Sir Kensington's
| Company type | Subsidiary |
|---|---|
| Industry | Food manufacturing |
| Founded | 2010 |
| Founder | Mark Ramadan, Scott Norton, Brandon Child, Win Bennett |
| Headquarters | New York City , United States |
| Products | Ketchup, mustard, mayonnaise, ranch dressing, Fabanaise (plant-based mayonnaise) |
| Owner | Unilever |
| Parent | Unilever |
Sir Kensington's is a food company headquartered in New York City, USA, established by Mark Ramadan, Scott Norton, Brandon Child, and Win Bennett. The company specializes in producing Non-GMO Project Verified condiments such as ketchup, mustard, mayonnaise, ranch dressing, and "Fabanaise," a plant-based mayonnaise crafted from aquafaba.
On April 20, 2017, Unilever acquired Sir Kensington's, which continues to function as an independently operated subsidiary.
Background
The inception of Sir Kensington's Ketchup dates back to 2008 when founders Scott Norton, Mark Ramadan, Brandon Child, and Win Bennett developed the product. Following two years of refinement, it was introduced to the market featuring less sugar and salt compared to conventional ketchup and excluding high-fructose corn syrup. The brand's name derives from an imaginary British merchant character that embodies the company's distinctive and playful identity. According to Ramadan, Sir Kensington represents the pursuit of superior quality with a whimsical British persona that mirrors Americans' appreciation for British elegance.
By May 2010, Ramadan and Norton committed full-time to the venture, achieving sales of 10,000 jars through upscale retailers like Dean & DeLuca and Williams Sonoma. The product line later expanded to include Non-GMO Project Verified and USDA-certified organic offerings such as mayonnaise, mustard, and vegan mayonnaise. Initial expansion was supported by $8.5 million in funding from Belgian private equity firm Verlinvest alongside other investors.
Products
Sir Kensington's introduced its flagship product, ketchup, in 2010, available in both glass and plastic containers with "classic" and "spicy" options.
The mayonnaise range debuted in May 2013 with flavors including classic, avocado oil, organic, Sriracha, chipotle, special sauce, and dijonnaise. Mustard selections encompass spicy brown, dijon, yellow, and honey mustard varieties. Additionally, the company offers ranch dressing in classic, avocado oil, buffalo, and pizza flavors.
In 2016, the company unveiled "Fabanaise," a vegan mayonnaise alternative made using aquafaba—a plant-based egg substitute derived from chickpea liquid.
Awards and recognition
Sir Kensington's Fabanaise earned the 2017 FABI award at the National Restaurant Association event held in Chicago, Illinois, as well as the 2017 NEXTY award at Expo West for innovation in products. The brand also received a Sofi award at the 2015 Fancy Food Show for its Special Sauce and was a finalist in 2016 for Chipotle Fabanaise. Furthermore, Sir Kensington's Spicy Brown Mustard and Yellow Mustard secured Gold and Silver medals respectively at the Worldwide Mustard Competition hosted by the National Mustard Museum.
Fries of New York
In November 2014, Sir Kensington's created a pop-up exhibit titled Fries of New York—a French fry museum showcasing 100 fries from various New York City eateries preserved in resin. This display celebrated the history of French fries alongside their accompanying condiments, strengthening the brand’s association with gourmet sauces and culinary heritage.
Acquisition
On April 20, 2017, Unilever completed the purchase of Sir Kensington's for an undisclosed amount, with the objective of broadening its range of high-end condiment offerings and enhancing its presence in international markets.