About us

2012

Lea & Perrins releases Marinade In-A-Bag. It’s an easier way to deliver all of the flavor with none of the mess… Simply three steps:
BAG. ZIP. COOK.


1835

In the county of Worcester, Lord Sandys commissions two chemists, John Lea & William Perrins, to replicate a delicious sauce he had acquired during his travels in the Far East. The first batch of the sauce, to everyone's surprise, tasted quite harsh and unpleasant. Being described as 'unpalatable, red hot firewater'! 

1836

While cleaning out the cellar, Lea & Perrins stumbled upon the jars of sauce, opened one, and gave it one last taste.
To their delight they found the aging process had turned it into a delicious, savory sauce.

1837

Lea & Perrins began bottling their special blend of vinegars & seasonings. Without any kind of advertising, in just a few short years, it was known & coveted in kitchens throughout Europe

1840

John Duncan, a New York entrepreneur, introduces Lea & Perrins Worcestershire Sauce at his grocery store, John Duncan & Sons, in America. At this time, Lea & Perrins Worcestershire Sauce was the only commercially bottled condiment in the US.

1843

14,500 bottles of Lea & Perrins Worcestershire Sauce were produced and sold every year. 

1849

Americans loved it right away & in a few short years, Duncan was importing large shipments to keep up with US demand.
Records show that 106 dozen bottles in three sizes of Lea & Perrins Worcestershire Sauce was purchased.

1850

To address damage caused by rough seas, bottles imported to the US were individually wrapped

1875

Due to overwhelming demand for Lea & Perrins Worcestershire Sauce in the US, John Duncan & Sons began importing the sauce in large casks and bottling it in the US.

1904

Lea & Perrins Worcestershire Sauce has been awarded the highly prized Royal Warrant from Her Majesty The Queen—a mark regarded as a sign of excellence and quality.

1921

The Bloody Mary was born at "Harry's New York Bar" in Paris, when the barman mixed vodka with tomato juice and a splash of Lea & Perrins Worcestershire Sauce.

1958

A new bottle stopper invented, replacing the glass stopper & inner cork seal. This was the first major packaging change in 125 years!

1985

Lea & Perrins Worcestershire Sauce switches from clear to amber colored bottles.

The Beginnings

The story of Lea & Perrins® famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning home from his travels in Bengal, Lord Sandys, a nobleman of the area, was eager to duplicate a recipe he'd acquired. On Lord Sandys' request, two chemists—John Lea and William Perrins—made up the first batch of the sauce.

Lea and Perrins were not impressed with their initial results. The pair found the taste unpalatable, and simply left the jars in their cellar to gather dust. A few years later, they stumbled across them and decided to taste the contents again. To their delight, the aging process had turned it into a delicious, savory sauce.

Soon Mr. Lea and Mr. Perrins began bottling their special blend of vinegars and seasonings. Without any kind of advertising, in just a few short years, it was known and coveted in kitchens throughout Europe.

In 1839, John Duncan, a New York entrepreneur, ordered a small quantity of Lea & Perrins Worcestershire Sauce. In the space of a few short years Duncan was importing large shipments to keep up with demand. Lea & Perrins was the only commercially bottled condiment in the U.S., and Americans loved it right away. Almost 170 years later, Lea & Perrins sauce remains a favorite in households across the U.S.

The Secret To Their Success

To this day, the recipe remains a closely guarded secret and only a privileged few know the exact ingredients. To protect the sauce from other imitators, the famous Lea & Perrins® signature was put on the label of the bottle, as it appears today. Lea & Perrins remains true to the spirit of the original recipe, combining the finest ingredients from around the world and aging them to perfection to produce a richer, smoother flavor unmatched for over 175 years.

Loved Worldwide

Lea & Perrins® sauce is now available in over 75 countries worldwide. In the UK, it is used to make the ultimate cheese on toast. In Spain, it's used in salads. In Hong Kong, Lea & Perrins is a favored dipping sauce, stir-fry sauce and beef marinade. Lea & Perrins might be served with refried beans in El Salvador, and in Canada and the USA, it's known as the "Burger Booster®," used in beef burger recipes. One thing is for sure…Lea & Perrins is a versatile sauce that is a part of time-honored family traditions worldwide.

Our Famous Wrap

Lea & Perrins® first started exporting Worcestershire sauce around the world by boat. The lengthy and often rough sea voyages caused some of the bottles to break. The practice of wrapping each bottle in a paper wrap was devised to protect the bottles and prevent breakage.

While wrapping bottles is no longer technically necessary, the custom has endured, and the wrap has come to symbolize the rich heritage and premium quality of Lea & Perrins® sauces, a tradition dating back to 1835.

Fun Facts

Imported in 1839 by New York buinessman John Duncan, Lea & Perrins® is the oldest commercially bottled condiment in the U.S.

Worcestershire can be properly pronounced a few ways: "WUST-ter-shire, "WOOS-ter-sheer", or "WOOS-ter-sher" sauce. But the easiest way to say Worcestershire Sauce is Lea & Perrins®.