Osborn’s original recipe was a mix of anchovy, butter and a secret blend of spices to give the relish its luxurious depth of flavour. The name Patum Peperium means peppered paste but the product itself is more like a fish butter than a paste.
To this day the relish is still made in the same way and only one person in the business is allowed to know the full recipe for Patum Peperium with the secret being passed down through the generations from father to son.
