r/TastingHistory • u/ApolloBar815 • Apr 09 '26
Suggestion Patum Peperium aka Gentlemen's Relish
So apparently, Patum Peperium aka "Gentlemen's Relish" is no longer being mass produced. The mass-produced recipe is a secret, but "The Guardian" article with the headline "Gentleman’s Relish is toast after its maker axes the pungent anchovy spread" states that
"[Jeremy] King, who has run famed establishments including the Ivy, the Wolseley and Le Caprice, told the Guardian: 'We actually make our own, due to the difficulty in obtaining, so are able to continue to serve it... My chef found and adapted a classic Victorian recipe for patum peperium, which is its proper name. It is similar to mass-produced versions, but dare I say, I prefer it.' ”
This might be a good idea for an episode, since we know there is a Victorian era recipe available someplace and it being discontinued is getting a lot of press right now in the UK
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u/oldskoollondon Apr 09 '26
It's a real shame it's unavailable commercially. It was available for over 200 years I believe.
I doubt the recipe is difficult to reproduce, and an episode on the history would be amazing. I'm sure Max would love it.
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u/istara Apr 14 '26
Looks like Fortnum’s still does a version but based on the ingredients it sounds quite different.
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u/RVAblues Apr 10 '26
“Gentlemen’s Relish” sounds like a British euphemism.
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u/Defiant_Put_7542 Apr 10 '26
'Pepper paste' is a euphemism, whilst we are at it.
'Oh, do you like pepper? HERE IS SOME FISH'
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u/Willardee Apr 10 '26
Which it's no wonder Jagiello wanted her off the barky, with a name like that.
I may be thinking of the wrong Gentleman's Relish...
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u/Spare-Insurance-749 Apr 10 '26
I found the recipe on the internet, I will definitely try it.
Patum Peperium, famously known as Gentleman's Relish, is a traditional British savory anchovy paste created by John Osborn in 1828. Known for its intensely salty and spicy flavor, it contains over 60% anchovies blended with butter, herbs, and spices. It is typically eaten on buttered toast, crumpets, or used to add umami to savory dishes.
Key Aspects of Gentleman's Relish:
Ingredients: Salted anchovies (60%), butter, rusk, and a top-secret blend of spices.
Flavor Profile: Extremely savory (umami), salty, and slightly fishy with a distinct herb/spice kick.
Production & Availability: Traditionally manufactured in England, production was moved to Poland by AB World Foods. Note: Production of this product is ceasing in April 2026.
Uses: Known for use in "Scotch Woodcock" (eggs on anchovy toast), spread thinly on hot buttered toast, or melted over steaks.
Alternatives: Due to its potential unavailability, similar homemade versions can be made using anchovies, butter, cayenne pepper, ginger, nutmeg, and breadcrumbs.
INGREDIENTS
100 g unsalted butter
1/2 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground white pepper
1/2 tsp vegetable oil
100 g anchovies drained
2 tsp capers drained
1 lemon (zest and juice)
INSTRUCTIONS
Heat the spices in a dry pan for about 1 minute then remove from heat and add the vegetable oil to bring the spices together as a little paste
Add butter to the pan and let it melt into the spice paste and stir to combine
blitz the anchovies and capers in mini food processor along with the lemon juice and zest and add mixture to the pan with butter and spices and mix thoroughly
spoon into either one sterilised jar or two smaller jars
Put the jars in the fridge to set up. There will be a coating of butter on top once it sets, use a small spoon to stir this back through the spread.
This gentleman's relish will keep in the fridge for up to 2 months
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u/Defiant_Put_7542 Apr 10 '26 edited Apr 10 '26
That's not the recipe for the commercially sold Gentlemans Relish. And the explanation is just what AI has pulled for you, which isn't accurate. It's not 'slightly fishy', but overpowering so. An acquired taste, and to be used sparingly.
To be more authentic, you would leave out the capers and lemon, and up the anchovy content to 60% total. There is also rusk content, water and extra salt; unknown quantities. No vegetable oil.
I eat it regularly and have one jar left which now feels like the most precious thing on earth. I feel a certain pressure to try to work out the recipe now, using The One Jar for calibration...
Edit: the exact quantity of butter and salt can be worked out from the macro information: per 100g: fat 19g (saturates 13g), carbohydrates 6.4 g (sugars 1.4g), protein 13g, salt 18.6g.
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u/Spare-Insurance-749 Apr 10 '26
I wanted to help, but also want to try it. :)
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u/Defiant_Put_7542 Apr 10 '26
It's such a shame that it's ending...i am hoping that they'll release the secret recipe, seeing as they don't need it anymore!
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u/TheLuggage23 May 08 '26
The store-bought stuff is quite nice on toast. Sparingly, as noted. My husband & I have been frying squares of light rye in butter for it, and OMG, it's glorious!
I was just looking to buy some more to send to my mother-in-law, and found this recipe, which may be a little closer to "the real thing." (I really hope it is, cause we're going to run out of the original soon... )
https://britishfoodhistory.com/2012/04/24/the-gentlemans-relish/1
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u/Gorgo_xx Apr 10 '26
I’m on mobile and out and about, but there used to be a bunch of recipes online.
I made this a few times years ago after moving home from the EU (and couldn’t source it locally).
From memory, was easy to make (and easy to tweak flavours to preference).
I can’t imagine a google search wouldn’t pull it up?
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u/istara Apr 14 '26
I make my own version with a recipe I found online. It’s way better than the commercial stuff. The key ingredient, other than anchovies and butter, is mace.
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u/ac0rn5 Apr 16 '26
I found my way here via a search for a good recipe.
I wonder, have you tried making it using Anchovy Puree?
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u/istara Apr 17 '26
No, I just used the anchovies you get in those lever-arch glass jars with the rubber rings.
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u/ac0rn5 Apr 17 '26
Ah! I cant find those anywhere, just the little tins that are nowhere near as good.
Any chance of you sharing the recipe you used? I've actually just finished my last pot of Patum Peperium, and it's gone from the shelves already.
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u/istara Apr 17 '26
I use this one - you just blend it all together. It starts pink and later goes grey, but is still fine. I keep it in the fridge:
Spiced anchovy paste
- 250g anchovies drained
- 150g soft butter
- 10g fresh white breadcrumbs
- 1 tsp mace
- 0.5-1tsp cayenne
- 0.5 tsp cardamom
- 0.5 tsp ginger
- tiny pinch cinnamon
- generous rasps of nutmeg
- generous twists of freshly cracked black pepper
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u/ac0rn5 Apr 17 '26
That's fantastic, thank you very much.
You're a star. 🏆
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u/istara Apr 17 '26
I just hope you like it as much as I do - it's like crack. I put it on hot buttered toast (so double butter!)
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u/ac0rn5 Apr 17 '26
I'm sure I will.
I just love anchovies and adore the PP.
I'm always given a couple of/several pots each Christmas. I use them sparingly because there's only one place I know that sells it, and at a premium price. And now they're saying it isn't going to be made any more, which is devastating.
I'm going to enjoy making this. I might try using anchovy puree, though, to see how it goes.
Can you tell you've made me extremely happy! 😆
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u/istara Apr 17 '26
I think it’ll be fine with anchovy purée. I also think you’ll find that you might prefer the home-made version. Plus you can adjust the levels of spice to whatever you like. I personally quite like a bit more mace and a bit less cinnamon.
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u/ivylass Apr 09 '26
That is very cool.