 My name is Paul Withington, I'm co-owner of the Coconut Kitchen. The Coconut Kitchen started nearly 10 years ago now. We're a Thai restaurant, my wife Pechea, she's the head chef. Pechea always makes all her own sauces, all her own everything really in the restaurant. So things were going so well in the restaurant, we thought let's try and do some retail products as well. So it was 2013 we set up CK Food and Drinks to take the Coconut Kitchen brand into the retail space. The sauce really is a reflection of the restaurant so because we like to do everything packed full of flavour in the restaurant, freshers can be, you know, as naturals can be, we reflect that in the sauces and the idea really behind the sauces is that the customer can replicate the dish that they would have had in the restaurant at home. The local shop in Pechealy Spa was our first customer. It was Conrad really at Spa Pechealy that spurred us on to take it further and to expand the range and to take it into a professional retail packaging. We probably have around 400 independent stores which we sell through distributors that we use in the UK and then we deal directly with the local stores. We're also exporting into Germany, France and Scandinavia as well. I doubt we would have got this far without the support of the Welsh Government really. Mentoring has been a big part and also the support of trade shows has been key I think really. We've had exposure at the Specialty Food Fair, Food and Drink Expo in the UK and also at Nugra in Germany. The prices that we pay through the Welsh Government have made it financially viable to actually go to these shows. We started off producing all the sauces here and bottling them and packing them here. Last year it got to a point where it was just too big for us to cope in the restaurant so we've now with the help of the mentor from the Welsh Government she's helped us transfer all our products to a great company called Shoda Sources in South Wales and we can now touch a book and we can kind of increase production when we need to and the fact that they're BRC registered means we can access new markets in the UK and abroad. They use all fresh ingredients the same as they have access to actually fresher ingredients than we would have done. So we're more than happy now that the result we've got with Shoda Sources is as good a quality and not better than what we have. On our sources we say inspired by Thailand made in Wales and it's really key to one of our USPs really is that a lot of the competitor Thai sauces are all made in Thailand, shipped over here, packaged up in containers where obviously some of our ingredients have to come from Thailand but it's all made here in Wales and that gives us I think a USP in terms of keeping close to the product, being able to control its quality and also obviously keeping the local economy here in Wales.