Testimonials

Ben Spalding: "Womersley's vinegars are a revelation: I love the intesity of the flavours and they add real depth of flavour to the food we cook at Roganic, the only problem is I wish I had found out about them sooner!"

Until recently, Ben was Head Chef at Roganic in Marylebone, Simon Rogan’s (L’enclume) London restaurant. Ben has held senior positions at L’Autre Pied (London) and Gary Rhodes W1 @ Cumberland Hotel (London) and been an integral part of the team awarded a Michelin Star in each of the restaurants in 2008/2009 respectively. Ben then took a break from London, before his daughter was born and spent 3 months at Shannon Bennett’s critically acclaimed restaurant Vue de monde in Melbourne, Australia (city of my birth!)
Ben has also undertaken long stages throughout time off periods at the 3*The Fat Duck, 2*Le Manoir, 2*Capital hotel, London and 2*Bagatelle in Oslo, Norway.

Elaine Lemm: Just a dash or a splash of a Womersley vinegar or dressing elevates my food to another level. The richness and depth of flavours come from the quality, fresh natural ingredients and both the dressings and sweet, fruity vinegars are far too adventurous for simply drizzling on salads, delicious as that may be.

Elaine Lemm is the Editor on British and Irish Food at New York Times Company - About.com and member of the Guild of Food Writers Also, Elaine has been voted as one of the Top 50 Food Journalists in the UK. Although originally trained in Art and Design, she switched career in 1989 while living in France, to follow her passion for food and cookery. Elaine retrained at the Ritz-Escoffier Ecole de Gastronomie in Paris. Since then, she set up her own renowned International cookery school, Cuisine Eclairée. In 1999 she opened her own restaurant, Lemm’s, in North Yorkshire which she sold in late 2000 to continue her writing and consultancy career. 

Rob Green:'' Womersley fruit vinegars are not just an extra product at Green's, they are a necessity. Rich in flavour, with a myriad of uses.

I recently bought two of every vinegar and dressing and I now have a great selection at home as well. Why should just our customers have all the fun!

Equally at home in the commercial or domestic kitchen, I can't recommend these products highly enough.''

Rob Green was awarded National Seafood Chef of the year in 2009 and has since built a great reputation in Whitby for Green's Restaurant, Bistro and Boutique Apartments, a must for any visitor.
 

 

Simon Crannage, Head Chef of Swinton Park in Masham, North Yorkshire: "Absolutely fantastic for dressings...stunning...great product."

Amongst Simon Crannage's accolades, he scored 8/10 in The Times judged by Giles Coren, retained three AA rosettes throughout his tenure at Swinton Park and runs the Alfresco Walking Food Festival in the Swinton Estate parkland. 

20.9.2011 UPDATE: Simon Crannage voted Yorkshire Chef of The Year and Swinton Park is Hotel of the Year at the Yorkshire Life Awards

 

Tim Bilton, Head Chef of The Butchers Arms, Hepworth near Holmfirth: "I've been using these for 20 years, now...superb...no messing, lovely flavours. Your fruit vinegars give food a new dimension...great for quick marinades...off you go!"

Tim Bilton has competed in two successive years on BBC 2's Great British Menu following a string of awards including Yorkshire Agricultural Society's Chef of the Year 2009 and Yorkshire Life’s Dining Pub of the Year 2009. The Butchers Arms has also been shortlisted for The Publican's Food Pub of the Year 2010 and 2011 and Newcomer of the Year 2010.



Stephanie Moon of Rudding Park Hotel: "I always use Womersley vinegars for all my dressings and salads; I think the vinegar is fantastic, very versatile. It's really good fun to use....you should give them a go. Have a try!"

Stephanie Moon was recently seen on BBC 2's Great British Menu, going head-to-head with Tim Bilton and eventual regional winner, Andrew Pern of The Star Inn at Harome. Stephanie is Consultant chef at award-winning Rudding Park and at All Things Food

 


Robert Ramsden of Delifresh: "Fantastic, well balanced, really versatile."

After starting as a chef at Harvey Nicholls in Leeds, Robert became Head Chef at the very popular General Tarleton in Ferrensby near Knaresborough in North Yorkshire before being apointed to his role as Specialist Food Development Chef at Delifresh 




Jason Rowe from Dine on the Rowe in Beverley: "Transforms....In the middle of Summer, just add a few drops of the lime dressing to a glass with some ice and sparkling water- it's an amazing drink!" You can also try your hand at making a superb Mojito recipe which Jason produced.
Jason Rowe has a great reputation for his restaurant in Beverley, East Yorkshire where he also serves his legendary Brownie Heaven brownies. 'Dine on the Rowe, commended for dedication to local produce' Lonely Planet Guide to Great Britain 2011

 

Ben Varley, Head Chef of Churchills Restaurant, Halifax: "Versatility like that, whilst still maintaining quality, is like gold dust to a chef like me."

Churchill's is the restaurant in the Rock Hotel, Halifax, which is getting an ever increasing level of popularity for its fine cuisine and featured in the Yorkshire Life last year.

Jason Palin, Private chef providing bespoke dinner parties and catering events, Gourmet Gusto.
"You've got a British gem and should be celebrated..."

Jason has been a chef for 27 years, cooking in several locations around the world. He does cookery demonstrations, cookery school, private catering and can give nutritional advice.