice kits or products that you’re excited to introduce soon?
GSH: Recently, I’ve just added a new kit called Chasni; this is a delicious dish that actually originated from Glasgow. Like the Masala, the great British people created this dish with a stunning array of flavours with mint, mango, and even tomato ketchup! I’m always looking at new kits to introduce, so watch this space!
BB: How does Gingers Spice Hut contribute to the local community?
GSH: We are a small local business that has always invested in other small local businesses to help them. Our vegetables are bought from the local veg and fruit shop, not big supermarket giants. We want to support others and help them grow like ourselves.
BB: That’s great; we do have some wonderful local suppliers, so kudos on that approach. What has been the most rewarding part of running Gingers Spice Hut?
GSH: Helping other people to cook delicious, authentic dishes at home together! Bringing home cooking to a family is the most rewarding part, and I cater to lots of customers that suffer from a variety of health conditions, allergies, and intolerances. I can cater for these.
BB: How can people purchase your spice kits, and are there different ways they can buy from you?
GSH: We have several ways of grabbing our products. We are based in Wimblebury, Cannock, so collection seven days a week is available, but we also offer a delivery service once a week. Let’s not forget our events and pop-up artisan markets, which we always post in our group and page.
BB: Do you offer larger commercial kits for events or parties?
GSH: We can cater for small dinner parties but not huge events just yet.
BB: Looking to the future, how do you see Gingers Spice Hut evolving in the next few years?
GSH: I want to be able to ship our kits out, which will then mean people all around the world can taste what wonderful dishes they really are, attend more events, and meet lots of new people.
BB: Thank you so much for your time today! It’s been enlightening learning about Gingers Spice Hut and your passion for making cooking easier and more enjoyable for everyone.
We want to thank Katie for taking the time to speak to us today, and we highly recommend you all take the chance to support a local business and taste Gingers Spice Hut produce. If you want to learn more, visit her Facebook page or our Listings page too.
