Spiceup Sauce was born in the heart of the New Forest, where it is still made today. Much is owed to a productive Victoria plum tree which year after year provided an abundance of fruit.

Like many recipes, Spiceup Sauce arose from the need to preserve food for eating later. The first Spiceup Sauce “brew” was produced in 2010 following a bumper crop of plums and for its first 10 years was produced in a home kitchen.