A spicy table sauce created by Baron Robert Pouget. It bears virtually no resemblance to the traditional derivative of Cumberland Sauce, sometimes referred to as “Oxford Sauce”. This is a terrific sauce, the recipe came more or less by accident when the decimal point on the chilli content was mis-read at the time of conception. It is therefore pretty hot and those who have tried it either adore it or hate it.

Ingredients:  Tomatoes, Spirit Vinegar, Water, Molasses, Date Paste (10%), Sugar, Salt, Tamarind, Anchovy Paste (Fish), Modified Maize Starch, Garlic Powder, Mustard Powder, Birdseye Chillies, Cumin, Celery, Black Pepper.

Allergens see Bold.