Gentleman’s Relish Discontinued by Maker but Survives at Simpson’s Restaurant
AB World Foods has ceased production of Gentleman’s Relish, a traditional British anchovy spread created in 1828, citing falling sales and dwindling retailer distribution that rendered the product commercially unviable. The discontinuation disappointed fans of classic British cuisine, including celebrity chef Nigella Lawson. However, the condiment remains available at Simpson’s in the Strand, a historic London restaurant recently reopened by restaurateur Jeremy King. Due to supply difficulties, King instructed his chefs to recreate the relish using a adapted Victorian recipe for patum peperium, which has become a popular menu item served on toast. Additionally, luxury grocer Fortnum & Mason continues to produce and sell its own premium version of the spread. While King expressed interest in selling his house-made version as a takeaway product, regulatory hurdles regarding health and safety packaging prevent this. The news highlights the tension between mass-market commercial viability and the preservation of niche culinary traditions, with high-end establishments stepping in to keep historic recipes alive despite the original manufacturer's exit from the market.
Wire timeline
Gentleman’s Relish Discontinued by Maker but Survives at Simpson’s Restaurant
AB World Foods has ceased production of Gentleman’s Relish, a traditional British anchovy spread created in 1828, citing falling sales and dwindling retailer distribution that rendered the product commercially unviable. The discontinuation disappointed fans of classic British cuisine, including celebrity chef Nigella Lawson. However, the condiment remains available at Simpson’s in the Strand, a historic London restaurant recently reopened by restaurateur Jeremy King. Due to supply difficulties, King instructed his chefs to recreate the relish using a adapted Victorian recipe for patum peperium, which has become a popular menu item served on toast. Additionally, luxury grocer Fortnum & Mason continues to produce and sell its own premium version of the spread. While King expressed interest in selling his house-made version as a takeaway product, regulatory hurdles regarding health and safety packaging prevent this. The news highlights the tension between mass-market commercial viability and the preservation of niche culinary traditions, with high-end establishments stepping in to keep historic recipes alive despite the original manufacturer's exit from the market.
The Guardian