Water, Butter, MILK, Double Cream (6%), Shallots (6%), White Wine Vinegar, Cornflour, Herbs (Tarragon, Chervil) (2.6%), Sugar, Dijon Mustard (Water, Mustard Seed, Vinegar, Salt), Concentrated Lemon Juice, Salt.

Potts Partnership is literally that – a partnership of Potts. Owen Potts utilises his 20 years' experience of development and manufacturing in the fine foods industry to create our products, while Michelle Potts deals with sales and customer service. The Potts family involvement doesn't stop there, however; the couple’s children form an important focus group for Potts products, and can be a new sauce's biggest fans (or harshest critics)! Potts Partnership began in late 2007 in the kitchen of the family's Marlborough home, and its first sauces launched in spring 2008. Since then the company has moved to dedicated premises and been joined by Richard Myrtle, who ensures everything runs like clockwork, and Chris Oakey and Matthew Coxton, who cook up their lovely recipes. So, while not everyone is a Potts by name, they like to think of everyone as part of the Potts family.