Sir Kensington’s Condiments

When Malcolm Gladwell wrote a 2004 New Yorker story about how its impossible to compete with Heinz ketchup, Brown University seniors and co-founders of Sir Kensington’s Scott Norton and Mark Ramadan took it as a dare. From the beginning, Sir Kensington’s saw opportunity in the fact that Heinz defined the ketchup category— and all other ketchup brands copied their packaging, positioning, texture, and taste. But Norton and Ramadan’s motivation was to create a product that was dramatically different and better, and started tinkering with recipes in their off-campus apartment and even hosted “Ketchup-Tasting Parties” to poll their friends with blind taste tests. When they nailed the recipe, they set out to position the packaging and brand in a distinctive way.

Today,  Sir Kensington’s is a saucy yet dignified brand of New York-based gourmet condiments that offers an all-natural, GMO-free alternative to the ketchup status quo. Sir Kensington’s crushed ripe tomatoes balance a blend of seasonings that resulted in a distinct flavor that relied less on sugar and salt and more on quality, texture, and flavor. At last, progress—a ketchup that could compete with Heinz that requires no apology.


Sir Kensington’s Products include:

Sugar Free Organic Avocado Oil Mayonnaise


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Chapter 1: The Story of Sir Kensington

Born to a merchant family in Great Britain, Sir Kensington attended Oxford University for his course of undergraduate study, attaining degrees in mercantile trade, agronomy, and culinary arts. Inspired by herbal curiosities brought west by sail, he developed a wanderlust and shifted his focus to the Orient.

Upon joining the National Geographic Society and Guild of Pepperers, he accepted a post in Constantinople in the service of Her Majesty, advising the British East India Company in speculation of rare spices. Upon his return to England, he authored and defended his groundbreaking thesis, A Most Seemly Union: Byzantine Gastronomy & the Delightful Marriage of Greek and Roman Influence, 330-453, to earn a doctorate from Cambridge.

The commercially savvy Sir Kensington then founded and developed a reinsurance concern later acquired by Lloyds of London, thusly freeing him to focus on his true calling: the evolution of cultural understanding. He began hosting summits and salons with various luminaries from across the Old and New Worlds alike, quickly realizing that the secret to a pleasing gathering was the gastronomic fuel on which it ran.

Chapter 2: The Recipe

At one such summit, the emperor of Japan presented the assembled guests with tender slices of Wagyu beef. Upon being served, Catherine the Great of Russia leaned toward Sir Kensington to request a side of ketchup.

Baffled yet intrigued by the request, Kensington ventured to the kitchen, where he could find nothing acceptable for such a dish or such a diner. Undeterred, he set about to create, on the spot, a ketchup that would forever bear his name. And so the knowledgeable knight became a ketchup king, forever to be fondly favoured for his flavourful findings. He remains to this day the only commoner to have been invited to Buckingham Palace for three meals in a single day.

Chapter 3: The Revival

Sir Kensington's spice chronicles were feared lost until 2008, when Brown University students Scott Norton and Mark Ramadan uncovered them, filed away and forgotten, in the library's special collections.

Enchanted by the simplicity of the lost recipes, Scott and Mark vowed to revive ketchup in the Sir Kensington tradition. A great success, the experiment yielded the first of many batches of this rare and exceptional formula. Uncommon, healthful, and painstakingly prepared, it could bear no other name than that of Kensington himself.

Today, Sir Kensington's is headquartered in New York City's SoHo district. The company continues its tradition of daring innovation in order to offer its faithful clientele wholesome, delightful alternatives to the status quo. Sir Kensington would be proud.

And so a most extraordinary tale reaches its end.

How did Sir Kensington's start? How long has it been around?

Answer: Sir Kensington's was a lofty dream shared by Mark Ramadan and Scott Norton during their undergraduate studies. The two noticed the food world was changing for the better, but that condiments hadn't quite caught up yet. Mark and Scott set out to change that. They left their corporate jobs and took on their dreams by officially launching Sir Kensington's in 2010.

Who is Sir Kensington?

Answer: Sir Kensington is an imaginary explorer, adventurer, and spice trade enthusiast. He's basically the fun-loving, food-loving spirit animal of every Sir Kensington's team member.

Where is Sir Kensington’s headquartered?

Answer: Sir Kensington’s is located in the SoHo neighborhood of New York City.

Where do I buy Sir Kensington's?

Answer: You can find Sir Kensington's at natural retailers nationwide. Find your neighborhood provider by dropping your zip code into our product finder.

Do you ship internationally?

Answer: We do not ship internationally from our e-commerce site, however, some of our products may be purchased and shipped to most countries through vitacost.com.

I want to work at Sir Kensington's. Any job openings?

Answer: Check out all of our available job listings on The Muse.

How often do you come out with new flavors?

Answer: We release new products every May. Be sure to sign up for our email list and follow us on Instagram to stay ahead of the curve!

Do I have to refrigerate my Sir Kensington’s condiments after opening?

Answer: Our eggless Fabanaise should be kept refrigerated at all times, including before opening. All of our other delicious products should be refrigerated after opening. We preserve good taste, not preservatives!

How long can I enjoy my condiments after opening?

Answer: After opening, store your condiments in the refrigerator. There, they'll be safe to enjoy approximately 2 months after you first open your jar or bottle.

Is Sir Kensington's Kosher?

Answer: Each flavor of Sir Kensington's egg-based mayonnaise and each flavor of Fabanaise (vegan) mayonnaise is Certified Kosher. The Ketchup and Mustard lines are not.

Are your condiments organic?

Answer: We are very excited to have launched an Organic Classic Mayonnaise. Every Sir Kensington's product is Non-GMO Project Verified, and uses the best ingredients to make the best tasting condiments. Sometimes that means using organic ingredients, as with the use of organic sugar. Other times, like with our tomatoes, it means sourcing the best-tasting, non-GMO ingredient we can find.

Does your mayonnaise contain dairy?

Answer: No, our mayonnaise is dairy-free.

Why is there sugar in your mayo?

Answer: We use trace amounts of sugar to balance the acidity of the lemon juice and achieve the well-rounded flavor you love. Our mayonnaise contains .25 grams of sugar per serving. By FDA standards, this trace amount does not register as a per-serving quantity. As a result, it is listed as 0g.

What do I do if my mayonnaise appears separated?

Answer: If your mayonnaise appears to be separated, do not eat it. Because Sir Kensington's does not use artificial stabilizers or preservatives, the contents may separate when exposed to freezing temperatures. Please contact us if you recently purchased a mayonnaise that may have separated.

What type of eggs do you use in your mayonnaise?

Answer: We proudly use Certified Humane, free range eggs in our mayonnaise, provided by a collective of family farms in Illinois. The chickens are free to roam outside all day long; we believe the happiest chickens make the best eggs.

Are the eggs in your mayonnaise pasteurized?

Answer: Yes, the eggs in our mayonnaise are pasteurized.

What kind of oil do you use in your Classic Mayonnaise and Fabanaise (vegan) lines?

Answer: We use 100% sunflower oil in our Classic, Organic, Sriracha, Chipotle, Special Sauce, and Dijonnaise varieties, as well as in our Fabanaise (vegan) line.

What oil do you use in your Avocado Oil Mayonnaise?

Answer: The oil used in our Avocado Oil Mayonnaise comes from two varieties of avocado: Hass and Fuerte. Avocado Oil is made by pressing the pulp of the avocado fruit, without the skins or seed.

How much sugar is in your ketchup?

Answer: Our ketchup has 2 grams of sugar per serving. Our ketchup contains 50% less sugar than the leading brand, and never uses high fructose corn syrup.

Could you tell me more about the tomatoes you use in your ketchup?

Answer: We source our tomatoes from a collective of farms in Northern California. Our vine-ripened tomatoes are canned within 6 hours of being picked to ensure the ultimate freshness and the best-tasting flavor.

Where do your mustard seeds come from?

Answer: Our mustard seeds come from Saskatchewan, Canada, where the highest quality mustard seed are produced.

Are your condiments gluten-free?

Answer: Yes, all of our products are Certified Gluten-Free.

Do your products contain MSG?

Answer: Absolutely not! Our products do not contain any artificial ingredients.

Do you use High Fructose Corn Syrup?

Answer: Never! Our products are sweetened with organic sugar; never high fructose corn syrup.

Why do you use Sunflower Oil instead of other alternatives?

Answer: We choose to use sunflower oil because it is true to the classic French tradition of making mayonnaise, and we believe it produces exceptional flavor. While Canola Oil is most often used in conventional mayonnaise, it is typically derived from GMO seed. Our 100% sunflower oil is only extracted from non-GMO sunflower seed.

What kind of vinegar do you use?

Answer: We use white distilled vinegar that is derived from cane alcohol and non-GMO corn.

Do your products contain peanuts?

Answer: No, our condiments do not contain peanuts. They are produced in a peanut-free facility.

Do your products contain tree nuts?

Answer: Our condiments do not contain tree nuts, but they are produced in a facility with tree nuts. While our team has strict cleaning and allergen programs in place to minimize the possibility of cross-contamination, any item produced on a shared line runs a slight risk of contamination. Customers with severe allergies should take this into account when deciding whether to consume our products.

About Us : 

Established in 2010, The Paleo Foundation was first organized for the purpose of improving the tolerability of the paleo diet, and to help adherents easily identify products that met its basic tenets.  Since then, thousands of products have been certified through the Certified Paleo, Keto Certified, and lab -tested Grain-Free Gluten-Free certification programs.

 


Disclosures:

100% of  Paleo Foundation revenue is generated through certifications.  We do not accept donations, corporate sponsorships, or financially benefit from the sales of any certified products, product giveaways, or partnerships with industry contacts or retailers for the purpose of maintaining the integrity of an impartial certification standard. 


Certified Paleo logo Certified Paleo:

Each certification program has a different set of standards.  Certified Paleo is the Paleo Foundation’s first, most popular, and highest level of certification for Paleo-compliant products.  Certified Paleo Products are products that contain Paleo ingredients, but may have some 21st-century processing or packaging methods allowing for shelf stability.

 


Grain Free Gluten Free Certified LogoGrain-Free Gluten-Free: 

Grain Free Gluten Free Certified products are gluten-free and do not contain any grains of gliadin competitive residues.  All Grain-Free Gluten-Free products have undergone two rounds of audits, including lab tests, and a final review to become approved for the Grain-free Gluten-free Certified Program. 

 


 

Keto Certified LogoKeto Certified: 

The ketogenic diet is a restrictive, demanding diet that can be difficult to maintain, and tolerability of the ketogenic diet is the single most important factor limiting individual acceptance for initiation.  Therefore, improving the tolerability of the ketogenic diet is crucial to preventing diet discontinuation, warranting further investigation into methods for improving palatability, improving the availability and convenience of foods that are compliant with the ketogenic diet, as well as addressing cultural and social acceptance.

The Keto Diet product market may be in a unique position to improve tolerability, especially in social and cultural environments that typically feature carbohydrate-rich “special occasion” types of foods. In 2016, the Paleo Foundation launched the world's first Keto Certified program for products with standards that were developed for adherence to a classical ketogenic diet.

 

 

 

 

 

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