Spice blends and sauces for backyard barbecue pioneers, midweek teatime heroes and intrepid flavour explorers — the tools and seasonings to cook the real deal, with flavours from our travels across the globe.
We believe you don’t have to be a chef to shine in the kitchen. You just need the right attitude, and a punch of flavour. We bring you real spice blends we’ve tasted on our travels that zing with true flavour.
When we develop a blend, we start with memories: the heat of the flame, the smell of woodsmoke, the anticipation of spice on the tongue. We seek authenticity, and we never compromise.
Scott and Malissa have travelled the world together — living and working, cooking and eating across South America, the Middle East, Asia and Europe. Along the way they fell hard for cooking with fire: barbecue, coals and open flames, all loaded with the earthy richness of woodsmoke.
This is how two people, a stack of passport stamps and one bold idea became Angus & Oink.
Nineteen years, four continents, three dogs and one very big blending machine. Scroll the story, or jump to a year.
2007
Buenos Aires, Argentina
“Malissa and I had spent years living and working overseas — the Americas, the Middle East — and we’d eaten our way through pretty much every country we could get to. You discover flavours that genuinely stop you in your tracks. A shawarma in Saudi Arabia. Smoked brisket in Texas. Street food in Mexico that you think about for years afterwards.”
Capital Federal in Buenos Aires was our base for three years. Scott worked all over South America — Mexico, Colombia, Brazil, Venezuela, Bolivia, Peru, Ecuador and Trinidad. That gave us an appetite for exploration, and flavours that were unreal.
The “three streets back” ethos started here.
2010
Rio de Janeiro, Brazil
We moved to Rio in 2010 — a much more tropical climate than Buenos Aires, with different food and a different style of BBQ. Picanha, yuca, fruit and fish were everywhere.
Memories of pastel de camarão on the beach, and our first dog Marley running along those beautiful beaches.
2011
Hong Kong & China
After leaving South America we had a short time back home, and took the chance to head to Hong Kong and China.
That’s where our Honey Chilli seasoning came from — and the inspiration for more Asian flavours.
2012
Saudi Arabia
We then moved to Saudi Arabia, working for Aramco for two years. More new flavours — Middle Eastern, Indian and Pakistani cuisine. BBQ was different again: cooking in the desert, whole sheep (eyes and all).
Scott won the camp’s chilli cook-off, and that’s where The General seasoning blend came from. Our first logo was born here too — as an enterprise to make sausages on the camp.
2014
Aberdeenshire, Scotland
“Then you come home to Scotland and walk down the seasoning aisle and it’s just… the same things it’s always been. Nothing that captures any of that. Nothing that even tries. So we started making them ourselves.”
Initially just for us, for friends, for people we’d cook for at weekends. We were doing a lot of BBQ, a lot of experimenting, and people kept asking where they could buy what we were using. Eventually the answer had to be: from us.
The name came from the animals — the Angus cattle and the pigs we were cooking. It felt right. A bit irreverent, a bit Scottish, a bit us.
Scott was still in oil & gas, doing weird R&D projects with plasma. But the first products were designed — and we made it to Meatopia.
2015
First blends
Scott was still working full time and Malissa had a full-time mum job. But we started — which is what you have to do to make something happen.
We made The General and Mr Rubba Rubba along with four sauces, all of which are still in the range to this day.
2016
American Royal, Kansas City
A trip to the American Royal, with over 700 competing teams. We joined in with Pig Riggin and met some of BBQ’s royalty.
We also added beer to our product range!
2017
Left oil & gas
Scott left oil & gas. Our very first warehouse — a single-bay unit.
BBQ schools at the house, and the start of our journey into competition BBQ in the UK, Germany and Italy.
2018
Holland, Scotland & Tennessee
A year of adventures: meeting BBQ heroes Tuffy Stone and Moe Cason in Holland, and Meatopia to see good friends.
We competed in Scotland — and that was our gateway to the Jack world championships in Tennessee!
2019
Three bays
We moved to a new warehouse — three bays! We set up a small production facility: everything blended in a bowl, then filled and labelled by hand.
We competed in Ireland and England that year, and supported European teams including Italy. And Red joined our family.
2020
Covid year
But luckily, as a food business, we kept going. It got real busy — filling vans, packing boxes. We bought a second-hand forklift. Finn and Rebekah joined the team!
Red grew into a very handsome dog. And at the end of the year we planned a third move, to a new location.
2021
Deeside Activity Park
2021 saw construction of our new home at Deeside Activity Park. We grew the team again and finally had proper space to manufacture our seasonings.
Rookie joined the family, much to Red’s glee! BBQ schools in London and more Meatopia get-togethers. And at the end of the year we planned another warehouse, as things got busier.
2022
HQ, Deeside
2022 saw the arrival of Sir Mix-A-Lot, our big blending machine. Together with our new labelling machine, it gave us a serious step up in capacity.
We travelled to events across the UK and built our own BBQ school on site.
2023
HQ, Deeside
Second warehouse completed — storage and production now on site, ready to supply the growing needs of the business.
Red & Rookie became best friends and the centre of attention at BBQ schools. Rebekah… still misbehaving.
2024
Scotland, Holland & Italy
Our European business started to gain real momentum in Holland and Italy. Jono joined the team — and cycled across Scotland dressed as a cow to raise money for charity.
We continued BBQ schools at HQ, and Project Grocery started development for a 2025 launch. A massive endeavour!
2025
On the supermarket shelf
This year was massive for us. Remember — three years ago we’d only just got a labelling machine! A huge range was developed with partners to launch into a special fixture in Tesco: meal kits, sauces and seasonings. We also launched into Sainsbury’s with sachets.
We passed our own food standards accreditation for the third year. It was insane to see our brand next to the big players in grocery. Some R&R in Mexico was needed by the end of it!
2026
UK-wide & across Europe
The business continues to grow, with a new listing in Morrisons, UK-wide. The team grew again, with new production and office people.
We had visitors from our friends in Holland, who sell our products across Europe. And a new distribution partnership with Dalziel is adding many butcher shops to our customers.
