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!

Herby, minty and ice cool under pressure.Our left back reads the game like he's reading a menu, calm, collected, never f...
09/07/2026

Herby, minty and ice cool under pressure.
Our left back reads the game like he's reading a menu, calm, collected, never flustered. The Cool Sweeper has entered the squad. 🌿🧊
Who's your pick for coolest head in defence, comment below.

Between the sticks and between the buns. Our GK is smoky, smooth and "terribly satisfying" (his words, not ours).Safe ha...
08/07/2026

Between the sticks and between the buns. Our GK is smoky, smooth and "terribly satisfying" (his words, not ours).
Safe hands, saucy reflexes. 🥅🔥
Tell us, would you trust this keeper with a penalty?

07/07/2026

What a way to reach the quarters. England survived a red card, two penalties, and a raucous Azteca crowd to beat Mexico 3-2 and set up a quarter final with Norway on Saturday.

While the Three Lions get their breath back, we're revealing our own squad.
Twelve legends, one dressing room, zero VAR controversies.

Meet the Harrisons squad, then stick around, we're introducing them one by one all the way to the final.

06/07/2026

CRISPY CHICKEN TACO CUPS WITH HARRISON’S PERI MAYO

The ultimate BBQ party food.

Crispy taco cups filled with crunchy lettuce, popcorn chicken, quick-pickled onions and finished with a generous drizzle of Harrison’s Peri Mayo. They’re quick to make, packed with flavour and guaranteed to disappear fast.

Method:

• Cut flour tortillas into circles, press into a muffin tray and bake or BBQ at 200°C until golden and crisp.
• Cook the popcorn chicken until crispy, finishing on the BBQ for a touch of smoky flavour.
• Toss sliced red onion with lime juice and a pinch of salt to make a quick pickle.
• Fill each taco cup with shredded lettuce, crispy chicken and pickled onions.
• Finish with plenty of Harrison’s Peri Mayo, fresh coriander and jalapeños if you like a little extra heat.

Perfect for BBQs, garden parties and sharing with friends.

Save this recipe for your next cookout.

23/06/2026

Every brand has a story.
This one started with a van, a lot of hard work, and a promise that never changed.
Tap to read ours.

23/06/2026

MISO & HARRISON’S MAYO GLAZED CHICKEN DRUMS

Sticky, savoury and packed with umami.

These chicken drums are marinated in a simple blend of Harrison’s Mayonnaise, white miso, honey and soy sauce, creating a rich glaze that caramelises beautifully over the grill.

Method:

• Mix Harrison’s Mayonnaise, white miso paste, honey, soy sauce, garlic and black pepper.
• Coat the chicken drums and marinate for 2–4 hours.
• Cook indirectly at 200°C until golden, sticky and the internal temperature reaches 75°C.
• Finish over direct heat, brushing with extra marinade to build a glossy glaze.
• Garnish with sesame seeds and spring onions.

Serve with an extra Harrison’s Mayonnaise Dip Pot on the side for dipping.

Perfect for sharing, summer gatherings and easy outdoor cooking.

Save this recipe for your next BBQ.

15/06/2026

The girls are on burger duty with

Don’t forget it’s Father’s Day this Sunday

08/06/2026

STICKY LOUISIANA PORK BELLY BITES

Sweet heat. Crispy fat. And a potato salad that actually fights back.

These pork belly bites are cooked low and slow until tender, then finished over the fire and coated in a sticky Harrison’s Louisiana glaze that caramelises into pure BBQ heaven.

Served alongside a Firecracker Potato Salad loaded with Harrison’s Louisiana Sauce, Harrison’s Mayonnaise and Yellow Mustard, plus quick-pickled celery for a sharp, crunchy contrast.

Method:

• Season pork belly with salt and pepper and cook indirectly at 200°C until tender and the fat has rendered.

• Move over direct heat and crisp until golden with slightly charred edges.

• Make the glaze with Harrison’s Louisiana Sauce, honey, butter and garlic.

• Toss the pork belly in the glaze and return to the grill for 1–2 minutes until sticky and caramelised.

For the Firecracker Potato Salad:

• Boil baby potatoes until tender.

• Mix Harrison’s Louisiana Sauce, Harrison’s Mayonnaise, Harrison’s Yellow Mustard and a squeeze of lemon.

• Toss warm potatoes through the dressing and finish with spring onions, parsley and quick-pickled celery.

The perfect balance of sweet, spicy, sticky and fresh.

Save this one for your next BBQ.

01/06/2026

BUTTERMILK & HARRISON’S KETCHUP FLAT IRON CHICKEN

This South African-inspired flat iron chicken is marinated overnight in buttermilk and Harrison’s Tomato Ketchup for juicy meat, crispy skin and a sweet, smoky glaze that caramelises beautifully over the fire.

The secret? Pressing the chicken flat on the grill to maximise contact with the grates, rendering the fat and creating incredible colour and texture.

Method:

• Marinate a deboned chicken in buttermilk, Harrison’s Tomato Ketchup, seasoning, salt & pepper for at least 4 hours (overnight is best).

• Cook skin-side down over direct heat with a grill press or weighted pan until golden and crispy.

• Move to indirect heat and cook through to 75°C internal temperature.

• Finish with a glaze of Harrison’s Tomato Ketchup, cider vinegar and a touch of honey.

• Let it bubble, caramelise and develop that beautiful lacquered finish.

Perfect served with wraps, chips or a fresh salad for an easy family feast.

Save this one for your next BBQ

25/05/2026

HARISSA-STYLE BBQ SALMON SKEWERS
with Harrison’s Yoghurt & Mint Drizzle

Sweet, smoky, a little spicy and finished with a cool yoghurt & mint drizzle… these skewers are made for cooking outdoors.

Ingredients:
• 500g salmon fillet, cubed
• 1 large sweet potato, cubed
• 1 red onion, cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chilli flakes (optional)
• Salt & pepper
• 3–4 tbsp Harrison’s Yoghurt & Mint Sauce
• Juice of ½ lemon

Method:

1. Preheat BBQ to 180°C for direct cooking.
2. Microwave sweet potato cubes with a splash of water for 2–3 mins to soften slightly.
3. Thread salmon, sweet potato & onion onto skewers.
4. Mix oil + spices, then brush generously over skewers.
5. Grill 3–4 mins per side until lightly charred and salmon is cooked through.
6. Finish with Harrison’s Yoghurt & Mint Sauce, lemon juice & fresh mint.

Serve with couscous, rice or flatbreads and plenty of extra sauce

Save this one for your next BBQ.

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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