Brentford-based Couple Launches Chimichurri Sauce Range
New venture for Michelin starred chef, Diego Cardoso and his wife, Sofia
Diego and Sofia Cardoso
September 20, 2024
Michelin starred chef, Diego Cardoso and his wife, Sofia are keen to introduce Londoners to the traditional Argentinian sauce they love.
The Brentford-based couple have launched Chimmy’s a Chimichurri sauce range which has three varieties: Classic, Smoky BBQ and Spicy which can be used for marinades, adding to existing sauces, as dips or as an alternative to ketchup.
The range is available in the Hilliers Garden Centre at Syon Park as well as other local shops plus Ocado and Selfridges or can be bought from www.chimmys.com with a jar costing around £5.45.
Diego says his recipe draws on his Argentinian heritage, his Michelin starred chef credentials and his understanding of British and European palates. The result is a rich, russet coloured sauce made from a blend of dried herbs and spices, combined with red pepper, tomato and paprika. Less oil is used than is usual for chimichurri to suit European tastes. The sauces are free from artificial preservatives, additives, flavourings or colourings, as well as all 14 allergens, and are vegan friendly.
Sofia and Diego were born in Buenos Aires but now live in Brentford with their two daughters and their dog. They have known each other since they were four but didn’t become a couple until 2006.
Diego was establishing his career as a chef, even representing Argentina at the Chef equivalent to the Football World Cup, the Bocuse d’Or when, tobroaden his experience, he applied for an internship in Europe and was offered a position at The Connaught Hotel in London under Gordon Ramsay and his Head Chef, Angela Hartnett. Sometime later in 2008, when the Connaught closed for a refurbishment, Diego travelled to Florida and opened the Cielo for Angela. Then, on his return to the UK, he went with Gordon and Angela, as Head Chef, to set up Murano Restaurant in Mayfair where in January 2009, just five months after opening, Diego earned the venue its Michelin star.
He regularly made chimichurri at home for friends when they were entertaining, and it always proved extremely popular. The couple say they toyed with the idea of making a business from it, but it wasn’t until 2018 when some friends were getting married that these plans took a firm shape..
Instead of a wedding present, their friends asked Diego and Sofia to bring as much chimichurri sauce as possible to the South of France for a large BBQ they were hosting after the wedding. The Cardoso’s duly smuggled over 5kg of chimichurri into France which proved to be hugely popular. Sofia, looking for a new challenge away from her job as EMEA Director for a baby furniture company, declared that they were going to try to make a business out of the sauce and Chimmy’s was born.
The business made slow progress with both still in full-time employment and, just as they felt they had developed a recipe that would work for larger scale production, the pandemic brought their plans to a grinding halt. However, a year ago Sofia quit her job to focus on Chimmy’s and she promptly secured an Ocado listing and the business was promoted with a TV ad.
Sofia said, “Food, especially BBQs are very big back home. Sunday lunch is all about getting the family together to eat, so, although we don’t have much family here, friends come over instead. They know they don’t need an invitation; on Friday night they text and ask if we have plans. If we don’t, then Sunday lunch is at ours, whatever the season. In winter it might be a roast leg of lamb cooked in the oven for seven hours and in summer it could be a BBQ, either way there’s wine and beer flowing, and of course our CHIMMY’S chimichurri has also become a staple of our table.
“We’re very happy living in London. Diego has become a UK citizen and I’m studying to take the test, in fact, I’m the only one in the house without a UK passport as our daughters were born here and even the dog has one! While Diego and I love going back to Argentina, we also love it when we sit down on our return flight knowing we are coming back home to London. I really feel that our sauces successfully celebrate this dual affection, with cultural influences from both Argentina and the UK!”
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