Sustainable Sauces began with muddy boots, a wheelbarrow,
and a pocketful of peas
Our story
Our founder, Chef Matthew Henman, grew up surrounded by rows of fresh produce on his family’s farm and allotments - places where crooked carrots and sun-dented apples were never rejected, but celebrated. From an early age, Matthew learned the joy of harvesting food with his hands and the quiet pride of turning it into something nourishing. That respect for ingredients, all shapes and sizes, never left him.
After 25 years in the hospitality industry, winning awards as a chef and running everything from pubs to catering businesses, Matthew saw an opportunity to take his lifelong passion a step further. He was increasingly frustrated by how much good food went to waste, often just because it wasn’t “pretty” enough for supermarket shelves. With Sustainable Sauces, he set out to change that: to make incredible, flavour-packed condiments from produce that would otherwise be lost, and to create a business that does more than just sell sauces, it tells a story and fuels a movement.
Sourcing directly from UK farmers, Sustainable Sauces buys surplus fruit and veg at fair prices, giving farmers additional income while rescuing ingredients from the waste stream. These raw materials are turned into handcrafted chutneys, sauces, and soups; each batch made with care, using classic preservation methods to give these once-overlooked ingredients a second life. But the story doesn’t stop at taste. A portion of profits goes toward supporting farming charities and mental health initiatives, helping the very communities that supply the food.
What started as one chef’s mission is quickly becoming a movement for change - one where great food, sustainability, and social impact all share the same plate. At Sustainable Sauces, we’re proud to say our story is just getting started, and we’re inviting you to be part of it.