our mission

Trev Lockz creates healthy amazing tasting sauces packed with superfoods and medicinal ingredients that are both fun to the tongue and nurturing to the body.

We strive to grow our business with the same honesty and passion that we put into every jar and bottle.

We champion the sustainability of our product and the health of our customers before all else.

a brief history …

Just like the majority of my good or bad ideas, my successes and failures, my whole cooking career, Trev Lockz started in my mum’s kitchen. In 2012 back when I used to eat meat, I was going through a phase of trying to get a solid grasp of a few staple Jamaican dishes; brown stew chicken, curry goat, ackee & saltfish and the godfather… Jerk Chicken. I was still haunted by an experience at university when I came up with my own jerked prawn dish, foolishly I neglected to make the sauce from scratch and the other chefs gave me a bit of a hard time, rightly so too!

So it was time to learn how to jerk! I whipped out a Levi Roots cookbook and tried out his jerk recipe, so simple yet soooo good! My chef ego kicks in and now I’ve got to come up with my own version. I tried it with mango, pineapple & mango, ginger beer ( this version was the one I used at the Latchmere pub for the baby back ribs), ketchup, date syrup and even with tamarind.

I’ll be honest, I have no idea what implored me to make it with spirulina powder but I’m so glad I did, because now I have a unique recipe that you won’t find anywhere else in the world.

After I made my jerk marinade, I’d have a few Scotch bonnets left over, and my inquisitive chef brain kicks in asks the same question it asks me everyday…how? How do you make chilli sauce? How do I put Scotch bonnet in a bottle so I can have it all the time and wherever I go?

Well, now I have 2 answers, Scotch Red and Spirulina Green.

But not to worry, I’ve got a lot more questions, so watch this space, watch it fill with bottles and jars full of answers from questions all over the world.

a trev lockz quest

I have a quest, a vision for the future of this company. I want to travel the world and taste the different sauces and condiments it has to offer. I’ll discover my favourite from each country or region and create a version of my own to share it with you so you can share it with others.