Entwistle's of Ramsbottom currently produces 30,000 bottles of its ‘mildly spiced’ Lancashire Sauce per year, but managing director David Entwistle told FoodManufacture.co.uk that the firm has ambitious growth plans.
“We installed new manufacturing equipment and opened our new premises in October, and in theory we are looking to double production over the next 12 months,” he said.
The firm makes its sauce according to a secret family recipe developed by Entwistle’s grandmother, and employs six staff across his delicatessen in Ramsbottom (near Manchester) and the new factory site in nearby Haslingden.
While Entwistle said that Lancashire Sauce was looking into taking on another team member, he stressed that the investment in automation was intended to increase production volumes without the need to radically increase employee numbers.
He did not disclose turnover details, but said: “Put it this way. Five years ago I made one bottle of sauce for the counter of my shop – now it's sold nationwide and is even in two Lakeland stores abroad, in Dubai and Bahrain.”
300 other stockists nationwide include Harvey Nichols, Waitrose, Lakeland, as well as independent butchers, delis and farm shops. And asked whether Lancashire Sauce would pursue future supermarket listings, Enwistle said:
“As time goes on I guess it’s the only way we can move forward – although it’s not the money that matters ultimately: my target is for everyone in the UK to stock the product in their cupboards.
“With automation we believe the money will come, and the key thing is to take pride in our product.”
Entwistle said the products appeal has more to do with its quality rather than a nostalgia for all things traditionally British: “It’s a good product, and once people try it, they come back and buy one for themselves, their brother and their auntie.
“It’s so versatile, even more so than Worcestershire Sauce, especially given that there’s no fish in our product, so its great for vegetarians and vegans.
"When I ask customers what they use it for, 99% say ‘on everything we eat’. People say they add it to everything from coleslaw to soup and even use it to improve the flavour of tomato sauce.”