From the nice place #1

Spicy Seasoning Sauce

Excite your flavours with Herefordshire’s own natural, 100% plant based artisan seasoning sauce. Carefully crafted, using quality ingredients . Bring depth and flavour to your favourite dishes.

I have crafted this sauce based on a 120 year old family recipe mindful of quality. From Woolhope’s loan pear tree to Berrington’s spring water. It has brought great colour to my friends’ and families cooking for over 12 years. And I feel it’s time to share.

The story behind the sauce...

From the hot place #2

Firey Seasoning Sauce

If you're looking for a little more heat why not try our natural, 100% plant based Herefireshire sauce. Carefully crafted using quality ingredients, bring depth, flavour and fire to your favourite dishes.

Based on the same 120 year old family recipe and using the same quality ingredients but with a sprinkling of Scotch Bonnet chillies, this sauce has been blended for those wanting a little extra heat without compromising on flavour.

Our favourite recepies...

Our Recipes

Here are a collection of recipes using our Herefordshire and Herefireshire sauces. All lovingly put together, tested and refined by ourselves, our friends and family.


Herefordshire Beef Fillet
  • Around1.5kg Herefordshire beef fillet (centre cut, not tail)
  • 1-2 tbsp olive oil
  • Seasoning, cracked black pepper and crushed sea salt
Red Wine & Herefordshire Sauce
  • 1-2 tbsp of sunflower oil
  • 5 or 6 medium sized shallots (washed and chopped with skins)
  • 2 sprigs of fresh thyme
  • 1 tbsp Herefordshire Sauce
  • 2 bay leaves
  • 5-10 pepper corns, crushed
  • ½ bottle of red wine
  • 400ml beef or chicken stock (homemade best, vegetable stock for vegetarian)

Whole Beef Fillet with Red Wine & Herefordshire Sauce

A little effort, but worth it. The sauce thickens naturally, is relatively thin, but incredible with beef. It can also give great depth to vegetarian dishes.


Prepare the Sauce. Heat frying pan. Add the sunflower oil. If you have beef trimmings (optional), fry until browned. Add the shallots (with the skins), thyme, bay leaves and crushed pepper corns. Cook on medium. When the shallots colour nicely, pour in the Herefordshire Sauce and stir for a few seconds (careful not to burn).

Next, pour in the wine, reduce until the liquid has almost gone (but be careful not to burn the pan). Then add the stock and simmer gently until thickened slightly (takes about half an hour). Now pass the ingredients through sieve and stand. Stir well before serving.

Cook the beef. Heat oven to around 200°C (gas mark 6). Pour the olive oil over the meat and rub in the black pepper and salt (to taste). Heat a frying pan over high heat until very hot and sear the fillet quickly, but well so that the meat is browned slightly on all sides. Transfer the fillet to a roasting tray and roast for about 20 minutes for rare, or 25 minutes for medium-rare. Remove and rest well - at least 10 minutes. Add the juices from the roasting tin to the sauce. Once rested, carve and serve immediately.


  • 1 courgette (sliced)
  • Large handful of mushrooms (sliced or whole if using smaller mushrooms)
  • 1 large red pepper (cut into rustic strips)
  • 3 or 4 cherry plum tomato (cut in half)
  • Half Red onion (roughly chopped)
  • Glug of olive oil
  • 1 tspn of garlic (crushed)
  • 6 slices of goat cheese
  • Good glug of Herefordshire or Herefireshire Sauce
  • 1 heaped tspn of Bouillon powder

Charlie’s Courgette & Goats Cheese Tray Bake

So my recipe is really basic. By baking, you can easily get a few extra days from those vegetables that you might otherwise through out. But still delicious.


Add the courgette, mushrooms, pepper tomatoes and onion to a baking tray. Pour over the olive oil, Bouillon powder, crushed garlic and Herefordshire Sauce. Mix well and place in a pre-heated oven at 170°C for 20 minutes. Remove from oven and place goat cheese on top of the vegetables. Place back in oven for further 15-20 mins at 170°C (gas mark 5).


Cheese Mix
  • 1 tsp butter
  • 100g grated vintage cheddar (or cheese of choice)
  • 1 tbsp milk
  • ½ tsp of mustard (or Colman’s mustard powder best)
  • 2 tsp Herefordshire or Herefordshire Sauce
The Sandwich
  • 3 slices of bread (any, but white sourdough or ciabatta good)
  • 1 or 2 large, ripe tomatoes sliced thin
  • Fresh basil

Welsh Rarebit with Tomato & Basil

Upgraded cheese on toast. This can be prepped, cooked and on the plate in around 15 minutes.


Make cheese mix. Melt butter in a pan, add cheese and stir over a low heat until melted. Separately, mix milk, mustard & Herefordshire Sauce. Season to taste. Pour mix into the cheese and heat. Stir continuously. Remove from heat when consistently mixed.

Prep the sandwich. Toast bread. Butter very lightly or a few even drips of olive oil. Assemble: tomatoes go first, basil second and then cheese mix last. More seasoning, up to you? Keep rarebit mix central as it will melt to the edges. Place on a baking sheet or tray, and brown either under a hot grill. Remove from grill and transfer to plate.


H’Sauce & Balsamic Syrup

(play with proportions to taste preference)

  • Around 80ml balsamic vinegar
  • 2-3 tsp Herefordshire or Herefireshire Sauce
  • Small knob of butter
Mango & Avocado Salsa
  • 1 ripe mango (diced)
  • 1 ripe avocado (diced)
  • ½ red onion (thinly sliced)
  • Small handful of fresh coriander
  • 1 lime (zest & juice)
  • Sea salt & fresh black pepper

Hot Smoked Fish with Herefordshire Sauce & Balsamic Glaze

Herefordshire balsamic vinegar glaze gives a warm sweet accompaniment to smoked fish or grilled halloumi. It also refrigerates well.


Herefordshire Sauce & Balsamic Syrup. Put Herefordshire Sauce and balsamic vinegar into a saucepan & bring to boil. Reduce heat immediately and gently simmer until liquid is reduced by half (takes about 5-10 minutes, careful not to burn). Now add butter. Stir. Turn heat off. Allow to cool & serve. When preparing, open a window - the aroma is quite sharp.

Avocado & Mango Salsa. Add the diced mango, diced avocado and sliced red onion together. Mix in the lime zest & juice, chopped or torn coriander. Season to taste.


  • Free range chicken thighs, breast or drumsticks
  • Plain flour
  • Free range egg
  • Generous splash of Herefiresire Sauce
  • Part smashed cornflakes
  • Good pinch of chilli flakes, sea salt and black pepper to taste

Big-T’s Cornflake baked Chicken

Big-T says: In my opinion, this is far nicer than a KFC! It's healthier as baked not deep fried, it's certainly got more flavour and it's made with happy Chickens.


Prepare the chicken. Cover the chicken in flour. Mix the egg and Herefireshire sauce in a bowl and dunk the chicken. In a separate bowl, part smash the cornflakes and mix with the chilli flakes and seasoning. Role the egg dunked chicken into the cornflake mise so that the chicken is completely covered. Bake on medium to high heat until crisp and thoroughly cooked.

Goes well with… Pairs really nicely with a homemade slaw and some homemade sweet potato wedges (tossed in rosemary, ancho chilli flakes and olive oil)


  • 2-3 handfuls of cherry plum tomatoes (or substitute)
  • 2-3 cloves garlic (roughly chopped)
  • Good handful of fresh basil
  • Sprinkle of oregano
  • 2 sticks of celery (chopped small)
  • Splash of olive oil
  • 2x tbsp Herefordshire or Herefireshire Sauce
  • Season to taste

Nick’s Bolognaise Base

Easy one to start. Rich natural flavour, great with Bolognaise and pasta dishes.


Mix all ingredients together and roast on medium heat until tomatoes soften and start to brown. Typically takes around thirty minutes, but check as oven type will vary cooking time. Add to the rest of your Bolognese or pasta dish as a more flavoursome alternative to tinned tomatoes.


  • 1 tbsp sunflower oil
  • 1 tbsp Herefordshire or Herefireshire Sauce
  • Half a medium onion (skin removed and sliced thinly)
  • Half savoy cabbage thinly (sliced thinly)
  • Optional 3 rashers of streaky smoked bacon (chopped)

Em’s Savoy Cabbage with Onion and (optional) bacon

Em says: beautiful compliment to a hearty winter dish and takes about ten minutes to prepare.


Heat a large frying pan. Add sunflower oil, onions and (optional) bacon on medium heat until nicely coloured. Add the Herefordshire or Herefireshire Sauce, stir well for a few seconds. Add cabbage and then a splash of water (careful it doesn’t spit). Stir and cook for a further five minutes (or cook to taste). Season and serve.

Our Story

This is a recipe, that, in 120 years, has travelled from England to New Zealand, and back again. From verbal accounts and diary extracts, we have determined the history of this precious sauce.

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Legges of Bromyard

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