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It was the millennium and Baron Pouget wanted to mark it with a new product to complement his existing brands.

He decided to create a new table sauce which would be produced in the company’s kitchen in Stanley Road, Oxford

The recipe came more or less by accident whilst experimenting when the decimal point on the chilli content was misread at the time of conception. It goes without saying that it’s pretty hot but its complex flavour has developed a loyal following. From the Vaults and Garden in Oxford to the Babylon Beach Bar in Ibiza, you may be surprised where you will now find the Baron’s, Iconic Oxford Sauce.

Some of England’s top chefs have been using Oxford sauce as a cooking ingredient

Some of England’s top chefs are now using Oxford Sauce as a cooking ingredient. The sauce has a complex depth of flavour, deceptively sweet at first with the chilli heat hitting you as a surprising afterthought, due to its quality ingredients, which include Tamarind, Anchovies, Garlic and real Birds Eye Chillis (not chilli powder).

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IF YOU OWN A RESTAURANT OR SHOP? YOU TOO COULD BE FEATURING OUR SAUCE

The spicy table sauce created by Baron Robert Pouget, 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 has therefore, quite a kick, but only enough to enhance the complex flavours brought about by its diverse ingredients