Jump to content


Has Hendersons Relish changed?

Recommended Posts

All those ingredients are added in order to give a flavour to sell the product ; all of which are not one iota of good to anyones health . Remove these flavours and your taste buds will get used to them , whilst your system will benefit from the improved quality of the food.

 

So, how come hendersons now uses saccharin:huh:

Share this post


Link to post
Share on other sites
So, how come hendersons now uses saccharin:huh:

 

Er, they've been using saccharin since the second world war, when sugar was rationed.

Share this post


Link to post
Share on other sites
I hang my head in shame but this afternoon I poured my last two bottles of Relish over our garden here in Brittany! Born and bred up to 29 years of age in Sheffield it's been a staple of my life. Relatives who still live in Sheffield bring it over every year. However, as a 66 year old it doesn't taste the same, it seems to lack something. So I've changed over to Worcestershire sauce which has a definite kick to it like Henderson's did years ago.

 

BE :sad:

 

Your guilty conscience does you proud . At least your confession shows that you have some remorse . However, with your final comment you have most certainly sold your soul to the *****.

Share this post


Link to post
Share on other sites
WHAT CRAP !

WHAT ! CRAP ?

Hendersons relish has not one " E " number .

 

Totally untrue. Hendersons contains E954.

Share this post


Link to post
Share on other sites
Henderson's Relish if foul muck. I think you have to be brought up with it to appreciate it and it says it all that it's never found a market outside of the Sheffield region, whilst the Worcestershire stuff has a worldwide market.

 

It just tastes like vinegary caramel to me, which is what it is.

 

if you don't like hendersons your not from Sheffield, but your right outside Sheffield it's hard to find, if it wasn't for hendersons stews, casseroles, meat and potato pie would never have been invented,nor would cheese on toast, it can be used for dozens of dishes

Share this post


Link to post
Share on other sites

Never mind that the casserole predate Hendersons by 2600 years.

 

The thing about Henderson's is, it makes for an awful tasting Bloody Mary, and it's no good as an avocado dressing. So as a subsitute for L&P Worcestershire Sauce, it's a non-starter.

 

I was quite enamoured of it, for a time, but compared to the relish of only 15 years ago, today's bottles taste thin and saccharine, not something I consume with relish.

 

A point in its favour is that it's vegan. If you're a vegan. I'm not.

 

I totally get the "it's made in Sheffield and therefore beyond criticism" schtick, it's almost endearing, cute even.

 

But let's face facts: Hendersons is a cheap imitation cashing in on L&P, right down to the orange label with black writing.

Share this post


Link to post
Share on other sites
I hang my head in shame but this afternoon I poured my last two bottles of Relish over our garden here in Brittany! Born and bred up to 29 years of age in Sheffield it's been a staple of my life. Relatives who still live in Sheffield bring it over every year. However, as a 66 year old it doesn't taste the same, it seems to lack something. So I've changed over to Worcestershire sauce which has a definite kick to it like Henderson's did years ago.

 

BE :sad:

 

I disagree with this, I am from Sheffield but now live in the Northern Isles and when I first came here I tried Worcester sauce and thought it was poor stuff. A friend sends me Hendersons relish up from Sheffield and in the last few years quite a few shops up here now stock it. I find it just as good as it always was.

Share this post


Link to post
Share on other sites
Totally untrue. Hendersons contains E954.

 

.... i.e. saccharine.

 

Dan

Share this post


Link to post
Share on other sites

It isn't even a relish!!!

 

It is fairly bland and uninspiring if we are honest. I feel sorry for any one who thinks that this "makes" a dish, as I guess you are not fortunate enough to be a great cook.

 

I have no strong feeling either way (I am not from Sheffield). I think that people from Sheffield feel pressured into liking it, like the Scots and Irn Bru.

Share this post


Link to post
Share on other sites
.... i.e. saccharine.

 

Dan

 

Yum! Saccharine. The sine qua non of culinary additives.

 

still at least someone bothered to look it up

Share this post


Link to post
Share on other sites

The quality has certainly deteriorated in recent years. Same can be said for almost anything in the supermarkets, corners are been cut, product sizes are getting smaller... prices are going up.

 

PROFIT PROFIT PROFIT. I would rather pay the true price and get the proper product than a cheaper price for an inferior product.

Share this post


Link to post
Share on other sites

It used to contain anchovies if I remember correctly. They removed them to make it vegan I am guessing and in doing so lost what was a huge hit in the umami flavouring of it. Not as much body to it in flavour IMHO.

It definitely tastes different to how it used to but I still love it all the same.

 

---------- Post added 17-03-2014 at 16:21 ----------

 

Bald Eagle, and anyone who likes Hendos/Lea & Perrins... if you haven't tried the extra mature L&P yet, do yourself a favour and get down to Waitrose and buy some. It's absolutely incredible.

 

Google Lea and Perrins special edition, comes in a matt black finish bottle.

 

It's more expensive than their normal version but when you taste it I'm sure you'll agree and see it's worth every single penny.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.