IN THE NEWS... When You're Hot You're Hot! Over the years we have been delighted to receive attention from newspapers, magazines and other media - all waxing poetic over our flavorful delights. Here are a few samples (be sure to let us know if we missed one!)

[ Profiting From a Pack of Peppers ] [ New Book From an Old Family ] [ Yeaton Outerbridge Turns on the Heat ] [ From the book "Condiments" ] [ Hot Stuff in Bermuda ] [ Ah That Fine Bermuda Dynamite ] [ Rave Reviews for the Tastes of Bermuda ] [ Outerbridge subject of 'devilishly hot' spread ] [ Outerbridge Gold Medal ] [ Sherry Peppers Man Plans US Pep-Up ] [ The Prince and The Pepper ] [ Outerbridge Dreams up a Hot New Line ] [ Another new product From The Pepper Chief ] [ Yeaton Eyes Europe ] [ Pass the Bicarbonate ] [ Island Pepper King Strikes Again ] [ A Field Guide to Hot Sauces ] [ The Great Hot Sauce Book ]

Hot sales have spurred Outerbridge Peppers Limited to double the number of products on the market this tourist season, adding three jellies, hot barbecue sauce and wine vinegar to the line which began with the Outerbridge peppers.
Mr. Yeaton Outerbridge the head of the family firm, said the sherry peppers took a long time to catch on.  He produced Outerbridge Sherry Pepper for 12 years before adding Royal Hot Rum Peppers Sauce, Full Hot Mustard Sauce, and Bloody Mary Fix which are sold in boxes of four.
Mr. Outerbridge promises his new spicy condiments will be on the shelf in April.  The Wine Vinegar Peppers is non-alcoholic version of the Outerbridge's Original Sherry peppers.  Said Mr. Outerbridge:  "It's good on fish - particularly cod fish."  He also suggests using it as a salad dressing.  But, he warned, "not too much!"
The new line of jellies are promoted with a nautical touch, and are called Mild Hot Starboard, Hot Hot Port, and Mild Masthead.  Mild Masthead an onion jelly, is Mr. Outerbridge's favourite.  He suggests using it on crisp broiled chicken, and roasted pork or ham.  Mild Hot Starboard is for those who want something a little hotter and the Hot Hot Port is designed to really sizzle taste buds.  Mr. Outerbridge added his barbecue sauce to the line three years ago.  He explained people said they loved his barbecue sauce, but they wanted something hotter.  so a second and hotter version of the barbecue sauce has been added to the line.  However, the original version will still be available.
A cook book for Outerbridge Peppers is the next project.  "My wife, Betsy, is working very diligently on it." Said Mr. Outerbridge. Despite branching out, Mr. Outerbridge said his big seller has always been the Original Sherry Peppers.  He and his cousin, Robbie Outerbridge, came with the original recipe in 1964.  He still makes the concentrate himself, which forms the basis for all his products.  The combination of spices in the concentrate includes ground Jamaican all-spice, basil leaves, bay leaves, batavia blend of cinnamon, mace,  and Dalmatian sage to name a few.
The products, once made locally, are produced in a plant in New England.  However, all the marketing is done from Bermuda.  Mr. Outerbridge said his sherry peppers business which started as a sideline, is becoming overwhelming.  "My day is full," he said.