Convenience is possible without compromising on quality, according to pasta sauce producer, The Saucerer.
The company was founded by the ex-head of exports at Beavertown Brewery, Tim Hillgarth, in the summer of 2022.
All three sauces – the original, ‘Red One’, rebranded as Plant-Based Chorizo & Smokey Red Peppers – made with soy rather than pork; Roasted Aubergine & Spicy Harissa, formerly known as ‘The Purple One’ and a new Wild Mushroom & Truffle Oil Pesto, which is made with chanterelles, porcini, trumpet, shiitake and chestnut mushrooms as well as black truffle oil – are vegan and have no added sugar.
Each 190g jar is enough for two portions of pasta, and retails at £4.95.
“I call it luxury convenience,” Hillgarth told FFD. “A couple can have – if you add a bit of pasta water and cheese, a glass of wine, a restaurant-quality meal for £10, for both of them.”
Importantly, he added, “they’re ambient, and not because they have any nasties in them – it’s just to do with PH levels.”
Hillgarth said that having grown up eating meals cooked from scratch – his mum being French and his father Italian, these meals were often pasta – his lifestyle didn’t allow for him to spend as long cooking everyday. But uninspired by the variety, quality and dilute nature of the pasta sauces on offer, he decided to create his own.
“People don’t have to eat the same sauces they’ve had for 30 years,” he said, contending that most consumers are inclined to broaden what they eat rather than limit it.
“If you’re been exposed to harissa, why not put it on your pasta? It’s about diversity, innovation and convenience”, he added.
Available via Mahalo and Faire, the producer has listings in a number of organic convenience stores, but is looking to focus sales on delis, with the likes of Patridges, Superette, Gourmet Hound and The Passage Pantry on board.
Seasonal specials could follow – including a possible tapenade-style sauce, or an extra spicy one – as well as guest collaborations like beer producers commonly do. “We’d run them as limited editions, but if they do well, we’d keep them on,” Hillgarth said.
This article first appeared in the June 2024 edition of Fine Food Digest .
