Forget traditional brown and red sauce, there is a new breakfast condiment in town.

Britain's full English dishes are to be brightened up by colourful newcomer, Purple Sauce, which is inspired by blackberry ketchup that dates back 400 years.

The project is the brainchild of Britain's Best Dish judge and TV chef Ed Baines, but excited brunchers will have to visit Premier Inn hotels to try it during the first six months.

Purple Sauce is the brainchild of Britain's Best Dish judge, and TV chef Ed Baines

The purple condiment is inspired by blackberry ketchup that dates back 400 years

The ketchup-style Premier Inn Breakfast Sauce has been designed to complement the smoky tastes of a cooked breakfast, and will be launched in July exclusively in the hotel chain around the country.

After this there are plans to make a product to be sold in High Street stores in the new year.

The sauce, in trademark Premier Inn colours, contains 41 per cent blackberry puree, along with cider vinegar, sugar, onions, garlic, red chilli, salt, pepper and cumin and will be manufactured by Hastings-based BD Food.

Mr Baines told The Grocer yesterday: 'It sounds strange but looks good on the plate and works well at breakfast.'

A Premier Inn spokesperson added: 'Purple Sauce has been created to complement the smoky tastes of a cooked breakfast and goes perfectly with British sausages and tasty back bacon, whether in a cooked full English or a delicious sarnie.'