Orriss & Son launch small batch sauces

With a rise in demand for food to eat at home set to increase the UK condiment and table sauce market by 5% in 2020, according to Mintel, small batch sauce maker Orriss & Son has introduced a range of three fermented chilli condiments.

Orriss & Son said the sauces are punchy, fermented chilli, ambient condiments, which offer different levels of heat and flavour profile to satisfy the increasing consumer interest in both world cuisine and hot, spicy sauces and dressings.

Orriss & Son founder David Underwood, the ex co-owner of  gourmet American-style burger restaurant Steak & Honour, said: “Having worked in restaurants from London to Australia, I’ve always been fascinated by the ability of flavours within cuisine to transcend a country’s culture. I’m a huge fan of spice – especially chillies, as they can bring so many different layers of flavour profile and levels of intensity to a dish – and I’ve long been passionate about creating well-rounded, balanced flavours in my home cooking. That’s why I’ve created this range of small batch sauces to do just that. No fuss, no chopping; everything in each sauce blend is already perfectly balanced and ready for use.”​

Image supplied by Orriss & Son​