End of an period! Victorian favorite Gentleman’s Relish axed after 177 years as makers admit it is ‘now not commercially viable’

As eccentrically Victorian as monocles, pith helmets and puttees, Gentleman’s Relish has been a staple of traditional pantries since 1849.

The British anchovy paste – which is also known as Patum Peperium – has outlasted six monarchs and two world wars.

But owing to dwindling sales, the condiment has finally been discontinued after 177 years, with its manufacturer announcing that production was ‘no longer commercially viable’.

The paste was created in 1828 by John Osborn, an English grocer who lived in Paris, from a mixture of anchovy fillets, rusk, butter and a secret selection of herbs and spices.

However, he didn’t market it until 1849, when it was launched at the Paris Food Show.

To make it seem distinguished, he called it Patum Peperium, a sort of mock Latin for pepper pate.

The paste consists of around 60 per cent anchovy and is typically enjoyed spread on hot buttered toast.

Gentleman’s Relish has ceased production after 177 years, owing to struggling sales

The paste, first conceived of deep into the Victorian era, is made mainly of anchovies, along with spices and butter

AB Foods, which acquired the manufacturing rights to Gentleman’s Relish two decades ago, said: ‘While this Victorian relish has a niche and loyal following, it sadly does not have wider commercial appeal and, despite our best efforts, retailer distribution has dwindled. 

‘With Gentleman’s Relish no longer commercially viable and unable to secure a buyer for the brand, we regrettably stopped production earlier this year.’

James Bond author Ian Fleming was a fan, and would order the paste when dining at Scott’s, the historic London restaurant, served on toast with scrambled egg – a dish known as Scotch woodcock.