About The League
How it All Began...
Our range of hot sauces are all based on the original recipe and methodology of Maximinous Mark Francois. Maximinous Francois was a master chef who refined his craft in the kitchens of the La Terrace at The Dorchester Hotel, in London during the 1970s & 1980s, under the watchful eye of Anton Mosiman. During this time the restaurant was awarded two Michelin Stars.
Maximinous Francois died in May 2007. But fortunately for us, long before then, he passed his recipes, notes and techniques on to his son and close friends. It is from these notes that our sauce range - The Hillary & Blemish Collection - were born.
Max's original sauce is a traditional Caribbean recipe from St Lucia, which is still in use by his family today. Although the recipe is not really a secret, his version of this traditional St Lucian Hot sauce is a bit more refined than usual. But that doesn't mean the recipe lack punch! Like Dr Jekyll & Mr Hyde, this amazing concoction has a both a refined persona and a fierce bite.
By carefully altering the types of chillies and ingredients, but maintaining the methodology he used, we have created a signature set of flavours which, whilst remarkably different, all retain the same signature profile of Maximinous’ original recipe. Each recipe in this classic collections were approved by the great man (and the rest of the family) before he passed away.
Since then we’ve continued to experiment and search for new techniques and ideas, which, despite diverging from from Max’s technique and recipe, maintain his principles. Flavour & Quality first. Heat Second.