Our range of Products non-exclusively includes: Fruit, Herb and Spiced Vinegars, Chutney, Herb Infused Extra Virgin (Koroneiki) Olive Oil, Curry Pastes, Pickles, Oven Blushed Tomatoes in Extra Virgin (Koroneiki) Olive Oil, preserved lemons, jams, jellies, fruit butters and of course ketchups. 


The Global Ketchup Concept

When most people think of ketchup they think of tomato ketchup and especially in Europe. Take a trip to the heartland of America however and you will find many North Americans familiar with non-tomato based versions of ketchup albeit predominately homemade. And surprisingly in the Philippines, the nation’s most popular ketchup is a Banana Ketchup, just Google-it if you don’t believe us! What defines most ketchup around the world is largely the use of sugar, vinegar, salt and spices which when cooked and blended together with a fruit or vegetable base creates a tasty table sauce and marinade for all year round. Due to its long shelf life and versatile culinary uses ketchup is a great store cupboard favourite. Leila’s Larder created the Global Ketchup Company in order to develop and sell an evolving range of internationally inspired hand-made ketchups using seasonal produce and carefully sourced best quality hand-blended spices and herbs.



The Global Pickling Concept

The art of pickling and preserving goes back as far as early human civilization itself with archaeological evidence of pickling by the Mesopotamians in 2400BC. The benefits of preserving food with the help of salt, vinegar and spices were obvious in the days before refrigeration and when travel was always long and arduous. Nowadays pickling and preserving is done on such an industrial scale that pickles are often taken for granted and the art of making them rarely dwelled upon. All nations of the world have participated across the centuries in refining, developing and eating pickled, preserved and fermented foods. The heavy use and variety of herbs and spices in pickles globally is fascinatingly diverse and increasingly being proven to pack an antioxidant punch into any meal. Kimichi, for example, an increasingly popular Korean pickle of fermented Chinese cabbage, or Kalamata olives are now commonly recognised as super-food pickles that eating regularly can significantly improve cardiovascular health. Star anise used in many Asian pickles and preserves is such a powerful antioxidant that it is the main ingredient in the patented Tamiflu vaccine. For all these reasons and more, at Leila’s Larder we believe in reviving reverence for the humble pickle and capturing the freshness and flavour of seasonal produce, using multi-nationally inspired recipes.


The Global Jamming Concept

Whilst jam, jellies and marmalades have popularly been associated as quintessentially British confections in modern times, the origins of preserving sweet fruits, vegetables or nuts in honey, or any natural sugar has its historic roots in regions of the world where natural sugars were more abundant. Crusaders brought sweet preserves from the Middle-East to Britain in the 11th century and it is said that jams became popular amongst European royalty after Queen Mary Stewart of Scotland brought back marmalade from France as a treatment for her ill health in 1560. The word marmalade in the English speaking world is associated with citrus and citrus peel only jams but in non English speaking countries it can refer to any sweetened preserve. The origin of the word marmalade is Greco-Latin, ‘melimelon’ to the Ancient Greeks, referred to a preserve made from quince and honey, this was later adopted and recorded by the 1st century Romans as ‘melimelum’ a jam of quince and honey, the Portuguese word for quince: ‘marmelo,’ is later attributed as giving us the modern English word marmalade. At Leila’s Larder we believe in jam with a difference, no more generically sweet empty calories in a jar but truly delicious fruits, spices and herbs and vegetables captured and preserved with a conscientious use of sugar and natural sugars. We believe in minimising the added sugar content of our jams where possible, most of our jam products therefore fall into the category of reduced sugar extra jam, meaning that they are typically less than 60% sugar and have a 50% or higher fruit content.

Olive Oil & Vinegars

Flavoured Olive Oil & Vinegars

The art of making and using vinegars and olive oil in food and food preservation has literally thousands of years of history with evidence of olive cultivation dating back to the Neolithic period of man around the 8th millennia BC and evidence of vinegar production as early as the 5th millennia BC by the Babylonian civilization. The medicinal and health benefits of the olive were so quickly recognised by humans that olive oil became a spiritual sacrament long before the olive tree's many references in the Old and New Testaments. Today, Greece is still the largest consumer of olive oil per capita. Olive oil is not only the beating heart of the Mediterranean diet, it is the foundation of the much studied Cretan diet which, rooted in early Minoan civilization has stood the test of time through war, famine and modern scientific scrutiny. Hippocrates, the founding father of modern Medicine described more than 60 ailments that could be treated with olive oil, as well as prescribing a mixture of honey and cider vinegar 'Oxymel' as a generally restorative tonic in 400BC. What was clear to the ancients is still clear today, there are immeasurable benefits, not only to the consumption of olive oil but to the heavy and regular consumption of olive oil and vinegars. At Leila's Larder we use only top quality extra virgin olive oil and our favourite comes from an ancient Cretan variety of olive that is widely grown across Greece, called Koroneiki. Leila takes this oil and carefully infuses it with herbs and aromatics for concentrated, flavour-packed culinary shortcuts. Similarly with our vinegar products, we carefully source good quality cider or wine vinegars which are then infused with honey, fruits, herbs, spices or a combination and rebottled to produce uniquely delicious vinegars. 

Chutneys, Relishes & Accompaniments

The Global Relish Concept 

The word Chutney is Indian in origin, coming from the Hindi word ‘to lick’: ‘chatni’.  Although dating back to at least 500BC, the Indian predilection for a relish was spread globally with the help of the Roman and later the British, empires.  In Shakespeare’s day chutney was still known as a pickle, hence the phrase ‘to be in a pickle’, Act 1, Scene 1 of The Tempest. Whatever word you prefer the definitions are very broad and can refer to an innumerable variety of preparation, preservation or cooking methods and all manner of ingredients. The common factor is that they all describe a ready to eat product that is meant to be eaten with, as well as compliment the main meal. One can think of chutneys as a democratic practice as several are typically offered together they facilitate each person to embellish and rebalance their own plate of food as they wish. The rich layering of herbs, spices, aromatics, and the calibration of hot, cool, sweet, sour, and savoury has evolved through many centuries along the spice routes of the world which all originated in Asia over 3000 years ago. At Leila’s Larder we believe in keeping these rich traditions alive, taking inspiration from both ancient and modern cultures throughout the world and spreading the joy, democracy and health benefits of adding relishes, chutneys &accompaniments to the dining experience. 

More Product information & Online Shop coming soon!