Harrisons Sauces

Harrisons Sauces Get the finest range of delectable sauces from the at Harrisons Sauces.

Whether you want to dip it, pour it, squeeze it, or season it, Harrisons has it! We offer an unbeatable combination of affordability and variety, so you always the perfect complement to any meal!

Pencil case, sharpened pencils, and the Harrisons sachets sneaking in there too. Easy to pop in a lunchbox, easy to trav...
08/09/2026

Pencil case, sharpened pencils, and the Harrisons sachets sneaking in there too. Easy to pop in a lunchbox, easy to travel with, and just the right portion for one lunch, no mess, no waste. Tomato Ketchup, great with just about anything on the lunch menu this term. One less thing to sort before the school run - grab a pack now at harrisonssauces.com đź›’

My grandad's name is on every bottle we make.Harrisons means Harri's sons. That's not branding, it's just what happened....
07/09/2026

My grandad's name is on every bottle we make.

Harrisons means Harri's sons. That's not branding, it's just what happened.

Harishchandra Dhutia came to Loughborough with a van and not much else. He delivered vegetables door to door. His wife would visit customers to check nothing was missing from the order. Nobody asked her to.

Actually the sauces came much later. First it was groceries, then a corner shop, then somehow pallets of spices a friend left in the garden and never came back for.

He still hasn't, by the way.

Here's the bit I think about most. When your family name is on the label, a bad batch isn't a corporate failure. It's a face. Mine, my dad's, his dad's.

And in this trade you're not talking to a procurement portal. You're talking to the chef. The owner. They ring you directly and they don't soften it.

We've never lost a customer on service. I don't say that proudly, I say it nervously. Because the day we do, it won't be Harrisons that failed. It'll be us.

The recipes are inherited. The trust is the part you have to earn again every single delivery.

Back to school means back to the lunchbox scramble every morning. No more soggy sandwiches by lunchtime. Our Mayo dip po...
04/09/2026

Back to school means back to the lunchbox scramble every morning. No more soggy sandwiches by lunchtime. Our Mayo dip pot keeps things fresh, and gives the kids something fun to dunk their sandwich into instead. No mess, no fuss, just one less thing to think about before the school run.

A customer signs off a sample. Then the volume order arrives slightly different.We've had that conversation. Once. It wa...
04/09/2026

A customer signs off a sample. Then the volume order arrives slightly different.

We've had that conversation. Once. It was enough.

Somewhere along the way a recipe got tweaked on the factory floor. Made sense at the time, probably. It never made it back into the master spec, so what we sampled and what we shipped weren't quite the same thing.

Nothing dangerous. Just different enough that the buyer noticed.

You only need one of those calls with a serious account to decide never again.

That's the real case for doing manufacture, pack and distribution ourselves. People talk about it like a luxury. To us it's a reliability thing. Every handoff between separate suppliers is a place where a delay or a mix-up can creep in, and you don't find out until the pallet lands.

The other half is boring but it matters more. Every recipe, allergen declaration and cost line sits in one system. If it isn't in there, it doesn't exist. That rule gets tested weekly.

Fifty years in and we've never lost a customer on service. We'd like to keep it that way, so the discipline stays.

We turned down orders we had the capacity to fill.Sounds mad when the lines are sitting there ready.This was during the ...
31/08/2026

We turned down orders we had the capacity to fill.

Sounds mad when the lines are sitting there ready.

This was during the stretch when ingredient and freight costs were moving almost weekly. We had customers asking for work we knew we couldn't do properly at that moment. So we said no.

It hurt. Empty capacity always hurts.

Here's the thing we kept coming back to. We've never lost a customer on service. Not once since 1972.

That record isn't something we put on banners. It's a pressure. Every batch, every delivery, every price we held when we could have moved it, all of it exists to protect that.

Because the moment a customer starts seeing you as a price per litre instead of the people who make their sauce, something breaks. And no discount wins it back.

Harri built this business on trust before it had a name on a label. That's the actual inheritance.

Everything else is just us trying not to spend it.

A chef once picked up our mayo and never tasted it.He tipped the pot and watched how it fell. That was the whole test.I ...
28/08/2026

A chef once picked up our mayo and never tasted it.

He tipped the pot and watched how it fell. That was the whole test.

I thought he was being difficult. He wasn't.

If a sauce runs too loose it bleeds into the lettuce and the box arrives soggy. Customer blames the kitchen, kitchen blames us.

Too thick and the squeeze bottle fights back. On a Friday night with a queue of tickets, an extra two seconds a plate adds up fast. He knew that. I had to learn it.

So now viscosity gets more of our attention than flavour does, honestly. We check how it pours cold, straight from the fridge, because that's how a real kitchen uses it. Flavour we sorted years ago.

At home nobody would ever notice any of this. You only notice when you're plating at speed and the sauce either behaves or it doesn't.

That chef still buys from us. Still hasn't tasted it in front of me either.

24/08/2026

HARRISON’S SWEET & SOUR CHICKEN BITES

Sweet, sticky, smoky and made for dipping.

Juicy chicken sausage, charred pineapple, peppers and red onion packed onto mini skewers, then served with Harrison’s Sweet & Sour Dip Pots.

All the flavours of a takeaway classic, but with a little BBQ twist.

Perfect for parties, BBQs and sharing boards — although we won’t blame you for keeping them all to yourself.

24/08/2026

A customer sketched a sauce on a napkin on Monday.

Samples were on their desk Tuesday.

People assume there's some trick to that. There isn't. Three boring things have to be true first.

1. The development kitchen sits inside the same building as production. Our new product development team pulls raw materials off the same racks the factory uses. So a sample is a small version of something we already know we can make at scale.

2. Someone can say yes without a committee. Our chef cooked that napkin sauce the same afternoon because nobody was waiting on a sign-off chain.

3. Clean data. Recipes, allergens, costings, stock, one system. If you're hunting for what a litre of base costs, the day's gone. Honestly this one took us the longest to get right, years, and it's the one nobody asks about.

The speed people notice is just friction we removed a long time ago.

Well, most of it. We're still removing.

17/08/2026

KFC-STYLE CHICKEN BURGERS

Move over Colonel… there’s a new kid in town.

Crispy seasoned chicken, soft mini buns, shredded lettuce, Red Leicester and plenty of Harrison’s Burger Relish.

Small burgers. BIG flavour.

Perfect party food, but be warned… they disappear FAST.

04/08/2026

HARRISON’S DIRTY BRIOCHE BACON FRENCH TOAST SANDWICH

Sweet. Salty. Savoury. Completely over the top.

Golden brioche French toast stacked with crispy bacon and a generous squeeze of Harrison’s Brown Sauce. It’s the ultimate breakfast sandwich that’s just as good for brunch or lunch.

Method:

• Cook the bacon until crisp around the edges.
• Whisk eggs with a splash of milk and a pinch of salt.
• Dip thick slices of brioche into the egg mixture and fry in butter until golden and caramelised.
• Stack with crispy bacon and a generous squeeze of Harrison’s Brown Sauce.
• Serve with extra sauce on the side for dipping.

Simple to make, seriously indulgent and guaranteed to become a new favourite.

Save this recipe for your next weekend breakfast.

Address

Unit 21/22 Kernan Drive
Loughborough
LE115JF

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm

Telephone

+441509631650

Website

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