Bear & Burton's Fireshire Sauce with chilli-glazed sliced steak on a tin tray on a wet harbour wharf at night
Bear & Burtons W Sauce FIRESHIRE SAUCE

W Sauce with a proper kick

A 100-year-old family W Sauce recipe turned up with a blast of chilli heat — tangy, savoury and sweet. Built for steak marinades, Caesars and Bloody Marys.

Family-recipe W Sauce with a proper chilli kick — made for steak marinades.

Bear & Burton's Fireshire Sauce 355ml bottle
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Worcestershire Sauce category lifestyle photo - seared steak with dark glossy glaze lifestyle photo

Deep & SavouryDark, glossy and dripping off a hard-seared steak.

Worcestershire Sauce

Old-world ferment, put to proper Aussie use.

Worcestershire sauce is the fermented vinegar, tamarind and anchovy sauce with roots in British and Indian cooking — thin, dark and intensely savoury, built to disappear into a dish rather than sit on top of it. The name comes from the English county where it was first bottled, but the flavour itself is pure umami: salt, sour and fermented depth in one small dash. It's best worked into a marinade for steak or roast beef, splashed into a gravy or stew for backbone, stirred through a shepherd's pie mince, or added by the dash to a Bloody Mary or a fry-up sauce where its umami depth does the heavy lifting without announcing itself.

Start with Bear & Burtons' Fireshire Sauce for a chilli-spiked take on the classic profile that still holds the fermented backbone, or their Breakfast Sauce Too, a gluten free version built specifically for the fry-up table rather than the marinade bowl.

What sets this apart is the range within one maker — the same fermented Worcestershire backbone stretched across a hot sauce and a breakfast condiment, each tuned for a completely different meal, rather than one bottle trying to do every job at once.

Breakfast Sauce Too is gluten free, and both carry that same deep savoury base underneath a different top note. Old-world ferment, put to proper Aussie use.

Explore more: our sauces and mustard collections.

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