The story of Lea & Perrins famous Worcestershire Sauce began in the early 1800’s when two chemists, John Lea and William Perrins, created the first batch of the sauce.

Today Lea & Perrins Sauce is widely used in Chinese cuisine as a favoured dipping sauce, stir-fry sauce and marinade.

A well established brand within the Chinese restaurant and takeaway market with a ‘strong’ unique flavour – ideal for seasoning meats and creating authentic sauces.

Used together with HP Sauce to create well known dishes on many Chinese restaurant and takeaway menus.

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Did you Know?

To this day, the ingredients are allowed to ‘mature’ for 18 months before being blended and bottled in Worcester.

Only a lucky few know the exact recipe.

Serving Suggestion

Fancy making your own dipping sauce or dressing?

Mix equal amounts of Lea & Perrins Worcestershire sauce and Amoy Light Soy Sauce with some chopped coriander for the perfect dip or dressing.

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