Sylt's Founders
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Ash Ringhus
After being a staunch opponent of anything vinegar preserved for years, Ash finally saw the light after being force fed gherkins by his now-fiancée. Having developed a mild addiction to the stuff, he concieved the idea of making pickling liquid in desperation of not having any available for his fish tacos.
Ash's professional background is in media, having worked several years for as the first, and presumably last ever foreign correspondent for his local Norwegian newspaper. In his spare time he enjoys cooking unnecessary long and slow meals, the odd game of football, trout fishing and woodworking.
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Temi Olugbenga
After first being presented with the idea for Sylt in his back garden one late autumn evening in 2020, Temi was sold. Since then, he has not looked back, developing both a keen sense of what makes a good pickle, and more importantly – how you make a good pickle. He is also the resident baker, with more than one pickled crumble in his locker.
Temi is the hub of commercial know-how at Sylt, with his previous role being Commercial Director at the Ladder Group. In his personal life, Temi is a mentor and trustee of Springboard’s National Anti Racism Steering Committee. Temi is also an avid music maker and self professed F1 geek.
