Atkins & Potts

At Atkins and Potts we pride ourselves on our kitchen cooking values. Nothing in our ranges is mass produced. Furthermore we ensure that all our products contain a high percentage of the key ingredients and not just token amounts.

Everything we produce is lovingly made in our Berkshire kitchen. We alone create the recipes and use the very best quality ingredients.

We’re constantly innovating. Our ranges contain classics, with a contemporary twist and we love to experiment with exciting new flavours and textures.

Atkins and Potts is a family owned business which creates and produces speciality food from our kitchens on the county border of Hampshire and Berkshire in England.

You’ll ?nd we have an extensive range of products which have all been inspired by our own love of food.

The team of artisans in our kitchens take immense pride in their own work and have earned respect for the quality of the ingredients they use during production.

As a result all Atkins and Potts’ products contain lots of principal ingredients giving them a depth of taste which has become our signature. We hope you enjoy your experience.

Nicola & Robert Young - Owners

Chipotle Chilli Dipping Sauce

Enjoy this rich and smoky sauce as an accompaniment for fried sole or plaice fillets, grilled chicken, and rice dishes. It also makes an exciting dip for spring rolls, rice crackers and Thai fish cakes

Mango & Chilli Dipping Sauce

This rich tropical flavoured sauce has the addition of some chilli warmth. Use it as a dip for cooked shrimp, calamari and spring rolls. Also enjoy with chicken, pork and fish.

Habanero Chilli Jelly

This condiment is great for livening up sandwiches and panini or glazing sausages. Perfect with cold meats and cheeses and essential at a barbecue. 

Béarnaise Sauce

A classic creamy sauce with tarragon, chervil and shallots. Traditionally served with steak, but also delicious over smoked fish, with cold meats or even in a potato salad with tuna or smoked ham.

Bramley Apple Sauce

Our Bramley Apple Sauce, made from Kentish Bramley apples from Fourayes Farm in the Garden of England, tastes just the way it should. Of apples. This classic condiment is traditionally served with roast pork, but try it with good herby sausages, with a little cinnamon on pancakes.

Dijon Mustard

This is a traditional Dijon mustard with plenty of flavour and a good bit of mustard heat. An essential in all sorts of recipes, including dressings, sauces and marinades, it is also the perfect match for cheeses and cold meats.

Dill Mustard Sauce

The traditional accompaniment for gravadlax. This Scandinavian classic also works wonderfully well with egg sandwiches, salads and ploughman's, or even as a dip for crudités.

Green Peppercorn Sauce

A properly peppery condiment with plenty of punch, this classic sauce is great with steak, duck or game dishes. It also works wonderfully well with traditional sausages thick-cut beef sandwiches.

Hollandaise Sauce

A classic sauce with subtle butter and lemon notes. Traditionally served over asparagus and essential for eggs Benedict, it also works wonderfully with fish or steamed vegetables.

Honeyed Cranberry Sauce

A deliciously fruity cranberry sauce mellowed with smooth golden honey. A perfect partner for festive turkey, or spread over a chicken breast, topped with a slice of Camembert and wrapped in filo. It also works perfectly whipped into home-made ice cream, or even in a smoothie.

Horseradish Sauce

With this horseradish sauce we are proud to have perfected the ideal partner for your roast beef. Delicately creamy at the outset, with the heat of fresh horseradish fighting through! Also fantastic with smoked fish, in mashed potatoes and with eggs.

Mint Sauce with English Mint

Our mint sauce is made with British grown mint. The classic accompaniment to roast lamb, it can also be used to add flavour to gravy, soups, yogurt dips, Moroccan tagines and Middle Eastern dishes. 

Seafood Sauce with Lemon Zest and Dill

A fresh combination of zingy richness and sweet aromatic flavours. Fabulous with fish, fish cakes, or salmon filo parcels. The perfect dressing for classic prawn cocktail or crab and avocado salad. Exquisite in egg sandwiches.

Tartare Sauce

Our tartare sauce is made with generous quantities of succulent gherkins and capers, with a little dill and a few shallots for extra depth. A classic accompaniment for fish and chips and seafood, it's also excellent in egg sandwiches or as a dip for your favourite crisps.

Wholegrain Mustard

This pantry essential is a must with roast beef, and makes great vinaigrettes. Stir into creamy sauces to add an edge, or mix with honey and ginger to create a glaze for green beans. Superb with sausages and cold meats.

English Mustard

This traditional mustard, made in keeping with the recipe of our Victorian ancestors, can cause the eyes to water. The indispensable accompaniment for beef and pork, pies and sausages, you can also use to add a kick to mayonnaises, vinaigrettes, and marinades. 

Mango & Lime Coulis

These delicious fruit coulis can be used to dress ice creams, sorbets, poached fruits, crêpes or your favourite cheesecake. Also whisk with yoghurt to make a smoothie or add a splash to your favourite cocktail.

Raspberry Coulis

These delicious fruit coulis can be used to dress ice creams, sorbets, poached fruits, crêpes or your favourite cheesecake. Also whisk with yoghurt to make a smoothie or add a splash to your favourite cocktail.

Roast Garlic & Balsamic Vinegar Dressing

Enjoy the nutty mellowness of slow-roasted fresh garlic and the sharpness of balsamic vinegar with green salads and avocado. Drizzle over salads or oven-roasted sliced peppers, aubergines, courgettes or portobello mushrooms.

Ranch Dressing

This incredibly versatile dressing can be drizzled over Caesar salads, grilled vegetables, barbecues, baked potatoes or vegetable burgers. Mix with Cajun spices to make a dip for tacos and tortillas. 

Herbes de Provence Vinaigrette

Enjoy this heady vinaigrette – inspired by traditional recipes from the south of France – with sun-dried tomato salad or whole, oven-baked artichokes as a starter, or drizzle over pan-fried asparagus with fresh cracked pepper, or over roasting vegetables for added depth of flavou

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Wasabi and Lime Dressing

Enjoy the exotic warmth of wasabi and the citrus sharpness of lime drizzled over a seared tuna or beef salad with avocado. Also delicious served with grilled salmon.

Honey and Mustard Dressing

Enjoy the rich sweetness of honey combined with the subtle warmth of mustard over a spinach or mixed green salad garnished with cooked bacon pieces, mandarin orange segments or bean sprouts. It’s also delicious drizzled over grilled tiger prawns and rocket salad.

Caesar Dressing

This much loved classic dressing is best served with romaine or cos lettuce and topped with freshly grated parmesan and croutons. For a more substantial meal serve add some anchovies or bacon or serve with grilled chicken, steak, or seafood.

Madeira and Wild Mushroom Finishing Sauce

The rich sweetness of Madeira combined with the earthy full flavours of wild mushrooms. Ideally suited for duck, game and other rich meats, this sauce is also perfect for roasting and glazing vegetables. 

Red Wine & Juniper Finishing Sauce

This chef's favourite combines the warmth of red wine with the rich flavour of juniper. Ideally suited for red meats, just right for casseroling or roasting vegetables. 

Lemon and Tarragon Finishing Sauce

This sauce combined the aromatic flavours of tarragon with the freshness of lemon zest. Fantastic with fish, scallops and other seafood, sensational for steamed chicken or glazing carrots. 

White Wine, Smoked Garlic and Thyme Finishing Sauce

The intensity of smoked garlic mellowed with wine, thyme and a good measure of double cream. Perfect with pork, chicken and other white meats or poured over tortellini, broccoli or cauliflower.

Brandy & Three Peppercorn Sauce

A quick to use, rich classic French sauce deliciously flavoured with brandy and peppercorns. Ideally suited for fillet steak. Also enjoy with pork fillets or use to bake finely sliced potatoes

White Sauce with Parsley & Lemon Zest

This classic chef inspired sauce has the added freshness of lemon zest and parsley. It is a great companion for a wide variety of grilled, poached or smoked fish. 

Cranberry, Port and Orange Zest sauce

Serve hot or cold with roast turkey or baked gammon for festive occasions. Use to top baked goats cheese or camembert. Drizzle onto pancakes or poached pears or use in a trifle.


Simply heat and pour this gravy over roast turkey, turkey meatballs or mashed sweet potatoes.

Red Onion Gravy

You can pour this sauce directly over beef, sausages, mashed potatoes or Yorkshire puddings. For extra bite add flaked blue cheese or crumbled goat's cheese.

Beef, Red Wine and Thyme Gravy

You could pour this sauce directly over roast, pan fried or grilled beef joints or steaks. For a treat add a spoonful of Atkins and Potts Caramelised Onions.

Chicken, White Wine and Tarragon Gravy

You could pour this sauce directly over steamed, fried or grilled chicken, or add some chopped preserved lemons for a fantastic flavour.

Lamb Gravy

Use to make shepherd's pie or as a base for stews, casseroles, pies and a classic lamb hot pot. Try shredding leftover roast lamb, mix into the gravy then serve with Moroccan inspired jewelled rice.

Chipotle Chilli Mayonnaise

We've taken our classic mayonnaise and added a good measure of chipotle chilli to create a spicy smoky accompaniment for corn chips, fries or your favourite sausage sandwiches. Try as a dip for crudités, or reduced with a little vinegar as a dressing. 

Lemon Mayonnaise

A zesty, refreshing mayonnaise to liven up a chicken sandwich or salad. We've added plenty of lemon juice and zest to our classic mayonnaise to create a perfect partner for barbecued prawns or grilled fish, or to add extra tang to a coleslaw.


Atkins and Potts mayonnaise is made with the classic ingredients of free range egg yolk, Dijon mustard, lemon juice and white wine vinegar. Perfect in a sandwich, wrap or salad and for countless other meal occasions. 

Toasted Garlic Mayonnaise

Atkins and Potts classic mayonnaise with a twist. Made with free range egg yolk, Dijon mustard, lemon juice and white wine vinegar, plus a good measure of toasted garlic. Perfect in a sandwich, wrap or salad, and for countless other meals.

Wasabi Mayonnaise

The perfect partner for smoked fish and sushi: Atkins and Potts classic mayonnaise with a little wasabi – Japanese Horseradish – to add bite. Excellent with seafood, try also with poached eggs or as a dip for prawn crackers. 

Mascarpone and Roast Garlic Pasta Sauce

Made with plenty of roast garlic smothered in mascarpone and white wine. Delicious with chicken and pancetta, incredible with seafood.

Roast Vegetable Pasta Sauce

Made with roast peppers, onions and courgettes with a sprinkle of toasted pine nuts. Perfect for pouring over linguine or tagliatelle.

Tomato and Basil Pasta Sauce

We fry onions and garlic before adding tomatoes and simmering with plenty of basil. Pour over trout steamed in white wine, or top a bruschetta.

Wild mushroom & Tarragon Pasta Sauce

A quick to use, flavour-packed pasta sauce with wild mushrooms balanced with aromatic tarragon. Perfect served with your favourite pasta cooked 'al dente'.

Balsamic and Plum Chutney

A luxuriously rich chutney made by simmering dark plums in balsamic vinegar and adding a touch of spice. An excellent accompaniment for good strong cheeses and pâté, this chutney is also a superb ingredient with duck. 

Caramelised Onions

Spread this much loved relish over thinly cut steaks, roll, and then roast. Spoon into tarts or open filo cases generously filled with goat's cheese and bake, or spoon into a gravy or casserole to add flavour and texture. 

Cherry Tomato Chutney

A chunky tomato chutney with our subtle blend of spices and a healthy kick of chilli at the end. Absolutely essential for a doorstep sandwich with your favourite strong cheddar, fantastic with cold pies and pâté, and adds oomph to burgers, sausages or the BBQ.

Spicy Cranberry Relish

This savoury yet fruity relish complements cold meats, pâté and cheeses, and is a perfectly partner for game, duck or haggis. Or try generously spooned onto roast vegetables or feta tarts.

Red Onion and Jalapeño Relish

A crunchy and spicy blend of red onions and white wine vinegar, with the added heat of green jalapeños and red chillies. This relish is great for livening up sandwiches and panini or glazing sausages, perfect for dipping tortillas and nachos, and essential at a barbecue. 

Spicy Piccalilli

The traditional British accompaniment to cold meats and cheeses with a bit more whollop! We've simmered the vegetables in vinegar and Dijon mustard with a pinch of crushed chillies. 

Sticky Fig Chutney

A luxuriously rich chutney to partner good strong cheeses and pâté. Also spoon into tarts or open filo cases generously filled with goat's cheese and bake. 

Spicy Carrot Soup

With its bright, sweet flavour this soup combines well with warm spices. Add a can of drained red kidney beans and garnish with Greek yoghurt, paprika and cumin seeds.

Smoky Tomato Soup

Serve with a swirl of crème fraiche and chives, or drizzle with olive oil and sprinkle with parmesan shavings, or add a dollop of pesto and toasted pinenuts.

Dark Chocolate Dipper

This fabulously rich dipping sauce is the perfect dip for fresh strawberries or cherries, your favourite dried fruits, mini doughnuts, marshmallows and flapjacks.

Milk Chocolate Dipping Sauce

This smooth creamy chocolate dipping sauce is a perfect match with fresh fruits, dried fruits and marshmallows. Also lovely drizzled over ice cream.

Balsamic Syrup and Glaze

A glorious glaze, syrup and plate garnish. Once used, you will find it indispensable. Try drizzled over strawberries, Marsala poached peaches with crème fraîche or mozzarella and caper salad.

Chilli Balsamic Syrup and Glaze

A sweet sensation with a glow of chilli. Delicious drizzled over duck breasts, crab cakes or Serrano ham with roasted peppers. An inspired choice with goat's cheese and rocket salad. 

Lavender Syrup

An original syrup with that quintessential lavender aroma. Use to flavour a br?lée or meringue, to liven up a salad or drizzle over yoghurt, ice cream or sliced strawberries with chopped mint.

Pomegranate Syrup

A firm favourite in cocktails and smoothies or drizzled over ice creams or sorbets. This syrup is a revelation mixed with a little vinegar and poured over warm shredded lamb salad.

Rose Syrup

A fabulously fragrant syrup with a distinctive floral flavour. Exquisite on rice pudding, sorbets or ice cream. Excellent with Middle Eastern stews and tabbouleh and North African tajines. 

Rosehip Syrup

A traditional syrup with a unique sweet nut sharp flavour. Try drizzled over meringues, rice pudding or Panna Cotta. Can also be diluted with hot water as a soothing drink when you have a cold.

Gourmet Tomato Sauce

Packed with flavoursome tomatoes and our own blend of spices, this is the essential sauce for French fries, hamburgers, sandwiches and grilled  meat. It's also a key ingredient in seafood and barbecue sauces and meatballs. And in Japan they eat it on rice!

Gourmet Brown sauce

This traditional British condiment combines the sweetness of fruit with our special blend of spices. An essential for the Great British Breakfast, you can also enjoy it as an accompaniment for hot or cold savoury food, and a secret ingredient in soups, stews and sauces. 

American Steak Sauce

Simply dollop on a juicy barbecue steak or drizzle on top of thinly sliced rib-eye steak served on crusty bread. This American classic is also great with British favourites such as bacon sandwiches or sausages and mash.

Classic Stroganoff Sauce

This hearty sauce has its origins in Russian Siberia where the respected Stroganov family settled in the nineteenth century. This sauce is delicious served with beef and matchstick potatoes

French Chasseur Sauce

This French classic is reputed to have been created by the seventeenth century chef Louis XIV. This sauce is traditionally served with venison, game birds or chicken.

Mexican Chilli Con Carne Sauce

Mexican saloons, or Cantinas, served spicy chilli con carne free to its customers in the hope that they would drink more beer to cool the chilli fire. Notice that the translation refers to 'Chilli with Meat' rather than the inverse!

Kashmiri Korma Sauce

This Persian-Indian sauce embodies the unique flavours in Asian cuisine that arise as much from the preparation method as from the ingredients. It's great with prawns, chicken or vegetables.

Moroccan Harissa Sauce

In Tunisia, Harissa is served at virtually every meal as part of an appetiser along with olives and tuna. It is also used as an ingredient in a lamb or fish stew with vegetables. Harissa is also used to flavour the sauce for couscous.

Dark Chocolate Dessert Sauce

This bitter dark Belgian chocolate is perfect for waffles, fresh fruit, ice cream or pancakes. Or Stir into hot milk for a lovely hot drink.