Well-Made Condiments by Sir Kensington’s

As food awareness moves forward, the brand is helping to keep sauces on par

Why read a story about condiments? Or, for that matter: why write one? After doing a full product range tasting with Sir Kensington‘s co-founder and CEO Mark Ramadan it became evident that there’s a conversation here worth having. Over the last few years, food awareness has increased dramatically—words and phrases like organic, non-GMO, cage-free and free-range now grace our vocabularies and ingredients labels have become …

Sir Kensington’s “Fries of New York” Exhibit

The artisanal ketchup purveyor presents a scientific breakdown of the condiment's best culinary counterpart in a two-day show

Four years ago, Scott Norton and Mark Ramadan brought Sir Kensington’s condiments to life. With so many mustards on the market, the two longtime friends thought, “Why not ketchup?” In the time since, the artisanal operation has grown, finding itself on shelves of specialty grocery stores and in the kitchens of countless restaurants. To celebrate ketchup’s ideal pairing—french fries—and the chefs that best prepare them …