About this episode
Tabasco sauce, Lea and Perrins, Angostura Bitters. Those are a few of a very select number of sauces, condiments and tipples that have weathered changing tastes and trends over the years, even outliving their founders. How do some brands manage to survive for 100, 150 or 200 years? In this programme, David Reid lifts the lid on some of these store cupboard stalwarts to reveal the secrets of their longevity, heritage appeal, and what happens when a company tries to ‘tweak’ a winning recipe. If you’d like to contact the programme you can email – thefoodchain@bbc.co.uk (Picture: Tabasco sauce bottles) Presented and produced by David Reid