Temi Olugbenga (Sh 13-15), co-founder of Sylt, is redefining the pickling process. Launched in 2021 with his friend and former colleague Ash Ringhus, Sylt offers ready-made pickling liquids that eliminate the hassle of traditional pickling while inspiring culinary creativity. With a background as Commercial Director at the Ladder Group and a passion for mentorship, music, and F1, Temi brings a unique blend of commercial acumen and creativity to the table. We spoke to him about his journey, Sylt’s mission, and his memories of Rugby School.

Founding Sylt

How did the idea for Sylt come to life, and what inspired you to pursue it?

Sylt started with a simple realisation: pickling is an incredible way to preserve and enhance food, but it’s often seen as intimidating, time-consuming, or just plain old-fashioned. Ash (my co-founder) and I both fell in love with pickling, but we saw how many people hesitated or just refused to try it at home. We wanted to change that. The idea was to create a product that made pickling as easy and enjoyable as possible, while also giving people the freedom to experiment with flavours & eliminate some food waste at the same time.
 

What was the biggest challenge in transforming the initial concept into a business?

The biggest challenge was education. Because our product was something completely new—flavoured, ready-to-use pickling liquids—people didn’t immediately understand how to use them. We had to put a lot of effort into storytelling, showing people how easy it was, and making pickling exciting.
 

Sylt’s Mission and Vision

How do you balance the three pillars—educating, enticing, and experimenting—in your approach?

We bring these three elements together in everything we do:

Educating: We run pickling workshops, share recipes, and create content that demystifies the process.

Enticing: We focus on bold, award-winning flavors that get people excited about pickling. Our branding and storytelling are designed to make pickling feel fresh and modern.

Experimenting: We’re constantly playing with new ideas, whether it’s developing new pickling liquids, finding unexpected ways to use our products, or even hosting pickle-drinking competitions (I wouldn’t recommend drinking 2 pints of spicy pickling liquid)

How close do you think you are to achieving the vision of "a world full of pickle enthusiasts"?

We’re getting there! We’ve already seen a shift—pickling is no longer just something your grandparents do. There’s a growing interest in pickled flavours, and social media trends are helping drive that curiosity. We’re now stocked in 70+ retailers, including Selfridges, and we’ve expanded our distribution partnerships, with interest from major supermarket chains. The fact that we’re seeing more people engage with pickling through our products, workshops, and community is a big sign that we’re on the right track.
 

The Pickling Process

What sets Sylt’s pickling liquids apart from other options available to home cooks?

Three things: convenience, flavour, and sustainability. Traditional pickling requires boiling vinegar, measuring spices, and waiting weeks for results. With Sylt, you just chop your produce, pour our liquid, and you're done. We also offer unique flavours you won’t find anywhere else—our award-winning Scotch Bonnet & Lemon or Juniper & Sage, for example. Plus, because you can pickle whatever’s in your fridge, we’re helping people cut down on food waste.
 

Do you have a favourite pickling experiment or recipe you’ve created using Sylt?

One of my favorites is our pickled crumble—it sounds weird, but trust me, it’s amazing. We also experimented with using our Dill & Mustard pickling liquid to make an aioli, and that was a game-changer. Pickling isn’t just about cucumbers—there’s so much to explore.
 

Sustainability and Health

How do you see pickling contributing to reducing food waste and promoting healthier eating?

Food waste is a massive issue, and pickling is one of the simplest ways to tackle it. Instead of throwing away slightly overripe or excess produce, people can pickle it and extend its life by months. It also encourages people to eat more vegetables in creative ways. On the health side, our pickling liquids are free from artificial preservatives and ultra-processed ingredients, so they’re a natural and gut-friendly way to add flavour to your meals.
 

What role does sustainability play in Sylt’s operations and future plans?

Sustainability is at the heart of what we do. We’re working on a zero-waste product line that repurposes the herbs and spices left over from our pickling liquid production. We also source ingredients responsibly and are actively looking for ways to make our packaging more eco-friendly. As we grow, we’re exploring local production in international markets to reduce supply chain emissions.
 

Reflections on Rugby School

How did your time at Rugby School prepare you for your entrepreneurial journey?

Rugby taught me a lot about resilience and the importance of thinking outside the box. Starting a business is a rollercoaster—there are highs, but there are also plenty of challenges. Rugby instilled in me the confidence to take risks and push forward, even when things don’t go as planned.

Are there any particular lessons, values, or mentors from Rugby that have influenced your approach to business or life?

One of the biggest lessons I took from Rugby, more specifically from Mr Derham, is the value of collaboration. Sylt wouldn’t be where it is today without our team and the network we’ve built. The ability to bring people together, learn from others, and create something greater than the sum of its parts has been a huge part of our journey.
 

If you could give one piece of advice to Rugbeians considering starting their own business, what would it be?

Start before you’re ready. It’s easy to overthink things and wait for the perfect moment, but that moment never comes. The best way to learn is by doing—get your idea out there, test it, and adapt as you go.
 

Looking Ahead

What’s next for Sylt? Are there any exciting developments or projects on the horizon?

We have some really exciting plans! Our main focus is scaling up retail, and we’re working towards securing a nationwide listing. We’re also launching a new seasoning vinegar line and a range of wonky pickles made from imperfect vegetables to further reduce food waste. We want to continue building our community through workshops, events, and digital content. Longer-term, we’re looking at international expansion, starting with mainland Europe, and eventually breaking into the U.S. market. It’s a big ambition, but we believe Sylt has the potential to become the world’s most recognisable pickling brand.

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