With remarks from the judges such as those below, it seems we are thinking along the right lines!
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.
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...
|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...
|Deer Pie with Liquorice Gravy, taken from Andrew Pern's Book "Loose Birds & Game"|
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.
50ml Gomme Syrup
|Womersley Vinegar Dressing: Key Ingredient in Yorkshire's Best Cocktail
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.
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 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
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
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.