“These Vinegars Are Completely Delicious”
Angela Clutton—author of award winning book The Vinegar Cupboard
Watch James Martin talk to us on his Saturday morning show, and use our Ginger Vinegar in a delicious recipe…
We believe that great quality food is an important part of everyday for everyone. Through our interest and knowledge of fermentation we developed a range of wine vinegars to help meet this ideal.
Humble ingredients transformed into great tasting vinegars.
We make small batches from scratch, taking roots, fruits, berries and blossoms through multiple stages of fermentation and ageing to create complex tasting vinegars with great depth of flavour.
All our vinegars are live, contain the mother and are full of natural goodness.
Having won multiple Great Taste Awards for 3 consecutive years, we are now officially a Great Taste Producer.
2022 Blackcurrant Vinegar Syrup 2 **
2022 Wild Garlic Wine Vinegar 2 **
2022 Beetroot Wine Vinegar 1 *
2021 Ginger Wine Vinegar 2 **
2021 Blackcurrant Wine Vinegar 1 *
2021 Sweet Winter Spice Vinegar 1 *
2020 Elderflower Wine Vinegar 1 *
Awards
We have also had success in the Great British Food Awards
2021 Ginger Wine Vinegar - Finalist
2022 Elderberry Wine Vinegar - Finalist & Highly Commended
What Makes Our Vinegars Special
Made From Scratch
Starting with fruits, roots, berries and blossoms; grown, picked and processed. The seasonal ingredients begin their first fermentation as soon as possible to trap in all the natural goodness and flavour.
Small Batch
Our vinegar making is aligned to seasonal availability ensuring the freshest, ripest and most flavourful ingredients are used.
Being a small family business coupled with a commitment to seasonality places natural limitations on our batch sizes.
Finely Crafted
We grow, pick, peel, chop, juice, nurture, ferment, ferment again, mature, bottle, cork and label. All of our vinegars are hand made from start to finish using skills, knowledge and experience built up over many years, developing and refining our process.
Double Fermented
Seasonal ingredients are first fermented into wine, and left to mature for 9 to 12 months.
The wine is then fermented a second time with the Mother (aceto bacteria), slowly converting the alcohol into wine vinegar.
The slow double fermentation produces wine vinegars that are complex, flavourful and delicious.
Aged
Making our vinegars takes a minimum of 12 months. Ageing develops the complexity of flavour and mellows the taste.
Good vinegar can’t be hurried!
Live
We leave our vinegars live and unpasteurised. This maintains the natural goodness present in the original ingredients as well as the benefits of the Mother. Being rich in iron, phytochemicals, prebiotics and vitamin B are the reported benefits of raw vinegar.
