Hello, I'm Pan.

Wild Rice started as a restaurant, not a sauce.

We cooked Thai food in Soho, London for years, and if the kitchen taught me one thing, it's this: food is only ever as good as its ingredients. You can have all the technique in the world, but if your holy basil was picked two weeks ago and flown across the planet in a crate, the dish knows. The freshness is gone before you've even lit the stove, and no skill brings it back.

So we changed how we did things. Instead of flying tired ingredients to the cooking, we took the cooking to the ingredients. Our sauces are made in Thailand, where everything grows, with holy basil, coriander root and bird's eye chillies from small-scale farmers, cooked within reach of the fields they came from.

That's the whole secret. It's why there are no preservatives, no stabilisers and no flavour enhancers in anything we make. Proof that convenience and integrity can live in the same jar. Just real food, crafted the right way.

The restaurant could only feed the people who walked through the door. These pouches and jars are how we reach everyone else, because I want more people to taste what food is actually supposed to taste like. A proper Thai meal on your table in ten minutes, made from things you can pronounce, with no choosing between convenience and quality.

Thai cuisine is celebrated for its vibrant herbs and spices, and its traditional preparation has been perfected over generations. Our aim is to preserve that heritage and present it the way it deserves.

We promise to only make food the way it should be; whole, tasty, and good for your soul.

Pan Serirak, WILD RICE