In 1989, it all started with our recipe sauces. We discovered them in Wales. Not an obvious start point for a company professing authenticity and provenance. Our inspiration was from a wonderfully charismatic Texan chef called Marshall Young.

Too many bottled sauces that pass themselves off as authentic are really just thickened water with some tomato puree and chilli powder. Our sauces have a depth of flavour. Not to be confused with spicy hot, it is the blending of the herbs and spices in the seasonings that make the difference.

And now all our sauces have separate seasoning to the sauce. An idea inspired by a trip to New Orleans cooking with Chef Paul Prudhomme. By seasoning the meat or fish first before adding the sauce, you will deliver a depth of flavour that is unique.