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!

14/09/2026

HARRISON’S SAUSAGE ROLL FRIES

Sausage rolls… but make them dip.

Seasoned sausage meat wrapped in flaky puff pastry, sliced into crispy little “fries” and baked until golden and crunchy.

Then comes the important bit: a Harrison’s Tomato Ketchup mini jar for dunking.

Crispy pastry. Juicy sausage. Proper ketchup.

The sausage roll just got a lot more fun.

Save this one for your next party spread.

We spent a whole year being slower on purpose.Not a strategy anyone was excited about. It just had to happen.Every recip...
14/09/2026

We spent a whole year being slower on purpose.

Not a strategy anyone was excited about. It just had to happen.

Every recipe, every allergen declaration, every cost line went into one system. And we made a rule that felt harsh at the time: if it isn't in the system, it doesn't exist.

Some of our production and NPD people had carried those numbers in their heads for twenty years. Asking them to write it all down felt like an insult almost.

Sales hated it too. They'd been quoting lead times from memory, and now they had to check what the system actually said. Slower. Every single time, slower.

Then a customer asked for a costed quote.

It came back same day. Used to take a fortnight.

That ended the argument. Nobody complained about the system after that.

People sometimes ask how we can be in the packing facility at 5am and still get orders out reliably. The early start is the easy bit. It's the year of boring groundwork underneath it that does the work.

We've never lost a customer on service. This is a big part of why.

Stationery sorted, lunch sorted too. Sour Cream & Chives, BBQ Sauce, and Smooth Mayo, three ways to make packed lunches ...
11/09/2026

Stationery sorted, lunch sorted too. Sour Cream & Chives, BBQ Sauce, and Smooth Mayo, three ways to make packed lunches something the kids actually look forward to this term. Buy at harrisonssauces.com.🛒

People assume a sauce manufacturer only wants the big contracts.Hotel chains. Stadiums. The 50,000 unit orders.Fair enou...
11/09/2026

People assume a sauce manufacturer only wants the big contracts.

Hotel chains. Stadiums. The 50,000 unit orders.

Fair enough. Some suppliers do work like that.

We started from a van. One route, vegetables, Loughborough. Harri knocked on doors, took orders, drove to the docks every morning. His wife would visit customers just to check nothing was missing from the order. Nobody asked her to.

So when a street food operator orders 50 sachets, that's not a small customer to us. That's the whole business, just earlier.

Same reliability either way. We've never lost a customer on service, and honestly, that number only survives because we're careful about who we take on.

If we can't serve someone properly, we say no. Even with capacity sitting there. Especially then, actually.

Every change we make internally gets one question first: what's in it for the person who has to live with it? No answer, no rollout. Same rule for customers.

The van isn't a nice story for the packaging. It's how we still decide things.

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 🛒

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.

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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