To make the best tasting and the cleanest sauces, you can’t add the usual raft of emulsifiers and stabilisers to glue it all together. You have to make them as a chef would; bottom up. To deliver the freshest tastes we use top quality ingredients and don’t overcook them.

We have flexible processes, flexible equipment, flexible people and most importantly a flexible mindset and approach which allows us to design our business and products in this way.

Take our Hollandaise sauce - there's no compromise even though it makes a lot of washing up! We reduce our shallots in white wine vinegar with fresh lemon juice. Meanwhile we prepare the main body of the sauce in another vessel, then cool it so the egg can be added without curdling. The butter (melted in yet another pot) is added, ensuring both are the same temperature to prevent any splitting. This makes a wonderfully smooth sauce with a gorgeous hint of lemon.