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Testimonials

“Bloody Good”

Raymond Blanc

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"I always use Womersley vinegars for all my dressings and salads; I think the vinegar is fantastic, very versatile. It's really good fun to use.... you should give them a go. Have a try!"

Stephanie Moon of Rudding Park Hotel

 

Yorkshire award winning star, Stephanie Moon is a professional Chef Consultant and creator of The Wild Cooks’ Blog. Following a successful career as executive chef at Rudding Park, Stephanie embarked on a new venture as Chef Consultant for All Things Food, where she advises Rudding Park and various other catering outlets on food standards and developing new and exciting menus.

Stephanie’s training began at Skipton College followed by a career under Anton Mosimann at the Dorchester on Park Lane in London. Her passion for food has taken her around the world working in Australia, America, Switzerland and Germany but she is proud to be back home in Yorkshire, using some of Yorkshires finest produce for her cookery demos.

Stephanie is a recognised figure on the Yorkshire food scene and has many accolades to her name including Yorkshire Life magazine ‘Chef of the Year’, Deliciously Yorkshire Champion, and a Bronze medal in the National 2010 British Culinary Federation 'Chef of the Year' Competition. As well as being a regular demonstrator at food shows, Stephanie has made appearances on both radio and television including Channel 5 ‘Street Market Chefs 2010’ and represented the North East on BBC2’s ‘Great British Menu 2011, 2012 and 2013.” Stephanie has also appeared on BBCs ‘Chefs, Put Your Money where your Mouth is’.

“I love food, the feel of it, the smell of it, the textures and colours it gives. To create something wonderful from raw ingredients never ceases to give me a thrill. I love to cook local seasonal food, and experiment with food from further afield. Above all I think food should make you happy, leave you satisfied and hopefully stimulate conversation along the way.”

Find out more: www.stephaniemoon.co.uk

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"Womersley's vinegars are a revelation: I love the intesity of the flavours and they add real depth of flavour to the food we cook at Roganic, the only problem is I wish I had found out about them sooner!"

Ben Spalding

Until recently, Ben was Head Chef at Roganic in Marylebone, Simon Rogan’s (L’enclume) London restaurant.

Ben has held senior positions at L’Autre Pied (London) and Gary Rhodes W1 @ Cumberland Hotel (London) and been an integral part of the team awarded a Michelin Star in each of the restaurants in 2008/2009 respectively. Ben then took a break from London, before his daughter was born and spent 3 months at Shannon Bennett’s critically acclaimed restaurant Vue de monde in Melbourne, Australia (city of my birth!)

Ben has also undertaken long stages throughout time off periods at the 3*The Fat Duck, 2*Le Manoir, 2*Capital hotel, London and 2*Bagatelle in Oslo, Norway.

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"Just a dash or a splash of a Womersley vinegar or dressing elevates my food to another level. The richness and depth of flavours come from the quality, fresh natural ingredients and both the dressings and sweet, fruity vinegars are far too adventurous for simply drizzling on salads, delicious as that may be."

Elaine Lemm

Elaine Lemm is the Editor on British and Irish Food at New York Times Company - About.com and member of the Guild of Food Writers

Also, Elaine has been voted as one of the Top 50 Food Journalists in the UK. Although originally trained in Art and Design, she switched career in 1989 while living in France, to follow her passion for food and cookery. Elaine retrained at the Ritz-Escoffier Ecole de Gastronomie in Paris. Since then, she set up her own renowned International cookery school, Cuisine Eclairée.

In 1999 she opened her own restaurant, Lemm’s, in North Yorkshire which she sold in late 2000 to continue her writing and consultancy career.

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"Absolutely fantastic for dressings... stunning... great product."

Simon Crannage, Head Chef of Swinton Park in Masham, North Yorkshire

Amongst Simon Crannage's accolades, he scored 8/10 in The Times judged by Giles Coren, retained three AA rosettes throughout his tenure at Swinton Park and runs the Alfresco Walking Food Festival in the Swinton Estate parkland.

20.9.2011 UPDATE: Simon Crannage voted Yorkshire Chef of The Year and Swinton Park is Hotel of the Year at the Yorkshire Life Awards

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"Womersley fruit vinegars are not just an extra product at Green's, they are a necessity. Rich in flavour, with a myriad of uses.
Equally at home in the commercial or domestic kitchen, I can't recommend these products highly enough."

Rob Green

Rob Green was awarded National Seafood Chef of the year in 2009 and has since built a great reputation in Whitby for Green's Restaurant, Bistro and Boutique Apartments, a must for any visitor.

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"Fantastic, well balanced, really versatile."

Robert Ramsden of Delifresh

After starting as a chef at Harvey Nicholls in Leeds, Robert became Head Chef at the very popular General Tarleton in Ferrensby near Knaresborough in North Yorkshire before being apointed to his role as Specialist Food Development Chef at Delifresh.

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"Versatility like that, whilst still maintaining quality, is like gold dust to a chef like me."

Ben Varley, Head Chef of Churchills Restaurant, Halifax

Churchill's is the restaurant in the Rock Hotel, Halifax, which is getting an ever increasing level of popularity for its fine cuisine and featured in the Yorkshire Life last year.

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"I've been using these for 20 years, now...superb...no messing, lovely flavours. Your fruit vinegars give food a new dimension...great for quick marinades...off you go!"

Tim Bilton Head Chef of The Butchers Arms, Hepworth near Holmfirth

Tim Bilton has competed in two successive years on BBC 2's Great British Menu following a string of awards including Yorkshire Agricultural Society's Chef of the Year 2009 and Yorkshire Life’s Dining Pub of the Year 2009. The Butchers Arms has also been shortlisted for The Publican's Food Pub of the Year 2010 and 2011 and Newcomer of the Year 2010.

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"You've got a British gem and should be celebrated..."

Jason Palin, Private chef providing bespoke dinner parties and catering events, Gourmet Gusto

Jason has been a chef for 27 years, cooking in several locations around the world. He does cookery demonstrations, cookery school, private catering and can give nutritional advice.

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