The story of Lea & Perrins’ famous Worcestershire Sauce began in the early 1800s when two chemists, John Lea and William Perrins, created the first batch of this unique condiment. Today, it is widely embraced in Chinese cuisine as a popular choice for dipping, stir-frying, and marinating, thanks to its bold and distinctive flavour that complements a variety of dishes.

Staying true to tradition, the sauce ingredients are allowed to mature for 18 months before blending and bottling in Worcester, with only a select few knowing the exact recipe.

For a quick homemade dipping sauce or dressing, try combining equal parts of Lea & Perrins Worcestershire Sauce and Amoy Light Soy Sauce with a sprinkle of chopped coriander for a perfect finishing touch.