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Awards
We are seeing stars, GOLD STARS!
 
 
Following some very helpful feedback from all of you, we have been spending a lot of time over the past few months adjusting our recipes so that they are all more fruity and less sweet. We have reduced the sugar we add by around a quarter. It was these recipes that we entered into the Great Taste Awards this year with the intention of getting feedback BEFORE going into full production. We hope to have our whole range available in these new recipes before the end of the year so that you can indulge yourself in time for Christmas!
 
Watch the video made by BBC Radio 2's Nigel Barden on our Home Page.

With remarks from the judges such as those below, it seems we are thinking along the right lines!
 
Golden Raspberry and Apache Chilli Vinegar wins Great Taste Gold
 

Golden Raspberry and Apache Chilli Vinegar won Gold***

Top 50 Foods and The Nigel Barden Heritage Award and Golden Fork Award 

 
"Crystal clear vinegar aroma of both raspberry and chilli. Good sweetness level. A perfect balance of raspberry and chilli allowing the the vinegar flavour to come through as well."
"This vinegar has a wonderful aroma. You can smell the raspberries and chilli. The vinegar is light in colour. This vinegar has a wonderful flavour. The raspberry is on the front of the palate followed by the warmth of the chilli which is gentle but builds nicely. We loved this product..."
 
Raspberry Vinegar wins Great Taste Gold

Raspberry Vinegar won Gold***

"A beautiful coloured vinegar with a lovely clarity. The raspberry aroma is incredible. The raspberry flavour and sweetness come through beautifully at the front of the palate before the acidity of the vinegar kicks in. The balance of this vinegar between sweetness and acidity is just perfect. The judges were all very excited about this product."


Orange and Mace wins Great Taste Award Gold

Orange and Mace won Gold*

"We like this - good balance of acidity from the vinegar and a freshness from the orange. The mace nips in at the finish in a very pleasant way."
 
 
 
 
 
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Well, what a year it has been! Highlights this year include awards, Olympics, our best year of sales ever, lots of shows, appearances on Radio, a successful trip to Scandinavia to launch our vinegars there and lots of plans in the pipeline for 2013....

We entered our Lime, Black Pepper & Lavender Vinegar into the Taste Awards this year and the judges awarded it Gold**, describing it as "drop dead gorgeous!" Also, we decided to enter our Raspberry Vinegar since this was the first one my father, Martin, ever made and a good Yorkshire tradition with your roast beef and Yorkshire puddings.

Much of the year was taken up for us with providing LOCOG with our vinegars. We feel that we did our small part for providing a lasting legacy, showcasing some of the best of what food this country has to offer and we are proud to have been invited to supply our vinegars.

It is always fun to contribute to radio food programmes and so I was delighted to be invited to appear on Vanessa Kimbell's show on BBC Radio Northampton as well as Bill Buckley's Radio Oxford slot. Both are delightful and entertaining hosts and we were also joined by "Great British Bake Off's" Urvashi Roe and food journalist Hazel Paterson. You can listen again to these on the radio widget on the right, numbers 4 and 5.

Our Wendy went to Copenhagen recently and we have already received our first order to supply to Denmark. This is particularly exciting for us, since our brand designs are deliciously Scandinavian and they sure know their fruit vinegars in that part of Europe. More news on this soon....

And the year has been rounded off very nicely by Theo Paphitis awarding us an SBS award on 23rd December: the day which would have been Martin's 74th Birthday.

Thank you to all of you who have kept up the fruity enthusiasm this year, we hope you will find plenty more to keep your imagination flowing next year.

We wish you a very happy and peaceful New Year.

 

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The much anticipated Abergavenny Food Festival is once again almost upon us. Last year, this proved to be our busiest town food festival, full of knowledgeable and enthusiastic visitors. The town is so picturesque that I used a few spare minutes last year to take some photos as well, like this one:

Abergavenny Market Hall


We have been fortunate enough recently to supply our fruit vinegars to a particularly prestigious event of an elite sporting nature in a city not too far from here and this will be our first chance to show off our goods since the event ended. As you can tell, we are not allowed to say what this is, but come and taste for yourself why we were chosen...

This year, we are in the Market Hall and have far more space to exhibit. You can find us on Stall number 35, see the map below. Unlike last year, this means we'll be under cover (in the unlikely event of rain) and in the same area as the exciting Kitchen Stage where we hope to see the chefs doing a few demonstrations with our vinegars...well, you never know! You can see the timetable of the chefs demonstrating on the Abergavenny FoodFest site.



Do come along, then, to Abergavenny this Saturday and Sunday, 15th and 16th September for an exciting visit to a beautiful town at its' best. We will, for the first time, have our four chutneys available for you and our new Taste Award winners have lovely new labels, too...








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We are so delighted to report that our Raspberry Vinegar has been awarded Gold*** and Top50 in this year's Great Taste Awards and our Lime, Black Pepper & Lavender Vinegar has won Gold**
 

 

 
 This is a particularly special recognition since Raspberry is the first one we did, following a traditional recipe, as we still do to this day. And our Lime, Black Pepper & Lavender is perhaps the most inventive recipe with its' fascinating fragrant and sour blend. The Lime one is the favourites in our home as a marinade for chicken breasts prior to pan-frying. And Raspberry is just sublime blended with Rapeseed Oil to make the perfect salad dressing.
 
In honour of these awards, here is a fantastic new recipe for you:
 
 
Rhubarb and Raspberry Vinegar Pasties
with Smoked Wensleydale Cheese
by Josh Angell
 
 
 
Ingredients:
PASTIES
200g Rhubarb, finely diced (Yorkshire Forced, if available)
1 Red Onion, finely diced
10ml Yorkshire Rapeseed Oil
100ml Womersley Raspberry Vinegar
75g Dark Brown Sugar
250g Puff Pastry
100g Oak Smoked Wensleydale Cheese
3 Egg Yolks
Pinch Salt and Pepper
 
DRESSING
50ml Womersley Blackberry Vinegar
25g Wholegrain Mustard
50ml Rapeseed Oil
Rocket or fresh salad leaf
Pinch Salt and Pepper
 
METHOD
 
1.Heat the finely diced red onion and rhubarb in a heavy based pan with the 10ml of rapeseed oil
2.Sweat off the onion and rhubarb, adding the Womersley Raspberry Vinegar at this point; also add seasoning and the dark brown sugar
3.Continue to cook on a low heat for 1 hour, stirring occasionally
4.When the contents have turned to a chutney-like state, set aside and allow to cool gently
5.Pre-heat oven to 180˚C, place a sheet of greaseproof paper on a flat baking sheet and set aside
6.Flour a clean, dry surface and roll out the puff pastry; using a 10cm cutter, cut discs of the puff pastry
7.Cut the cheese into 5cm squares and place on half of the puff pastry discs; place a spoonful of the chutney onto the cheese and then an additional disc of puff pastry on top
8.Seal the discs together using a fork and place the finished pasties on the baking sheet
9.Use the egg yolks to wash the pasties before placing them into the pre-heated oven for 20 minutes or until golden brown.
10.Whilst your pasties are in the oven, make the dressing; take a glass bowl and mix the Blackberry vinegar and mustard, along with the seasoning. Slowly add the oil, stirring continually to avoid the dressing splitting
11.Remove your pasties from the oven
12.Take your rocket or other fresh leaf, and dress lightly with the dressing.
13.Assemble on the plate and place your pasties on top; if preferred place an additional spoon of the chutney on top
14.Enjoy with a crisp glass of chilled chardonnay for that extra treat
 
 
 
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Andrew Pern with a bottle
of our Raspberry Vinegar
 


Tucked away in the beautiful Yorkshire village of Harome, near Helmsley, is the thatched cottage of the Star Inn, home to one of Yorkshire's top chefs, Andrew Pern. The Star Inn has won many plaudits over the years since Andrew moved there in 1996, not least by Jasper Gerard, who wrote in The Telegraph in 2008 that "The Star is for jaded explorers on the verge of giving up the quest for the perfect rural pub."
Roux-trained, Andrew has won numerous awards including many years of a Michelin star and, last year being voted 19th in the National Restaurant Awards. He enjoys a great write up in the Egon Ronay Guide which states that "His and his team's cooking is quite exceptional..." and was a successful participant in last year's flagship BBC programme, Great British Menu. Andrew has also written a beautiful recipe book, "Loose Birds and Game" which features this exciting recipe, made with our Raspberry Vinegar...



Fallow Deer Pie with Liquorice Gravy, Scottish Girolles, Womersley Raspberry Vinegar and Curly Kale ‘Colcannon’
(Serves four)
 
I was sitting at home one night ‘in charge’ of the kids, there was a knock on the door. Standing there was Steve Smith, my Head Chef and a pie. We’d been talking about putting a Pie of the Day on the blackboard to keep The Star more ‘pubby’ and Steve conjured up this creation – combining deer and liquorice! In Yorkshire?! Somewhat dubiously, I tasted it, breaking open the shortcrust topping, to the steaming hot inside… and, I must say it is one of the nicest things I’ve ever eaten. I can still taste it now, a beautiful, deep flavour with a slight edge of fruit coming from the vinegar, and the vibrant mash to mop up those lovely, liquorice juices. Who’d have ever thought you’d hear me saying that? A must-try-it!

Ingredients

For the Pie:                                                                 For the shortcrust pastry:
1kg venison, diced                                                      50g plain flour
A little oil for frying                                                    30g butter
16 baby onions                                                            Pinch of salt                            
½ bottle of red wine                                                  Cold water                             
1 ltr game stock                                                         
2 cloves garlic, crushed                                              For the Colcannon:
8 Pontefract Cakes                                                     4 Maris Piper potatoes, peeled and diced
2 tbsp cornflour                                                          80g butter
1 sprig of tarragon                                                      20ml whipping cream
Seasoning                                                                    Seasoning
                                                                                    80g curly kale
100g girolle mushrooms
50ml Womersley Raspberry Vinegar
 
Deer Pie with Liquorice Gravy, taken from Andrew Pern's Book "Loose Birds & Game"

Method

Colour off the diced venison meat in a little oil with the baby onions. Fry off until nicely browned, then add the red wine, raspberry vinegar, stock, garlic and Pontefract Cakes. Simmer for approximately 1½ hours or until tender. Thicken with cornflour, add mushrooms, tarragon and seasoning, then allow to cool. Place in a suitable pot or pots, and set aside.
 
For the pastry, rub the plain flour and butter together with a pinch of salt, until ‘breadcrumb-like’, add the water and combine together into a smooth paste. Do NOT over-knead, as it will make the pastry tough. Chill for 30 minutes.
 
For the Colcannon, first boil the potatoes until soft. Drain through a sieve and mash with a little butter, cream, white pepper and salt. Add the sliced curly kale, which will wilt with the heat of the potatoes and keep warm.
 
Preheat the oven to 180°C/Gas Mark 4. Roll out the pastry with a rolling pin and using a little flour for dusting to a thickness of 3mm. Place over the pots of venison meat mixture and trim so that the rim is covered. ‘Crimp’ the edges to stick the pastry down and make a little hole in the middle (or use a pot Blackbird!) to let out the steam. Brush the pastry with the remaining egg yolk and bake for approximately 30 minutes until golden brown. Warm the Colcannon and place on the plate with the pie alongside. Eat to your heart’s content!
 
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If you would like to try more of Andrew's menu, do contact The Star Inn on 01439 770397 reservations@thestarinnatharome.co.uk  www.thestaratharome.co.uk/ 
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Following on from Dean Railton's fantastic Sage and Onion Gibson recipe which won Yorkshire's inaugural Best Cocktail competition on August 1st, Chef Jason Rowe has come up with a really interesting twist on the traditional Mojito.
Jason owns the popular restaurant Dine on the Rowe in Beverley, makes some excellent brownies and was also one of the chefs who contributed to our demonstrations at Harrogate Flower Show in April. You can see him working in the kitchen on our You Tube page.
Mojitos are a particular favourite of mine since I did a charity cycle ride across Cuba in 2008 with a few chums. But it did mean that I do appreciate a really well made one. So I am delighted that Jason has pulled off such a cracking recipe using our Lime, Black Pepper and Lavender Vinegar Dressing.
Try it at home and let us know how you get on.

Womersley Mojito
 
 
 

50ml Gomme Syrup

25ml Lime, Black Pepper & Lavender Vinegar
Crushed Ice
Soda Water, to serve
50ml Doorley's White Rum
Lime Slices to serve
Lavender sprig
Black Pepper for the rim of the glass
 
Method
In a cocktail shaker, add the syrup, Womersley Vinegar, ice and rum. Stir or shake thoroughly.
Take a slim jim glass and lime the edge of the glass; dip in crushed black pepper.
Pour the contents of the shaker, including the ice, into the glass.
Decorate with a slice of lime and a sprig of lavender if available.
Enjoy

 

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Womersley Vinegar Dressing: Key Ingredient in Yorkshire's Best Cocktail

As mentioned elsewhere on this site, my father was notorious in his youth as a mixer of deadly Calvados cocktails which rendered the drinker fairly helpless! So he would have been delighted to learn that one of his proudest concoctions for Womersley has been chosen as the key ingredient in Yorkshire's new winning cocktail...

   
On Yorkshire Day, August 1, while we were joining in the festivities at Wentbridge House with some of Yorkshire's finest chefs, the final of the Made in Yorkshire cocktail competition was taking place as 10 bartenders battled it out for the winning crown.               
 
The winning cocktail is about to shake up the bartending world after judges named the inaugural winner as the "Sage & Onion Gibson" by bartender Dean Railton from SkyLounge at the Mint Hotel. His winning concoction proved to be the outright favourite of every one of the judges.The winner was crowned ‘Made in Yorkshire’s Best Bartender 2011’ and handed an engraved bespoke Alessi cocktail shaker trophy to display in their bar.
 
The final judges included Cocktail guru Simon Difford (Difford’s Guide and Class Magazine), Christine Austin (the Yorkshire Post’s wine and spirits expert), Douglas Blyde (gastronomer and contributor to Harper’s Wines & Spirits who has also written about this story on his blog), and Vikki Harris, Marketing Manager from Welcome to Yorkshire.
 
Dean Railton’s Sage & Onion Gibson has the added twist of our Lemon, Basil, Bay & Juniper-infused Vinegar Dressing and the recipe,below, will be circulated to bars across the county who will be encouraged to serve up the new creation to celebrate God’s Own County.
 
The Made in Yorkshire competition, run by SLB PR with support from Welcome to Yorkshire, involved inviting bars from across Yorkshire to enter new, original cocktail recipes.
 
The brief was to use at least one key ingredient produced in Yorkshire and, after a series of heats, the 10 finalists shook, strained and poured in front of a panel of experts at the SkyLounge bar at Mint Hotel in Leeds on August 1.
 
Gary Verity, Chief Executive of Welcome to Yorkshire, said: “The idea behind the competition was to celebrate the countless array of high quality produce from our great county and for bartenders to use their talents to craft something new.
Not only has the competition showcased our many excellent bars, but it also helps promote Yorkshire as a cosmopolitan destination – and it would be great to see lots of bars serving up this winning Yorkshire cocktail.”
 
Winning bartender Dean Railton said: “It’s really overwhelming to win this cocktail competition and represent how great the Yorkshire bar scene is. It’s time for the bar scene in the North to make sure we’re always better than the South.” 
 
 
 
Dean Railton’s Sage & Onion Gibson

Sage and Onion Gibson, Photo Courtesy Douglas Blyde
Ingredients
15ml Womersley’s Lemon, Basil, Bay & Juniper Vinegar (available from DeliFresh, Bradford and Womersley Foods)
15ml Noilly Prat Dry Vermouth
50ml Chase Potato Vodka
6 Sage Leaves
1 twist red onion


Method
Put vinegar and Vermouth into a Boston glass
Press the six sage leaves into the mixture
Fill the glass with ice
Add the Potato Vodka
Stir until cold and delicious
Fine strain into a chilled Martini glass
Rim the lip of the glass with a sage leaf that has a drop of vinegar on it.
Garnish with the red onion twist and pop a bay leaf in the middle.
 

 

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