Every box from The Sauce Club features sauces and other products made by independent UK and Irish makers - real people, passionate about flavour.
On this page, you’ll find the stories behind the makers we work with: how they started, what makes their products special, and why we’re proud to share their products with you.
COVENTRY | ENGLAND
Auntie’s Sauces was born from the legacy of Mrs Pannum, who ran a celebrated chain of Indian restaurants across the UK. Now led by her granddaughter Shireen and her husband Gregory, the family continues to share Auntie’s bold, comforting flavours with a new generation.
Christian, better known as Meat the Chef, has built a loyal following across Sussex, Kent, and Surrey with his stealthy matte black food truck. Famous for his Korean fried chicken sandwiches and bold sauces, he now bottles those same flavours for you to enjoy at home.
LONDON | ENGLAND
Payst sauces are made by the team at Farang, a Michelin Bib Gourmand restaurant in North London led by head chef Sebby Holmes. They’ve built a reputation for bold, modern Thai food blending seasonal Thai and British ingredients. Payst brings those vibrant flavours from Farang’s kitchen to yours.
KENT | ENGLAND
Husband-and-wife team Ruby and Steve, proud first-generation British Asians, launched Curry Smugglers to bring bold Desi street food flavours to modern snacking. Packaged in recyclable beer cans, their snacks mix heritage with a fresh, playful twist.
Chef Philmore Harrison earned the title “Saucier Extraordinaire” during a 21-year culinary career on cruise ships. Today, he crafts high-quality, flavour-packed sauces inspired by his Caribbean roots.
Drizzle was founded by Carl (pictured) and his longtime friend Fraser. Carl handles the flavour, Fraser handles the creative. After over a decade perfecting their flagship sauce, Spice 'n' Nicey, they’re finally bringing the sweet heat to the masses.
Chimac started after founders Sofie and Garret took a trip to Seoul in 2016 which sparked an obsession with Korean fried chicken. Now, they run a buzzing restaurant in Dublin and bottle their bold, Korean-inspired sauces for home use.
Founded in 2012, Field Blends makes small-batch seasonings designed for the campfire and the kitchen. The team - a doctor, a photographer, and an architect (Ryan, Sam, and Connor) - share a love of cooking outdoors and treating good ingredients with the respect they deserve.
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