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Lime, Black Pepper and Lavender Vinegar Recipes


19 Nov @charjoe charjoe Making vanilla pannacotta, served w blackberries macerated in @WomersleyFoods lime, black pepper and lavender vinegar. Added home made Creme de cassis too. @jammymich @DarlingVonnydark. Damned nice!


6 Nov @Buff_Baker Simon Blackwell Baked a vegan lemon drizzle cake and used @WomersleyFoods Lime, Black Pepper and Lavender dressing to stunning effect. Will be at NEC

10 Oct @roystonandhayes Veronica Hayes thinking some nice sea bass with prawns and a dash of some fab @WomersleyFoods Lime dressing to jazz them up a bit for our meal tonight.

11 Sept @IreneMyersPR Irene Myers @womersleyfoods doused fresh figs wrapped in parma ham with lime, black pepper and lavender vinegar and baked them. It worked:) mopuptime

4 Aug @lahoguefarm La Hogue farm Ok our *Coleslaw*-carrot, cabbage, onion, good plain mayonnaise >>then dressing of local honey, lemon juice, Womersley vinegar, wholegrain mustard & olive oil -only use a small amount of dressing ;0)

28 Jun@fly276 KC mmm, mini salad with Lime, black pepper & lavender vinegar dressing .. 2nd @WomersleyFoods vinegar I've enjoyed today!!

28 Jun@the_a_stevenson Andrew Stevenson Beetroot, roast garlic, horseradish relish seasoned with @WomersleyFoods lime-pepper-lavender vinegar Bunch of young Beetroot, 2 tbsp Stokes horseradish, 1 clove roast garlic, 1 tbsp mayo, 1 tbsp EVOO, 1 tbsp lime-lav. Approx.


22 June @RobGreenchef GREEN'S RESTAURANT #womersleywednesday Quick cured Salmon. Marinade thin slices of raw salmon in your fave fruit vinegar, toss with leaves. Bunch of young Beetroot, 2 tbsp Stokes horseradish, 1 clove roast garlic, 1 tbsp mayo, 1 tbsp EVOO, 1 tbsp lime-lav. Approx.

18 Jun@the_a_stevenson Andrew Stevenson Been playing w @womersleyfoods lime, pepper, lavender dressing for a while. Just found the killer use for it: on stir fried beetroot stems. All gone! But more beetroot in the wings. Stems & leaves chopped, fried in butter then good splash of the lime&lavender

6 Jun@HazelPaterson Hazel Paterson Summer Fennel Salad sexed up with a bit of love from @goodfork and @WomersleyFoods


29 May@fly276 KC @WomersleyFoods vinegar dressings! Yum. Use on fish too, chicken, ham, yorkshires & actually, just about Everything!

24 May@the_a_stevenson Andrew Stevenson Penne, carrots & parsnip roasted with @SeasonedPioneer dukkah spice, then all dressed with @womersleyfoods lime, lavender, black pepper 18 May John Rogers ‏@Chefscouse Curry oil finished with @WomersleyFoods lime dressing #fruity

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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
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
50ml Womersley Blackberry Vinegar
25g Wholegrain Mustard
50ml Rapeseed Oil
Rocket or fresh salad leaf
Pinch Salt and Pepper
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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At the start of May, we spent a warm sunny day at the Kingham Plough Market fair and I was delighted to see, for the first time, an intriguing new business called The Chipping Norton Tea Set. I was even happier when I saw that this is the idea of a friend, Victoria Wills, who I'd not seen for ages but who has a clear idea of what she would like to achieve.
Vicky had the idea of bringing back the vintage tea party, but using her artistic flair and feminine touches, she applies this to making every party from a children's noisy, sticky tea party injected with fun to a corporate affair being much more relaxed and enjoyable.
We got chatting, and it immediately became clear that we have the opportunity to come up with some "fruity" ways of making Vicky's tea parties stand out from the crowd. Already, she has managed to find some beautiful china and great recipe ideas; with the occasional inclusion of some of our fruity Womersley vinegars and chutneys, Vicky has cleverly found a way of raising her tea party idea to a new level, even using our Lime, Black Pepper & Lavender as a mystery cupcake ingredient to win this prize of a box of twelve Lemon and Chocolate cakes:

Vicky has written a few words for us here:

"The idea for The Chipping Norton Tea-Set came from my daughter, she wanted a tea party for her 18th birthday, so I organised the whole event and thoroughly enjoyed it. Many friends and family suggested that I should do it as a business so I took the bull by the horns.... 
We have gone from strength to strength with both social and corporate tea parties under our belts, as well as children's cake decorating parties, providing cupcakes and cakepops for birthdays, weddings, hen do's etc. We use only the best, freshest ingredients in our menus and we have a firm favourite in the chutneys from Womersley Foods. We like to experiment with our cupcake flavours and are currently trying out Lavender cupcakes with a drizzle topping made with Womersley Lime, Black Pepper & Lavender dressing.  We were asked to provide cupcakes for The Chipping Norton Literary Festival and are mid-organisation of The Diamond Jubilee Tea Dance Party. And I am really excited to have been included in the BBC3 "Be Your Own Boss" programme!"

It looks like Vicky has well and truly grabbed the horns of that bull... 

We look forward to coming up with more recipes with Vicky so do look out for some particularly fruity cupcakes, all you Chipping Norton tea set. For now, these are some of Vicky's beautifully presented scones and cakes:

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My father enjoyed most vices in his youth and these caught up with him eventually, as he had a heart attack when still quite young. This did, though, have the effect of making him reconsider his smoking habit (which went from around 40 a day to zero!) and he barely touched another Gin after that scare.However, this event also resulted in him acquiring something of a sweet tooth.
As a family, we never really did puddings but, with my father's new tastebuds starting to quiver, he became interested in an area of our local farm shop which had previously gone almost unnoticed: the sweet section. Sadly, it is no longer there, but the next village to us, Darrington, sported an excellent butcher's which expanded to a popular farm shop employing a few locals. One of these locals was  a specialist in making Key Lime Pies and so we thought we would give one a go...fatal! From then on, the weekly shop always included at least one of these delights, always modestly decorated with a little twist of lime zest.
And so it was, many years later, that my wife and I found ourselves in an American diner in Boston with Key Lime Pie on the menu. I couldn't resist the idea. However, when it arrived, I sure could resist the amount: it was a VAST portion. The flavour did not quite evoke those childhood memories (how often do we find that happening) and so I assigned the Key Lime Pie to my memories.
And then, a couple of weeks ago, we offered to make the pudding for a friend's 40th birthday party and, in going through recipes, we found one for Key Lime Pie without eggs. We had a little play with it and wanted to introduce an element of sourness to counteract the rich sweetness which can overpower. So we tried using some of our Lime, Black Pepper & Lavender Vinegar to the recipe and reduced the amount of lime juice. It was pretty good....not the same as those childhood ones, but a whole new fantastic experience.

Key Lime Pie

Serves 8
Takes just over 1 hour to make


250g Basics Digestive biscuits
100g butter, melted

405g Can Condensed Milk
Finely grated zest and Juice of 4 limes
1 tbsp Womersley Lime, Black Pepper & Lavender Dressing
300ml Double Cream

To decorate:
30g Bitter chocolate, grated
Grated zest of 1 lime


  1. To make the base, crush and crumb the biscuits until they are like fine crumbs. Then combine this with the melted butter in a bowl. Press the mixture into the base and 4cms up the side of a 20cm (8") loose-based, greased cake tin.
  2. Place Lime juice and Womersley dressing into a large bowl. Add the cream and condensed milk and whisk until thick and creamy, approx. 1-2 minutes. Add the lime zest and lightly stir in. Spoon over the biscuit base and chill for at least an hour.
  3. Remove the pie from the tin and place on a serving plate. Decorate the top with the chocolate and Lime Zest.

Do try varying the balance of Lime juice to our Lime Dressing



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In case you were ever in any doubt, it is pretty exhausting doing five days of exhibition at the NEC, but it is also very rewarding...
I arrived very early on Wednesday morning to see what an amazing job our Wendy and Mark had done in designing and assembling our new stand specially for the show. Together with some well disguised kitchen cabinets, Wendy had also brought some aromatic fresh basil, rosemary and geranium to make it all look a lot fresher. This is how it looked half an hour before the first day began:

We exhibited in the Food Lovers area which was a really great part of the hall to be in, since we were with all the artisans and other food producers, rather than competing with appliance and hardware. Also, we had a great position so we saw a lot of people over the five days, all keen to add a touch of fruitiness to their vinegar!

One of the joys of being a producer of a food ingredient with which many are unfamiliar, is that it gives us the opportunity to have a lot of conversations about food, meals, matching flavours, suggested uses and just to discuss how very versatile our fruit vinegars and dressings are. And, at the NEC, we could really give vent to this to thousands of visitors. Also, we took all four of our herb jellies: Rosemary, Geranium, Apache Chilli and Lavender. These proved to be more popular than ever, and led to one customer commenting that "this is the best thing I have ever tasted from a jar!"





We also reintroduced our pouches of olives at the show. My parents used to add two of our flavours to olives and put them in jars: Green olives with our Strawberry & Mint and Black Olives with our Blackcurrant & Rosemary. Needless to say the samples were wolfed down, but the pouches also proved very popular, so we hope to start making these in earnest for you very soon.

"Womersley" is a difficult word to pronounce until you are familiar with it, so it was a joy to meet several people who know the village where I grew up in Yorkshire (and where our story began) as well as a few called Womersley. (If you want to know how to pronounce it, say the "o" as you say the "o" in "woman").

We were delighted to get lots of entries in our free prize draw and can report that Mrs Stewart of Newport Pagnell was the lucky winner of 4 Wensleydale Cremaery Cheeses, one of our beautiful slate display stands and some olives, jelly and vinegars. 


As a bonus on Saturday, we were joined by Urvashi Roe and Simon Blackwell from BBC Great British Bake Off who both did recipe demonstrations using our fruity vinegars. I will post Urvashi's later, but here is Simon's delicious recipe which he used to make two cakes: after barely a few minutes, they were all gone!

Simon cuts the cake...    
Vegan Lemon Drizzle Cake
     By Simon Blackwell 

            200g  Self Raising Flour
            125g  Caster Sugar
           ¼ tsp  Salt
           ½ tsp  Bicarbonate of Soda
           200ml  Soya Milk
           100ml  Corn Oil
           2 tbsp  Golden Syrup
           ½ tsp  Womersley Lime, Black Pepper & Lavender Vinegar Dressing
                     Rind of 1 Lemon

                     Juice of 1 Lemon
           2 tbsp Womersley Lime, Black Pepper & Lavender Vinegar Dressing
               25g Caster Sugar
 Approx 1 tbsp Icing Sugar to thicken

1.Pre-heat oven to 180°C/350°F.
2.Line the base of a 7 inch cake tin with baking paper.
3.Sift flour,salt and sugar into a bowl and make a well in the middle.
4.Dissolve bicarb into the milk and then pour into the well.
5.Add corn oil, syrup, Womersley Foods Lime, Black Pepper and Lavender Dressing and lemon rind.
6.Beat until the mixture is a smooth lump free batter.
7. Pour batter into the lined tin and bake in the lower middle part of your oven for 25 minutes until golden brown, and until a metal skewer comes out of the middle of the cake clean.
8.Whilst the cake is cooking, heat the lemon juice, Womersley Foods Lime, Black Pepper & Lavender Dressing and sugar until the sugar has dissolved to make a lemon syrup.
9.When you have removed the cake from the oven and it is still warm, prick all over with a cocktail stick and drizzle some of the syrup over the cake so that it soaks into the sponge.
Save half back if you like to drizzle over the cake just before serving.

I got a slice!        

Many thanks to Simon for this recipe and for entertaining us all on Saturday afternoon. Also, thank you to Callie Blackwell for the slice photo.






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With Womersley Lime, Black Pepper & Lavender Vinegar Dressing
2 Gressingham Duck Breasts (plucked)
250g atomic red carrots or (young carrots with green tops attached)
10 large donkey carrots
200g salted butter
50g mizuna or rocket leaves
200g concentrated brown chicken stock to sauce consistency or 4 chicken stock cubes mixed with boiling water
100ml Womersley Lime, black pepper and Lavender vinegar dressing
10 Redcurrants
Rapeseed oil to finish
Maldon sea salt to finish
Fine table salt to cook with
Ground black pepper to cook with
Carrot Puree
·         Peel and juice half the carrots, then reserve,  meanwhile slice the other half thinly and boil until tender in salted water
·         Strain the tender carrots off through a colander and then return to the pot and cover with the reserved carrot juice, boil until reduced to almost dry and then blend for 3 minutes in a blender until silky smooth, check the seasoning and add 50g salted butter while blending, then transfer the puree to a small pan with cling film over until required later on.
·         Pre heat the oven to 180°c
·         Heat a large non stick pan , lay the 2 duck breasts out and rub with rapeseed oil and season both sides heavily with fine salt and black pepper, place the duck breasts in the pan skin side down and heat on a low heat to render the fat for up to 20 minutes, pouring the fat away every few minutes.
Bring it all together
·         Meanwhile, heat a wide pot with a glug of rapeseed oil. When hot add the carrots with skins on and everything, season well with fine salt and black pepper and place a lid on the pot, shaking the pan every few minutes to pot roast the carrots. After 10 minutes, add 100g salted butter and continue to cook with the lid on until just cooked, then pull off the heat and keep warm.
·         Now the duck breast is rendered, transfer it to a tray and into the oven for 5 minutes, remove and rest
·         Warm the brown chicken stock and add 100ml Womersley Lime, Black Pepper & Lavender Vinegar Dressing and the redcurrants and keep warm.
·         Assemble on 2 large plates, add a good spoonful of the carrot puree, lay the carrots out all over and then slice the two duck breasts each into 6 slices, drain on a cloth and finish with Maldon sea salt. Pour the sauce all over the meat and finish with rocket leaves scattered naturally over the top.
·         Serve.
Notes: Many thanks to Ben Spalding for taking time out from his very busy kitchen to write down this recipe for us. If you would like to see some of the other great dishes at Roganic, do check out these photos and you can make a reservation at Roganic:
19, Blandford St,London,W1U 3DH     Tel:0207 4860380    Email:info@roganic.co.uk  
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