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Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". [2] [3] Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. [4]
Lea & Perrins (L&P) is a United Kingdom-based subsidiary of Kraft Heinz, originating in Worcester, England where it continues to operate. It is the manufacturer of Lea & Perrins Worcestershire sauce, [1] [2] a condiment first invented and sold in 1837 by chemists John Wheeley Lea and William Henry Perrins from Broad Street, Worcester.
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The delicious and diversely used sauce first went on sale in 1837 after it was produced by two chemists, John Wheeley Lea and William Perrins, in the small community of Worcestershire.
Charles William Dyson Perrins FRAS [1] (25 May 1864 – 29 January 1958) was an English businessman, bibliophile, and philanthropist.He was born in Claines, near Worcester, the son of James Dyson Perrins, the owner of the Lea & Perrins Worcestershire sauce factory and the grandson of William Perrins, co-originator of the Lea & Perrins secret recipe.
By 1883, Gulden's product line included 30 mustard varieties and other products, including olives, capers, cottonseed oil, ketchup, and Worcestershire sauce. [4] That year, he expanded down the street into a six-story building. [8] Charles Gulden, Jr. took over the business in 1911 and began focusing exclusively on mustard. [4]
In 2007, the Aston factory was demolished, and production of HP and Daddies sauce brands was moved to the Netherlands. [1] [7] [8] Bottling of Lea & Perrins Worcestershire sauce was returned to Worcester, having been moved in 2005 to the Aston factory. During this time, the sauce continued to be manufactured but not bottled at the Midlands Road ...
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