What is gentlemens relish

I have enjoyed Patum Peperium for over 70 years now! I have just had a new pot delivered to me by a friend who travelled to the UK! Need any info available.

Ray franklin Chairman Elsenham village History society email raycf tiscali. All i know is on my post and comments thread. I remember a boss at the time had a white Volvo , the type the Saint drove.

W used to marvel at it. Mum has dementia now 82yrs old but she still speaks of the alleged poltergeist they knew of because crates would be moved overnight. Warm the butter over very low heat with the ground spices and bay leaf, if used for a little while to extract some of the spice oils. Then add the drained anchovies and stir continuously, still over low heat. Optional step: strain through a china cap. This is similar to one version of an Italian concoction called Bagna Cauda, except that the Italians also add lots of garlic, and they serve it hot as a dunk for bread.

Thanks for adding this alternative method. Does anybody know where it is currently produced? Thank you. Hi Tabias. I can cofirm that the gentlemans relish is now produced in Poland. I spet six weeks there training the staff and new management how to produce the fine product. Hi Barry. This is incredible news. Thanks for replying. Can I contact you for some details? Seems quite a fascinating setting: a traditiinal product and trademark moved to another country and the new staff being introduced to the details and secrets… have a nice day and would be nice to have a chat with you some time soon.

Cheers, tobias. I shall keep an eye out for more on this for a future post…. It seems a bit of a job to get through to someone in charge in Poland.

I would really like to hear your side of that story. You can mail me at tobmuller gmail. Bloody hell. Just surfing the net for nothing in particular and got to this page. Ive now had to go to Sainsburys The only place I can find it and bought three tubs.

Now sat here with my hot toast and relish enjoying the comments. I do miss the porcelain tubs though. Does anyone know at what point they produced the Patum Peperium in larger ceramic pots decorated with the William Nicholson design of Alfred Mynn from the Beggarstaff Brothers calendar? Pingback: 4. Greetings from across the pond.

GREAT blog!. Now is that the herring fish paste still a thing in the UK, and if so what brand or other name would it be called, or did Patum Peperium become the Savory replacement? This seems the blog I would ask that question to I was all psyched to try the Patum regardless, though still would like to know about any herring savory paste. I know of their sauces, do they still make Anchovy paste? I may test your recipe to get an idea of what Anchovy Paste may be like.

I do like the idea of salty, umami-rich anchovies, so these item seem so tempting, yet unavailable in the U. Hello there! Thanks for getting in contact. Patum peperium might not be as good as it was, but it is still very good indeed and I would still recommend it for sure. If you need a recipe let me know. Thank you for responding. So kind. For me, I would ask you share one with kippers, which I can easily buy.

I have found no source for bloaters. I do recommend buying a copy. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account.

Notify me of new comments via email. Notify me of new posts via email. This site uses Akismet to reduce spam. Learn how your comment data is processed. Email Address:.

Go on then British Food: A History. Skip to content. Share this: Tweet. Like this: Like Loading Good on Bath Olivers which are also hard to get here Like Liked by 1 person. Barry wilkinson. Donot forget the Bay Leaves Like Liked by 1 person. That is nuts. Cheers Barry! Thank you so much for your insights into this enigmatic foodstuff! Kind regards David Like Like.

Well I doubt I am a threat somehow! Barry Wilkinson. I have been asked a few times to go over there, but as i am retired……no thank you Like Liked by 1 person. Joan E. Cheers Joan! I am going to be hunting out more savouries and testing them out on you all soon! Mme Cyn. Bloody autocorrect. How can you write about English food while wearing a baseball cap and t-shirt?

Matt Fawkner. Thomas Torp. Cheers, Neil Like Like. Hello there — no salt is required as the tinned anchovies have plenty in them already! Hi Fritz. Yes, the freshly-ground spices are the key Like Like. Thanks for the post and let me know how you get on… Like Like.

You can always taste the mixture and add more… Like Like. Fritz Brohn. Good Heavens! He never played for the New England Patriots? Pour into a container and cover, then place in the fridge to set — it will keep well for up to 2 weeks. To serve, toast the bread then spread a thin layer of the relish on each slice, allowing the butter to melt.

Cut each slice in half and arrange on a plate. Tear open the burrata and sit them alongside, then dress with olive oil, salt and pepper. Finish with a sprinkling of parsley.

Sign up to our newsletter now. You may also like. Gooseberry sauce. Caramelised pink onion relish. Saint Agur: blue gold from Auvergne. Yes we can: the canned fish renaissance. Bear in mind it has additional spices in it so, if you are new to it, use it judiciously to begin with.

Add a little at a time, and taste as you go. Melt a knob of butter in a small saucepan. Cook until the egg mixture becomes creamy and starts to solidify. Pour over the pieces of toast, and top with g two small tins anchovies arranged in a criss-cross pattern.

This dish was originally served in Scotland as a savoury at the end of a meal. Patum Peperium was originally invented in by John Osborn, an expatriate living in Paris. He launched it at two Paris Food Shows, and at the second it won a citation favourable — praise indeed for an Englishman coming from the French.