Insider visited the Lea & Perrins factory to see how Worcestershire ... a long-established maturing process with malt and spirit vinegar, molasses, red onions, garlic, anchovies, tamarind and ...
It was first produced in Worcester by two chemists, John Wheeley Lea and William Perrins, and went on sale in 1837. It is still produced in the city today, although the origin of the recipe ...
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