1889 was not only the year that Charlie Chaplin was born and the year that the Savoy Hotel in London opened, it was also the year that George Shaw first opened Shaws Relish Works in Huddersfield. To celebrate their 130th year, Shaws sent me some relishes and chutneys to taste and try out in the kitchen!
When Shaw’s first went into business they had what some might call a bewilderingly diverse range, including face creams, baking
powder, marrowfat peas, vinegar and relishes. After over 130 years and
five generations of the Shaw family, the company settled into
perfecting “reet proper” chutneys, relishes and salsas, which they
continue to make in Huddersfield’s Storths Mill, the former Victorian
wool mill that they moved into back in 1913.
I was sent the complete Everyday Range which includes:
- Chunky Mango Chutney
- Caramelised Red Onion Chutney
- Devilish Chilli Relish
- Mighty American Style Relish
I made a variation of this recipe from the Shaws website using the chunky mango chutney. It was very easy to make and absolutely delicious, I used soft cheese and replaced my rice with potatoes. The chutney complimented the chicken perfectly without being too sweet or tasting artificial at all.
A burger with the red caramelised onion chutney was next on the menu and it was just as you would expect. Moreish, tasty and flavoursome.
Shaws chutneys and relishes are clearly made with love and attention, the quality of the ingredients add something special to each dish and it really is special to be eating from jars with such a rich heritage and history.
These products were gifted, this is not a sponsored post or paid advert.