From left: Rockfish Spice Blend, Black Kampot Pepper and Salted Fresh Kampot Pepper—a trio that showcases Stony Groves’ interest in aromatic complexity, distinctive texture and ingredient provenance.
George Norbert-Munns’ Dorset–based business combines a personal connection to Cambodia with a passion for exceptional ingredients. Its Rockfish Spice Blend, Black Kampot Pepper and Salted Fresh Kampot Pepper offer three distinctive expressions of flavour, backed by Great Taste recognition.
A disappointing grind of black pepper over a beef bourguignon proved an unlikely starting point for Stony Groves. Cooking supper in 2020, George Norbert-Munns complained to his wife that the pepper had little flavour. An idea he had considered years earlier suddenly returned: perhaps it was time to build a business around the Cambodian pepper he knew and loved.
George had spent almost a decade living and working in Phnom Penh, where he co-founded and operated food, beverage and retail destinations Bassac Lane and Street 240. That experience deepened his appreciation of food as something that connects ingredients, producers, cooks and the people gathered around a table.
Today, Kampot pepper remains central to his Dorset-based business, with the collection extending into gourmet salts, spice blends and cooking accessories. Three products illustrate the range particularly well.
Created in collaboration with Rockfish founder Mitch Tonks, Rockfish Spice Blend combines black, red and white Kampot pepper with Nepalese Timut pepper. The pairing brings together warming spice and bright citrus character, with the website describing grapefruit, red berry and herbal notes. Intended for seafood, its suggested uses include fried prawns, calamari and grilled fish, alongside poultry and roasted vegetables. The blend received three Great Taste stars in 2026.
Black Kampot Pepper offers a different expression. Picked and dried early in the season, it is described as bold and aromatic, with hints of eucalyptus and mint. Suggested pairings include steak, lamb, risotto and buttery pasta, making it a versatile addition to everyday cooking. It earned two Great Taste stars in 2026.
Salted Fresh Kampot Pepper introduces texture as well as seasoning. Young green peppercorns are fermented with salt, producing juicy bursts of peppery flavour that require no grinding. Stony Groves suggests adding them to seafood linguine, salads or cheese boards, with more adventurous possibilities including a gin and tonic or vanilla ice cream. The product received one Great Taste star in 2024.
Behind the collection is a clear commitment to understanding where ingredients come from. “The story and provenance behind every ingredient we take onboard is imperative,” George told Taste London.
Experimentation also plays its part. Oak-Smoked Kampot Pepper emerged when George, already smoking salt, wondered what would happen if he tried pepper too. That willingness to follow a promising idea gives the business a personal character.
George credits four one-star Great Taste awards in 2021 with helping establish industry trust and opening doors to retail and trade customers. His journey shows how curiosity about a familiar kitchen staple can develop into a collection that encourages cooks to pay closer attention to seasoning.
EDITOR’S NOTE
George’s respect for provenance and willingness to experiment give Stony Groves an engaging identity. These three products demonstrate how pepper can contribute aroma, warmth and texture in different ways. We admire the thoughtful approach behind the collection: a founder drawing on travel, family cooking and curiosity to make exceptional ingredients more accessible to home cooks.
Interview with George Norbert-Munns’
