Henderson’s Northern Relish: Sheffield’s Best-Kept Secret

I first found out about Henderson's Relish by chance in a branch of Morrison's Supermarket, which is a Northern-based food retailer. I tried it and was quickly converted to be a lover of Henderson's Relish.

For over a century, Henderson’s Relish has been a staple in Sheffield kitchens, a fiercely loved local treasure that has remained unchanged in recipe and unrivalled in loyalty. 

Unlike Worcestershire sauce, which it is often (incorrectly) compared to, Henderson’s Northern Relish (more commonly just called Henderson’s or Hendo’s) is a unique, 100% vegetarian and vegan-friendly condiment that packs a deliciously rich umami punch into every drop.

But how did this South Yorkshire favourite become such an iconic part of Northern cuisine? Let’s take a look into the history, flavour, and cult following of Henderson’s Relish.

A Brief History of Henderson’s Relish

The story of Henderson’s began back in 1885, when Henry Henderson started producing his special spiced sauce in Sheffield. 

The company remained family-owned for generations, with production continuing in the city ever since. While other sauce brands grew through mass production and nationwide advertising, Henderson’s remained a local secret, known and loved only by those in South Yorkshire.

For decades, it was only available regionally, making it a prized item for expats longing for a taste of home. The recipe has never changed, and despite national recognition in recent years, the brand remains proudly Sheffield through and through.

What Makes Henderson’s Relish Unique?

At first glance, Henderson’s might look like Worcestershire sauce. It's dark, liquid, and rich with savoury spices. However, the key differences set it apart:

No anchovies – Unlike Worcestershire sauce, Henderson’s is completely vegetarian and vegan, making it suitable for everyone. 

A different flavour profile – It’s tangier, somewhat sweeter, and lacks the "fishy" depth of Worcestershire sauce, making it more versatile.

But it's more than just a condiment – Hendo’s is not just for splashing on food; it’s used in cooking, added to stews, soups, gravies, and even Bloody Marys for a stunning Sheffield twist.

Henderson’s Relish has a thin but powerful consistency, meaning a little goes a long way. It enhances everything from pies and casseroles to cheese on toast, and for many in Yorkshire, it’s the only sauce that matters.

The Cult Following of Henderson’s

Over the years, Henderson’s Relish has gained a cult-like status, particularly in Sheffield, where it’s as much a part of the city’s identity as the steel industry or Sheffield Wednesday and Sheffield United football clubs.

Celebrity Endorsements – Famous Sheffielders, including Sean Bean, Arctic Monkeys, and Michael Palin, have proudly championed Henderson’s as part of their rich, Yorkshire heritage.

Public Artwork & Branding – Sheffield has multiple murals and public artworks dedicated to Hendo’s, with the classic orange label becoming an iconic symbol.

Limited Edition Releases – Henderson’s has released special edition bottles to commemorate everything from local events to Sheffield’s football derbies.

The sauce’s exclusivity and local pride make it a badge of honour for Yorkshire folk. For Sheffielders, it’s more than just a sauce. It's truly a statement of identity.

How to Use Henderson’s Relish

Never tried Henderson’s? Here are a few classic ways to use it:

On Meat & Veggie Dishes – Add a generous splash to pies, stews, casseroles, and roasted vegetables for extra depth. I also add it to salads, too as it makes a nifty but very different type of dressing.

With Cheese on Toast – A few drops over melted cheese on toast elevate the flavour instantly.

In Soups & Gravy – Stir into homemade soups or homemade gravy for a rich, savoury kick.

On Fish & Chips – Many people in Sheffield prefer it over vinegar! (I go for both!)

In a Bloody Mary – Swap out Worcestershire sauce for Hendo’s to make a unique Sheffield-style Bloody Mary.

Where to Find Henderson’s Relish

While Henderson’s was once a Yorkshire-only secret, it’s now available in supermarkets across the UK, as well as online. If you ever visit Sheffield, though, make sure to pick up a bottle from a local shop. It just tastes better when it’s from the source of the sauce!

Henderson’s Relish is more than just a condiment; it’s a piece of Sheffield’s soul. Its distinct flavour, rich history, and deep-rooted local pride make it one of Britain’s greatest regional food treasures. Whether you’re a lifelong fan or trying it for the first time, one thing is certain: once you start using Hendo’s, there’s no going back.

What do people say about it? Musician Matt Helders of Sheffield's Arctic Monkeys said: "It's like Worcestershire Sauce but one million times better!"

And now you can enjoy HENDO’S which is a punchy and spicy, soya and potato popped snack. Which contains less and salt than crisps.

Have you ever tried Henderson’s Relish? Let us know your favourite way to use it!

The History of Small-Batch Locally Produced Steak and Chop Sauces. Including Wrekin Relish from Shropshire

A modern interpretation of what Wrekin Relish might have looked like

Some years ago when I was undertaking research in 19th century newspapers I found mention of a steak and chop source called Wrekin Relish.

I have decided to use what I learned about Wrekin Relish to write a longer piece about not only Wrekin Relish but the once common, but now almost forgotten, history of locally or regionally produced steak and chop sauces and relishes.

Steak and chop sauces have long been an essential part of British culinary tradition, enhancing the rich flavours of grilled and roasted meats. 

While mass-produced sauces like Worcestershire Sauce and HP Sauce have dominated shelves for over a century, the history of small-batch, locally produced steak and chop sauces is equally fascinating. 

These regional specialities, often crafted by small-scale producers using unique local ingredients, have played a significant role in shaping British cuisine.

The Rise of Local Steak and Chop Sauces

In the 19th and early 20th centuries, Britain saw a flourishing of local food production, with butchers, brewers, and small-scale manufacturers creating their own signature condiments. These sauces were designed to complement the hearty cuts of meat that formed the backbone of many meals. Unlike mass-market brands, these small-batch sauces were often handcrafted, relying on secret recipes passed down through generations.

Some of these sauces gained a cult following within their regions, with demand extending to local inns, chophouses, and butcher shops. While the precise recipes were closely guarded, many of these sauces shared common elements such as malt vinegar, mustard, molasses, tamarind, and a blend of warming spices. Each producer added their own twist, incorporating locally available ingredients to make their sauces stand out.

Wrekin Relish – A Shropshire Speciality

One such example of a beloved small-batch sauce was Wrekin Relish, a steak and chop sauce produced in Shropshire in the late 19th and early 20th centuries. Named after the iconic Wrekin Hill, a well-known local landmark, Wrekin Relish was reputed for its deep, tangy, and slightly spiced profile that paired perfectly with grilled meats.

Wrekin Relish was originally crafted by a family-run enterprise in Wellington, Shropshire, a market town with a strong tradition of artisanal food production. Though its exact ingredients remain a mystery, contemporary accounts suggest that it combined vinegar, dark sugars, allspice, and fruit-based elements, giving it a balance of sweet, savoury, and piquant flavours. This made it particularly popular among local chophouses and steak restaurants, where it became a signature accompaniment.

The Decline and Resurgence of Small-Batch Sauces

The advent of industrial food production in the mid-20th century saw the decline of many small-batch steak and chop sauces. Large manufacturers, with their extensive distribution networks and marketing power, gradually replaced local favourites with widely available branded sauces. Many traditional recipes were lost, and family-run sauce-making businesses either closed or shifted to other trades.

However, in recent years, there has been a growing movement towards artisanal and locally crafted foods, including a revival of historic sauces. Food historians and independent producers have sought to recreate lost recipes, bringing back the bold, unique flavours that once defined British regional cuisine. Inspired by past classics like Wrekin Relish, modern small-batch producers are experimenting with traditional methods and locally sourced ingredients, appealing to consumers looking for authenticity and heritage in their food choices.

Conclusion

The history of small-batch, locally produced steak and chop sauces is a testament to Britain’s rich culinary heritage. Wrekin Relish and its counterparts provided depth and character to dishes, reflecting the unique tastes of the regions where they were made. 

Though many of these sauces disappeared over time, the resurgence of interest in artisanal food production offers hope that traditional recipes might once again find a place on our tables. Whether through rediscovery or reinvention, these historic sauces continue to inspire the modern food movement, celebrating the legacy of Britain’s small-scale culinary artisans.

Later on we will be publishing a piece on a famous local relish that has not only survived but thrived. Henderson's Northern Relish.  

Tracklements NEW vegan and gluten free Special Edition Chimichurri Chilli Relish

The latest addition to the Tracklements range of artisan condiments is the NEW Special Edition Chimichurri Chilli  Relish. 

A popular, green sauce originating in Argentina and Uruguay, this is a veritable flavour fiesta of coriander, oregano, parsley, garlic and lemon juice. 

And as if that’s not enough, Bird’s Eye Chillies are introduced to get the party started on pretty much everything this cheeky relish touches. 

Traditionalists may say it should be reserved for complementing the richness of churrasco, grilled or barbecued meat, but, in the opinion of those whjo are in the know, it deserves a seat at any table. 

All at once aromatic, herby, citrusy, tart and garlicky with a delicious chilli kick, this versatile relish makes a wonderful and superb addition to a wide variety of dishes, plus it makes an absolutely excellent cooking ingredient and table condiment, too! When does its  goodness end? 

It doesn’t.

Chimichurri Chilli Relish gives an herbaceous kick both spooned on to a BBQ steak or drizzled over chicken, fish and mixed veg (oven or fire prepped). It’s an exciting dipper for a double-fried chunky chip, ideal for loading into a grilled halloumi wrap, and satisfies all lovers of a Sunday roast leftovers sandwich. It also makes an  elaborate foil for ceviche and adds a burst of fresh zesty flavour to sliced tomatoes or liberally spread (don’t be  shy!) on warm bruschetta. 

It won’t be around for long, so get it while it’s hot! 

Back in 1970, William Tullberg made the first British wholegrain mustard. 50 years on William’s son, Guy, carries  on his legacy. However, that one mustard has matured into eight varieties and over 40 delicious award-winning chutneys, relishes and sauces.  

A store cupboard hero for both celebrity chefs and home cooks, the range is still handmade in the green heart of  Wiltshire, abiding to traditional recipes, with an underpinning principle to buy only the best quality ingredients which they only source locally wherever possible to ensure the products taste as good as, if not better than, homemade. 

B Corp accredited Tracklements believe in business as a force for good, protecting the environment as they go.  They’re committed to make the most planet-friendly condiments you can buy minimising their environmental  footprint through using recyclable packaging, their own water treatment facility, and over 10,000 square feet of  solar panels, supplemented by 100% renewable electricity generated by wind and/or hydro assets. And they don’t shy away from wonky veg either! 

Tracklements Special Edition Chimichurri Chilli Relish RRP £4.10 for 170g, is available from fine food delis and  farm shops nationwide and online at www.tracklements.co.uk.  

Culinary Celebration Of Queen's Diamond Jubilee

Lyth Valley damsons and English Rose Liqueur have been creatively combined to produce a unique and very regal flavour, encapsulating a very British taste experience. Whilst the damsons; peculiar only to the Lake District embrace Cumbria's unique heritage, the Rose Liqueur embodies the symbolism of the nation as a whole in this delicious commemorative condiment.

Hawkshead Relish based in the Lake District is recognised with over 40 Great Taste Awards for their handmade creations as well as a host of other accolades. Their commitment to regional provenance ensures all the ingredients are sourced locally and cooked in traditional open pans without any artificial components.

"2012 is a very historical year for Great Britain", exclaims Mark Whitehead the Managing Director. "We felt that we (as a speciality producer) wanted to create something which was very much part of the spirit of Jubilee celebrations as well as part of us and Cumbria, what better way for us to do that than conjure a commemorative condiment".

The Limited Edition preserve is on sale in specialist independents throughout the UK and the Hawkshead Relish website throughout 2012.

Kate Nicholson (Sales Manager) adds "We have received a huge amount of interest in the Jubilee Jam from overseas. It seems the world wants to join in on UK's celebrations as well as enjoying the latest Hawkshead Relish conception!"

RRP £2.60

For more information visit: www.hawksheadrelish.com contact: info@hawksheadrelish.com or telephone 015394 36614.

From Recipe To Retail - Unique New Club Helps Food Business Start Ups Build Brands Without Busting The Budget

Launching in March 2012, the Relish food & drink marketing club has a unique approach to helping producers to take their ideas to the next level.

Having spent many years working in brands, product development and sales throughout the food industry, Relish founders Jo Densley & Claire Hooper decided there must be a way to share that expertise with smaller foodies.

"The hefty price tag involved with hiring a consultant is simply out of reach for most start ups, particularly in these economic times," says Claire.

She went on to say: "We wanted to find a way to make the marketing & business advice needed to get a new food business off the ground - or indeed to take a fledgling brand to the next level - as accessible as possible for smaller business owners."

And so the Relish recipe was created.

Jo explains how the club works: "The Relish club will be dishing up all the tricks of the trade - from how to come up with new recipes that sell, to what makes a brand stand out, to insider info on what really makes retailers want to stock new brands. With short video guides, bite size tasks that can be done in minutes, templates to be tailored to each fledgling food brand and interviews with some amazing foodie folk who are already winning at this, we will be helping our foodie members drive their own businesses forwards, at their pace and to their own budget."

To find out more about Relish, email hello@relish-marketing.co.uk or go to www.relish-marketing.co.uk, where you can download the FREE Relish Recipe to Retail Tips Guide.