When Neil Ferguson was two years old, his family took him to an Indian restaurant in Glasgow and from his first bite of curry he was hooked on the hot sensation that only chillies can deliver. Even when he was working as a scientist, becoming a senior lecturer in biophysical chemistry first in Cambridge and then in Dublin, his love of chillies led him to experiment with growing his own. So when he decided to make a radical change in order to spend less time travelling the world and more time at home with his young family, growing chillies seemed like an ideal option.