So, enough about brown sauce already! For more information on our menus which include beer battered fish and chips, delicious flame grilled meats and speciality coffees, teas, cakes and pastries, get in touch now to discuss your event!
When you read headlines along the lines of ‘Brown sauce sales falling’ you might not bat an eye lid, unless you are of course like us; absolute foodies and Derbyshire caterers who produce some of the best fish and chips in the area. According to The Guardian, brown sauce sales are down by 19 per cent. It’s certainly a firm favourite we offer to our customers from our Derbyshire Fish n Chip van. But it’s not the brown sauce that attracts the punters in our case, it’s our beer-batter recipe, our ultra-clean oil and our home-made tartar sauce that really draw them in!
Our beer battered fish n chips boast a batter made using Marston’s Pedigree, the nation’s favourite ale. With a splash of sparkling mineral water for increased lightness and fried in oil filtered cleaned using our Vito oil filter, you won’t taste a lighter, cleaner, tastier beer-batter we believe. And you can of course enjoy your chips with a splash of brown sauce.
Created in the 1800’s, brown sauce is the product of the British Empire, combining ingredients from far and wide that include; dates, molasses, tamarind, cloves and cayenne pepper. To be more precise, it was invented quite close to home by Nottingham grocer and soon became the sauce of choice for Victorian and Edwardian gentlemen. Because of Harold Wilson’s exaggerated love for the stuff, it even became know as Harold’s gravy and it retained it’s popularity, despite the influx of ketchup from America throughout the 50’s and 60’s. So why the downturn in popularity? According to Mintel, the most common reason is that typical meals nowadays simply don’t require table sauces and 40 per cent of regular table sauce users now express a preference for hotter sauces, such as Reggae Reggae Sauce.