The Lea & Perrins Worcestershire Sauce has been around for over 150 years. A pharmacist named John Wheeley Lea worked in the English market town of Worcester. William Perrins ran a pharmacy in the nearby town of Evesham. On January 1, 1823 they organized their business in Worcestershire and called it Lee & Perrins.
It is said the recipe is from a nobleman in the county, namely Lord Sandys, a native of Worcester. He was an ex-governor of the Indian state of Bengal. Lord Sandys was a connoisseur of exotic eastern sauces and spices. Thus, he used tamarind, garlic, eschalots, onions, and molasses in his original recipe which turned out to be horrible. However, Lea and Perrins improved it and the recipe used today is very popular. Their final recipe has never changed and is a trade secret. The shape and wrapping of its bottle has not changed in many years.