EXCLUSIVE: A butcher has offered his opinion on ‘one of the major controversial topics of our era’ – what condiment is the superior choice for a bacon sandwich. Share Article Share Article Facebook X LinkedIn Reddit Bluesky Email Copy Link Link copied Bookmark Comments
It is among the ‘major controversial topics’ of our era, but on a bacon sandwich, is Heinz tomato ketchup truly superior to HP brown sauce? Well before Brexit divided the nation’s sentiments, another disputable point of contention split devotees as they sided with one or the other in an argument that set family members against each other over breakfast. Naturally, it was the timeless question of which renowned British condiment should be chosen first, particularly when enhancing a classic bacon or sausage sandwich.
You are either in the ‘red’ team, typically associated with Heinz tomato ketchup, or the ‘brown’ team, meaning HP sauce. Both are fundamentally British products that have been around for many years, yet a general agreement has not yet been reached as to which is the ultimate breakfast accompaniment. Richard Turner, a chef and the co-creator of Turner and George, the UK’s initial online butcher, is as well-placed as anyone to settle the matter, and he concedes that he has a favourite.
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“Ah, one of the major controversial topics of our era,” Mr Turner told the Express. “And there is definitely no easy answer. Heinz tomato ketchup is a high point of human achievement, but HP sauce with bacon is a match made in heaven.
“I’m going to have to say that HP sauce wins by a smidge!”
Certain individuals, including Mr Turner, have lauded HP sauce because of its individual flavour – coming from a base of malt vinegar incorporating tomato, tamarind extract, and spices, which complements the potent tastes of bacon and sausage.
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Its original formula was conceived by Frederick Gibson Garton, a Nottingham grocer, in 1899, who purportedly named it ‘HP’ after the Houses of Parliament. The sauce was also allegedly served in a restaurant within the Government’s buildings around the start of the 20th century.
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The Heinz ketchup we recognise now was created in the United States during the early 1800s. However, its foundations lie in a fermented fish sauce brought back by British merchants in the 17th and 18th centuries, which was then modified to include different components.
Its standing as a household necessity extends well beyond the UK; HP sauce is not as globally well-known and lacks the same prestige, especially in America, where an enduring marketing drive declared Heinz to be “America’s Favourite Ketchup”.
While numerous studies analysing Brits’ preferred sauce for sausage and bacon sandwiches have generated inconsistent results, a survey by Fentimans last year revealed that age may influence preference, with those over 65 tending to favour HP sauce’s sharp flavour, whereas those under 26 dismissed the condiment as “outdated”.