The tale of Patum Peperium unfolds in the enchanting city of Paris, circa 1828, where John Osborn first unveiled this culinary gem. Two Paris Food Shows bore witness to its debut, where it clinched its inaugural accolade - a remarkable feat for an Englishman in the heart of France. Osborn's original recipe was a harmonious blend of anchovy, butter, and a clandestine medley of spices, bestowing upon the relish its opulent depth of flavour. Though its moniker, Patum Peperium, translates to "peppered paste," the essence of the product transcends mere paste, more akin to a fish-infused ambrosial butter.