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KIT

SMOKIN'! Shaws newest

addition is Smoky Chilli

Jelly, a medium hot

spreadable that balances

white wine vinegar with

Spanish smoked jalapeno

chilli flakes and British

sugar. Uses fruit pectin, so

suitable for vegans.

business after WWI and developed the

pickle manufacturing operation, followed

by Norman's son Martin in 1953, who was

a master vinegar brewer.

United by pickle

In 1967, with his father and uncle nearing

retirement, Martin Shaw spotted a news

story about Terence Peace, a local lad

who had just passed his Chartered

Company Secretary exams. Peace joined

Shaws as company secretary and within

two years was a director, marking the start

of a wonderful friendship that continues

today. The two families remain united by

pickle when Martin's sons, Matthew and

Daniel - the fifth Shaw generation - joined

the business in the 1980s, later joined by

Terence's son Jim. Representing the 6th

generation of the founding family, Annie

Shaw has joined the business which had

originally been set up in 1889 - the year

that Charlie Chaplin was born, the year

that the Savoy Hotel opened and the year

that George Shaw opened Shaws Relish

Works in Huddersfield. She has been

coming to the mill since childhood and

has since graduated from Huddersfield

University with a degree in Business

Studies with Environmental Management.

Soft touch

All Shaws products are gluten free,

suitable for vegans and vegetarians and

use only British sugar and vinegar plus

the famously 'soft' Huddersfield water

that first attracted the Victorian wool www.shaws1889.co.uk

ISSUE 30

MAGAZINE

DESANG

PLUS • New Products • Groovy giveaways • News (for T1 and T2)

WE'RE NO

ANGELS

But business as usual is best for

diabetics at Christmas

MAKING

CARBS COUNT:

CHESTNUTS ROASTING

ON OPEN FIRES

Our magazine is free!

textile industry to the area. Each cooker

produces a 500-litre batch, which is

dropped down to the next floor for

bottling, using a jar loading machine that

was installed in 1932. It is then left for the

flavours to mature for up to 10 weeks.

Shaws produce 30 - 40 tonnes of chutney

and relish per week.

Shaws website includes original

recipes based on Shaws products by inhouse food technologist Kate Pearson.

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