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Lemon, Basil, Bay & Juniper Vinegar Recipes


 #Trecipe= Twitter Recipe.
Here is your opportunity to enthuse everyone in 140 characters (or fewer) with your tips on getting the best from our versatile vinegars.
Please use hashtag #Trecipe when sending us your great ideas.
If you'd like to add a longer recipe, please email Rupert Parsons

29 Dec @BotanicalBaker Urvashi Roe @slinkyswimmer has to be smoked salmon on bites of sourdough toast with cream cheese and dash of @WomersleyFoods lemon,basil, bay dressing

26 Dec @Brays_Cottage Sarah Petegree @FieldAndForrest That sounds good (beetroot and soured cream)- I made a dressing with @womersleyfoods lemon, black pepper & (I forget!) vinegar. Worked well.

17 Dec @BotanicalBaker Urvashi Roe @WomersleyFoods oooooh forgot to tell you. Did salmon blinis with your lemon and juniper for my birthday drinks last week. Yum!

16 Dec @naththebutcher Nathan Mills @WomersleyFoods lemon,basil, bay and juniper vinegar thinking of using it as a secret ingredient for some meat brining

12 Nov @BotanicalBaker Urvashi Roe @WomersleyFoods Kedgeree with Lemon, Basil, Bay and Juniper Dressing and Herb Parchment Bread: thebotanicalbaker.wordpress.com/plants-2/wheat…


12 Nov @BotanicalBaker Urvashi Roe New recipe: Lemon Drizzle Loaf with @WomersleyFoods Lemon, Basil, Bay and Juniper Dressing: thebotanicalbaker.wordpress.com/plants/lemon/l…


10 Nov @BotanicalBaker Urvashi Roe Hubby made fab kedgeree tonight. Could just taste the lovely @WomersleyFoods lemon basil bay and juniper dressing. Yum with glass of white!

6 Nov @BotanicalBaker Urvashi Roe @Buff_Baker @WomersleyFoods funny I used the juniper one for same cake!

14 Oct @HomeSmithsJax Jacqui Smith @WomersleyFoods Lemon, juniper, basil - it seems to work with so many of the things I eat and love it as a cordial too @FieldAndForrest

7 Oct @marcusbeanchef marcus bean special tonight, grey mullet with tiger prawns & chorizo, spring onion, mint & @WomersleyFoods Lemon vinegar dressing


10 Sept @SigneSJohansen Signe Johansen Picked up some dab for dinner, an under-rated flat fish. Cooking it in brown butter, capers and lemon vinegar from @WomersleyFoods YUM

16 Aug @TweeterMag Maggie Jones @WomersleyFoods Used lemon v. With garlic & onion inside a roasting chook at the w/e - also..... have mascerated peeled & stoned doughnut peaches in raspberry dressing. Also yummy. :-) #enthused

12 Aug @janestaunton1 Jane Staunton am addicted to griddled courgettes with crumbled feta and pine nuts, drizzled with @WomersleyFoods lemon, basil, bay and juniper vinegar

4 Aug @josordoni Lynne Clark @WomersleyFoods My standard salad dressing these days is Womersley Lemon, Basil, bay & Juniper with rice wine vinegar in equal parts.

13 Jul@IreneMyersPR Irene Myers @WomersleyFoods I say your lemon basil bay & juniper vinegar went down a treat with starter @YorebridgeHouse @Welcome2Yorks #backlebid lunch

9 Jul @the_a_stevenson Andrew Stevenson A tablespoon of @SeasonedPioneer khmeli kuneli spice/herb blend worked beautifully in my batter. Dressed w @womersleyfoods lemon/bay vinegar

5 Jul ‏@adambaseyfood Adam Basey Just finished a pasta sauce with @WomersleyFoods Lemon dressing, It's becoming a kitchen favourite of mine very quickly

28 Jun@faith_PR Stefanie Hopkins @womersleyfoods had your lemon vinegar on some salmon last night - was delicious!

17 Jun ‏@WeGrowOurOwn Craig McKnight @WomersleyFoods @BBCGoodFoodShow I took inspiration from the label & had it with some poached fish! :-)

15 Jun @RobGreenchef GREEN'S RESTAURANT #womersleywednesday Todays top tip. Lemon, basil, bay, juniper dressing with whipped goats cheese, set in fridge and use for tarts, toast, salads or crostini.

3 Jun@the_a_stevenson Andrew Stevenson Tagliatelle with potted shrimps, capers, bonito flakes & @WomersleyFoods lemon, basil, bay dressing

29 May@littlewelshdeli Clare Phillips Just using the last of my @WomersleyFoods fan-flippin-tastic lemon,basil,bay & juniper dressing,so many uses for it,'spesh on fish..superb!!

24 May @fly276 KC Here's the perfect home snack - it can go on everything! Delicious flavoured vinegar dressings from @WomersleyFoods

23 May @fly276 KC Perfect quick snack. Shrimp salad with @WomersleyFoods lemon, basil, bay & juniper Vinegar dressing. Fab.


23 May@the_a_stevenson Andrew Stevenson That is a very nice G&T, even if I say so myself @MartinMillerGin@FeverTreeMixers tonic, & a splash of @WomersleyFoods lemon & bay vinegar

22 May@chalkypilot Alan Harrison As it happens, a fine barbecue, of mackerel and sardines. With a hint of @WomersleyFoods lemon, basil, bay & juniper.


19 May@lochlomondhol Deb Macken @mmcsorleywalker I do like that lemon one, shall be testing it on asparagus tonight, top idea! @womersleyfoods

15 May@orangemartini Carla G simple dinners R the best @lifeforkspoon beef & ale pie, with salad dressed with Yors oil, @WomersleyFoods lemon, basil & bay vinegar - yum!

12 May@PetersYard Wendy & Linda BBQ tomorrow. I'm defrosting @muddybootsfoods burgers & have @WomersleyFoods lemon & basil dressing for the salad. Just need the sun! Wendy

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You may have noticed that we don't publish that much in the way of salad recipes on here. Of course, you can use all of our vinegars on your salad, according to what style and flavour you are after. For instance, the Lime, Black Pepper & Lavender is great when you want a sour and fragrant, Oriental feel. The excellent deli of the Year regional winner in Leeds, Haley & Clifford have been using this for many months on their in-house salads, to the delight of their many loyal visitors. And our 2011 Gold** Taste Award Winner, Golden Raspberry & Apache Chilli is perfect for a sweet and heat treat. But, for many, the most popular is our Lemon, Basil, Bay & Juniper.

My father, Martin, was certainly in a particularly inventive mood when he devised this recipe. He loved his Gin and Tonic with a hefty wedge of lemon; those unfamiliar with his proportions would soon find out that these were certainly NOT "Tonic and Gin!" Another great love of his was the propagation of hundreds of varieties of Basil. In Summer, the poly tunnels in the kitchen garden at our home in Womersley bursted with the aromas of this huge variety, from Purple Ruffles Basil to Cinnamon Basil and on and on.... So, combined with his aromatherapy skills, it was with some alacrity that he set about combining lemon with basil and Juniper as well as some bay leaf. With all the buckets lined up, as usual, he eventually arrived at the very recipe we use to this day.

The citrus is so good at bringing out delicate flavours in seafood and fruit dishes, but it is as a salad dressing that it really shines. Those botanical herbal flavours mix well with the Juniper to produce a dressing of such freshness and depth that they really bring a salad to life. So I was delighted a little while ago to receive this beautiful recipe for a mixed salad including my personal favourite, Pine Nuts, and dressed with our Lemon, Basil, Bay & Juniper from Tessa Stuart.




The Lemon, Basil, Bay and Juniper Vinegar dressing in this recipe gives the salad a wonderfully citrus zing!


Salad leaves
1 bag of Mixed rocket and leaf salad leaves
¼ of a cucumber, thinly sliced
1 punnet of Pea Shoots
1 carrot peeled and cut into thin strips and thinly shredded.
Sprinkle of Roasted Pine Nuts

Dressing for the salad
10 ml Womersley Lemon, basil, bay & Juniper vinegar dressing
20 ml Rapeseed oil
Sprinkle of Maldon salt

Lightly roast Pine Nuts in the oven until golden brown.
Mix ingredients well together for the salad leaves to get lightly tossed in the dressing.
Sprinkle Pine Nuts over the top and serve

If you would like to buy some of our Lemon, Basil, Bay & Juniper to give Tessa's recipe a go, check your nearest stockist here or give us a call and we will send you some: 01608 646445.

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Our little town of Chipping Norton is blessed with an abundance of bird life. We have the most amazing variety of finches, tits, songbirds and blackbirds. Mind you, this should not be such a great surprise, since the good people of Chipping Norton feed them well and there are plenty of trees and hedgerows for cover and nesting.
The Winter months have been unusually dry and mild this year, particularly compared to last year, so the birds have been able to come and have a bath in our pond all through the Winter. We are particularly fortunate to have a lot of blackbirds in our area since their song is so beautiful to wake up to. Our neighbours have a tall, spindly silver birch tree which acts as a good lookout perch for one particular blackbird to sing his little heart out and check that the way is clear down to the pond.
Our friendly blackbird's exalted position has obviously been noticed, though.... This morning, as I looked out, he was chased off his branch by the biggest, fattest pigeon you ever saw. However, he was in for a surprise since his considerable weight caused the treetop to bend swiftly and alarmingly....he held on....the branch swayed some more....he would not be beaten....until he was virtually upside down, when he made an unceremonious dismount and, in a flurry of down he gave up (presumably hoping nobody had noticed).

And all of this reminded me that it is about time I posted a pigeon recipe!

Last year, at the CLA Gamefair, I was fortunate enough to meet Chef Ralph Skripek of The Butler's Pantry, Derby. Ralph specialises in excellent Game recipes and has recently published a book on Game recipes called "Wild Chef" in which we are featured. Ralph is particularly good at challenging conventions so was delighted to taste our wares and see how they can "add a whole new angle to a dish." He was good enough to use a couple of our bottles in his demonstrations at Blenheim Palace last Summer and has now come up with a tasty Pigeon recipe for us using our Lemon, Basil, Bay & Juniper. So, the next time you find a tasty wood pigeon who has fallen off his last twig and could do with a good marinade, here is the recipe for you:

Marinated wood pigeon pan fried with smoked bacon on a croute


Marinated wood pigeon pan fried with smoked bacon on a croute, finished with a tossed spring saladette, fresh asparagus and finished with a zesty dressing
(serves two)
4 x pigeon breasts
Sprig of fresh rosemary
4 rashers of smoked streaky bacon
2 slices of thick cut seeded wholemeal bread
Assorted salad leaves (rocket, ruby reds & lambs ears)
8 x fresh asparagus
2 small cooked beetroots (cut into strips)
Little olive oil
Salt & pepper mill
WOMERSLEY Lemon, Basil, Bay & Juniper
For a fuller flavour, marinate the pigeon breasts with a drizzling of the Womersley dressing, the day before (preferably) and proceed with recipe as per below
1. For a quicker dish, season the pigeon breast with salt & pepper & place on one side
2. Prepare asparagus by trimming the end and peeling the outer bark layer from half way up the asparagus
3. Place in a pan of boiling water, cook until tender, remove and refresh under running cold water
4. Add a little olive oil to a frying pan with the Womersley dressing & a few sprigs of fresh rosemary
5. Remove the fillet from under the pigeon breast, add to the pan (once hot), top side of breast down
6. Pan fry for 3 minutes on each side and remove ‘to rest’
7. Add a little more olive oil & dressing to the same pan
8. Cut two croutes from the seeded bread using a medium sized pastry cutter
9. Chop the smoked bacon into small diced pieces, add to the frying pan with the croutes
10. Cook until croutes are nicely browned on each side and the bacon is crispy
11. Remove bread & bacon from the pan and place the bacon on top of the croute
12. In the middle of a plate, place the croute with the bacon & layer the asparagus on top
13. Add a handful of leaves to a bowl with some strips of beetroot, drizzle over some Womersley dressing & a little olive oil with a few twists of the pepper mill
14. Mix the leaves to coat & place on top of the asparagus
15. Slice the pigeon breast around the leaves
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Christmas time is surely the season for Smoked salmon so I was delighted to receive this delicious recipe from fellow Tweeter, Bill King, today. After some Tweetery, I was delighted to meet Bill at Abergavenny on Sunday, full of enthusiasm for our vinegars and dressings. He left with a smile on his face and a bottle of our Lemon, Basil, Bay & Juniper, so I was keen to hear how he would use it...

Bill was a Local Government Officer who longed to be involved in food and was immensely keen on local food and quality ingredients. Cuts meant the chance to break free so, in anticipation, he went to Ballymaloe Cookery School, where "cooking is fun!" You can read about Bill's Ballymaloe experience on his blog, all 84 days of it, the highs the lows and the effect of being in the "Ballymaloe Bubble." Currently he is a "Freelance Foodie" (unemployed) but hoping to set up a deli - using his many local producer contacts and favourite ingredients with some in house production.

He is married to Janet who does not cook but enjoys food and indulges his foodie expeditions and expects to spend ages in a shop/stall whilst he discusses the product/ingredient and plan usage on the spot. Bill says that Janet's highest accolade is "YUM" whilst a 3* Michelin was rated "Alright"!!

Bill tells me that this recipe for Smoked Salmon Pate "really did lift the whole flavour sensation. I have used lemon juice in the past but found an amazing difference when the Lemon, Basil, Bay & Juniper dressing was substituted. Mrs K has just loaded a couple of homemade baguettes with the pate to feed a horde of ravenous midwives at their team meeting!" Can't be bad...

You can get a lot of pate from this recipe!


Smoked Salmon Pate
This richly indulgent pate has deep layers of taste and flavour and can be as coarse or fine as you like.
300g Smoked Salmon (I use Black Mountains Smokery for the deep smoke)
10 capers
2 small gherkins or cornichons, cut into slices
6 Black Peppercorns, crushed
3 Dessert spoons of Crème Fraiche
1 Dessert spoon of Womersley Lemon, Basil, Bay & Juniper Dressing
Tear the Smoked Salmon into large-ish pieces and place into a food processor with the capers, black pepper and gherkins. Process to a coarse pate.
Add the Crème Fraiche and pulse.
Then add the Womersley Dressing and process to a finer pate – you should still have some small chunks of salmon.
Serve with Melba toast, crudités or pipe onto crackers or blinis.
The dressing has natural companions for smoked salmon – Lemon and Juniper and the Basil and Bay add subtle background notes – and balances the lovely oily, smoky taste. I have never needed to add any salt but Halen Mon Sea Salt would be my salt of choice.
For small presentations I garnish with a little grated Lemon Zest; in a larger dipping bowl I would put thin slices of Lemon and Cucumber around the bowl.
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On a lovely warm, sunny day in April, we welcomed Sheila Dillon and Dilly Barlow to my mother's house to record part of a special programme they recorded on Vinegars. We were also joined by Seafood Chef of the Year 2009, Rob Green.

Rob Green, Sheila Dillon, Rupert Parsons  

On a break from his excellent restaurant, Green's of Whitby, Rob cooked the most amazing dishes to tempt us all and here they are, in full for you now:

Oysters with red onion and
Womersley Golden Raspberry & Apache Chilli Dressing
1 small red onion
4 oysters
50ml Golden raspberry and Apache chilli vinegar
Finely dice the red onion and marinade in the vinegar for at least 1 hour
Open oysters and spoon over the dressing and onions

Smoked salmon with fresh herb salad and
Womersley Lime, Black Pepper & Lavender dressing
Use a quality smoked salmon for this dish.
Mixed garden herbs (chives, parsley, thyme) dressed with a little virgin oil
Lime, black pepper and lavender vinegar to taste

Slice the smoked salmon thinly, sprinkle over the herbs and drizzle over the dressing. Leave to stand at room temperature for around half an hour. 
The action of the Lime dressing on the smoked salmon makes it really succulent and brings out a fabulous flavour in the salmon.

Hot smoked Whitby Seafish salmon with English asparagus and Hollandaise made with
Womersley Lemon, Basil, Bay & Juniper Dressing

Serves 2 as a starter
Had to snap this fast, it was eaten in seconds!
1x 250g fillet of hot smoked salmon
8 English asparagus spears, washed and trimmed

For the hollandaise

250g melted unsalted butter
2x egg yolks
75 ml Womersley Lemon, Basil, Bay & Juniper dressing

Place the salmon fillet in a pre-heated oven (180°C)
The salmon is already cooked, so we are just gently warming it through.
Place the Asparagus in a pan of boiling salted water and cook for 2-3 mins until just tender, sprinkle with sea salt and keep warm.
Whisk the egg yolks and dressing in a small mixing bowl over the pan of water which we used to cook the asparagus until it starts to thicken and go slightly pale. Slowly whisk in the melted butter until you have a thick rich hollandaise.

Place two of the asparagus spears on a serving plate and half the oak smoked salmon on top.
Place two more asparagus spears on the salmon and spoon over the hollandaise.

Sautéed Whitby queen scallops with Yorkshire chorizo, spring onions & chilli with aWomersley Cherry Vinegar butter sauce.

Serves 4
32 Queen Scallops, shucked, cleaned and washed. Wash and reserve the shells
¼ of a Yorkshire chorizo diced
3 Spring onions, sliced
1 Green chilli sliced, seeds removed
25g Cold, unsalted butter, cubed
75ml Womersley Cherry vinegar
Virgin oil for cooking
Pre heat a non stick pan over a high heat. Add a little oil and wait until it starts to gently smoke. Carefully add the queen scallops. Leave for 30 seconds then add the spring onions, chorizo and chillies. Toss the pan and sauté for another 30 seconds. Remove from the pan and keep warm.
De-glaze the pan with the cherry vinegar and reduce by ½. Remove from the heat and whisk in the butter.
Place the scallop sauté mixture into the shells on a serving plate and spoon over the cherry vinegar butter reduction.

Marinated strawberries with ground black pepper and
Womersley Strawberry & Mint dressing
Wash and chop the strawberries in half. 
Cover with strawberry and mint vinegar and a few grinds of black pepper. 
Leave the strawberries at room temperature for 20 mins before serving. 
This is particularly good for slightly under-ripe strawberries as the action of the vinegar makes them lovely and sweet and tender.
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Lots of families and foodies turned up, did some shooting, shopping and munching and were spoilt for choice with hundreds of stands ranging from ethnic clothing and tax planning to gunshops and fine foods.
Some of the stands at the CLA Game Fair 2011
Chef Rachel Green
Chef Ralph Skripek loving our Fruity vinegars
The cookery theatre was fortunate enough to have the very entertaining chef, Rachel Green doing a couple of demonstrations on the Friday. Rachel was her usual flamboyant self as she used our Lemon, Basil, Bay and Juniper Dressing to add succulence and flavour to salmon fillets wrapped in foil and baked in the oven.
And, to show how versatile it is, Rachel also used the Lemon dressing to tenderise and enhance the flavours of the mixed vegetables she prepared to go with her main Duck dish; though this was nearly ruined as Rachel went to entertain the audience, leaving a worried Alex Albone (Piper's Crisps) to tend the pan! Also doing demonstrations was chef Ralph Skripek who specialises in doing Game recipes at food and county shows. We were delighted to welcome him to our stand afterwards, not least because we were at opposite ends of the show ground (about 20 minutes walk through the crowds)!

The stand we shared with Cotswold Gold

We had three long and very busy days on the stand, too. We decided to share with our friends at Cotswold Gold, to show how the mix of a good quality extra virgin cold pressed rapeseed oil and our fruit vinegars makes an excellent dressing. We used our Taste Award winner, Blackberry Vinegar for the first day, then had to switch to the equally intensely fruit flavoured Raspberry for the other two days after we sold out of Blackberry!

Next year's CLA Game Fair will be held at Belvoir Castle in Lincolnshire.

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