Made in the little Essex Village of East Tilbury by MA `n` PA KETTLE SAUCES to the Family Secret Recipe developed by Barry Kettle.

The sweet , spicy sauce started out as a liquid mixture used to marinate , boil in , and glaze a gammon joint ,after cooking  the remaining waste liquid was just tipped away .

After a small accident while preparing the mixture in the kitchen one Christmas Eve involving a alcoholic drink finding its  way into the cooking pot , Barry decided to try making it into a sauce to have with the cold meats on Boxing Day instead.

Then over the next 20 plus years he tried different combinations of alcoholic beverages and chillies , developing  a range of sauces using the same base recipe sauce, using them over the Easter And Christmas festive periods for family get togethers , making a batch up and jarring them so family could take some home . He would start having his home made sauce all the time with his dinner instead of the normal shop bought stuff.

Barry would take a jar to work to have with his lunch, getting funny looks from his work colleagues wondering what he was having. Some would try it and discover that they like it.

Covid struck and barry thought it would be nice to give some of the jars as Christmas gifts to his work friends .They started coming back asking for more of the sauce and telling him all the different dishes and foods that they were using it with, and telling him it was better than the sauces in the shops and that his sauce should be on the shops shelves .

Why the company name ?

MA `n` PA KETTLE SAUCES was one of the many names Barry thought to use ,choosing  it as a homage to both his own parents who he calls Ma and Pa K and his In-laws who he calls Ma and Pa B and added his surname .

What to Call The sauce ?

With the colour of the sauce being dark and looking like petroleum and also when crude oil is extracted from the land its black in colour and people call it gold because of its oils and value so BLACKGOLD SAUCE seemed just right.