|
 |
|
These wonderful ingredients are handmade in Norfolk, using specially selected local ingredients – no concentrates are used! The vinegars are made to a Victorian recipe, which gives flavour, not bite, as well as a light, almost syrupy consistency that makes them suitable for a variety of culinary uses – ingredients, marinades, dressings(on it’s own or mixed with a little oil) are just the start. You can even add it to sparkling water for a cold drink, or warm water to use it like a fruit tea. Once you’ve tried these you’ll never go back to Balsamic.
All vinegars have a shelf life of approximately 4 years before opening and 2 years after. They do not need to be stored in the fridge! |
| Sweet Raspberry Vinegar, 250ml |
£4.00 |
|
| A firm favourite and terrific for summer salad dressings. The fresh taste of the raspberries really comes through. Try sprinkling sparingly over smoked salmon just as you would lemon juice – it really complements the rich, oily taste. |
| Sweet Spiced Blackberry Vinegar, 250ml |
£4.00 |
|
| Remember eating slightly underripe blackberries straight from the bush? That slightly tart hedgerow taste with the promise of sweetness? Then you already have a good idea of how good this vinegar is. We can’t recommend this taste highly enough. Try mixing it a couple of tablespoons at a time with mascarpone cheese till you get the strength of flavour you want. |
| Sweet Apple and Cinnamon Vinegar, 250ml |
£4.00 |
|
| Made using local apples and has a spicy, almost apple pie taste. Great to dip toasted brioche into as a sweet treat, but equally at home when you panfry a couple of pork chops and then deglaze the pan with the vinegar, followed up by some crème fraiche. |
| Sweet Rosemary Vinegar, 250ml |
£4.00 |
|
| Ophelia observes in Shakespeare’s Hamlet that rosemary is for remembrance, and this aromatic herb deserves more recognition. This vinegar has multiple uses – it’s great with Madeira cake (no really!) but it’s spiritual home is with lamb. Try it as an alternative to mint sauce. We find it useful when you want the flavour of rosemary but not the bitter, soggy gum-lacerating needles in your finished dish. |
|
