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Lea and Perrins Worcestershire Sauce
Worcestershire sauce is a widely used fermented liquid
condiment first made at 68 Broad Street, Worcester by Messers Lea & Perrins
at some point in the 1830s. It was made commercially in 1837, and remains the
only Worcestershire Sauce still to be made in the UK.
In 1930 the business was sold to HP Foods and was subsequently acquired by the
H.J. Heinz Company when they acquired that business from Groupe Danone in 2005.
The product is made and bottled in the Midlands Road factory in Worcester,
which has been the home of Lea & Perrins since 16th October 1897.
The H. J. Heinz Company, who now manufactures "Lea & Perrins
Worcestershire Sauce", lists the following ingredients on the label: malt
vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies,
tamarind extract, onions, garlic, spices (including cloves), and flavouring. It
is a flavouring used in many dishes, both cooked and uncooked, and particularly
with beef. It is an important ingredient in myriad dishes and drinks, such as
the Bloody Mary. Lea & Perrins supplies it in concentrate form to be
bottled abroad.
Though a fermented fish sauce called garum was a staple of Greco-Roman cuisine
and of the Mediterranean economy of the Roman Empire, "Worcestershire
sauce" is one of the many legacies of British contact with India. While
some sources trace comparable fermented anchovy sauces in Europe to the 17th
century, this one became popular in the 1840s.
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