Patum Peperium was invented in 1828 by John Osborn, when he was living in Paris.
He launched it at two Paris Food Shows where it won it’s first award – praise indeed for an Englishman in France.
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.
