The secret is in the sauce, it's just a shame it's the trickiest bit to execute. Like many cooks, They were frustrated by the lack of all-natural gravies and sauces on the market.

Most commercial sauces come in odd powdered formats, or packets full of salt, MSG, artificial flavours and yeast extracts. Hardly what you'd call real food, and certainly not anything you'd want to pour over a beautiful Sunday roast. 

So, They made their own! The old fashioned way; by simmering down high quality ingredients and reducing the liquid. No preservatives. No additives. No gluten. Simply heat and pour generously over roast meats. Less time in the kitchen, more time at the table. Bon appetit!