We are really proud, after all these years that our fruit vinegars are popular with home cooks and chefs alike, because we really do aim to challenge common preconceptions of vinegar. Using mild spirit vinegar to infuse a generous amount of fruit, we only use natural ingredients, sourced in Yorkshire when possible, to ensure a stable and intense fruit and herb flavour which is immediately apparent on the palate. I love watching the faces of people tasting our vinegars for the first time because they prepare for a familiar sharp, acidic taste, only to be really surprised by the mildness of the tang and the depth of the fruit and herb flavour.
When you are cooking, vinegar is more than just an added-on ingredient in recipes, or just a condiment on a salad. You can perform great tricks by improving the flavour of food, preserving food, filling in for missing ingredients, tenderising meat and even making food look better. By adding a good splash during the preparation process, vinegar can add an extra layer of flavouring, enhancing the finished result. For example, you could try marinading chicken thighs or breasts overnight in our Strawberry and Mint Vinegar before gently pan frying them or putting them on the Barbeque.
To give a real zing to your parties have a go at pouring some Raspberry Vinegar in a glass of Champagne or Prosecco: looks very pretty and festive. And top chef, Jason Rowe has designed a Womersley Mojito with our Lime, Black Pepper and Lavender Vinegar for when we really want to get the party started! Check out Jason at Dine on the Rowe in Beverley.