Monday, 29 July 2013
Yorkshire Day
Join us for a spot of welly-wanging and flat cap flinging as well as some excellent chef demos on Yorkshire day at Wentbridge House this Thursday. You can stock up on vinegars for the Summer, too!
Monday, 15 July 2013
CLA GAME FAIR
Last
year's show was rained off, but this year's looks like being hot and sunny. Just as we did when the show was at Blenheim in 2011, we will be
showing our fruit vinegars with Cotswold Gold rapeseed oil. Charlie from Cotswold Gold has just been awarded Cotswold Food Hero at the Cotswold Life Food Awards, so we are very proud to be sharing with him.
Tuesday, 9 July 2013
Raw Asparagus Salad Recipe
Unlike last year, the busiest time in the Summer food show season is being blessed with golden English sunshine. So, it was with a cheery bounce in my step that I recently set off for the inaugural Newbury Food Festival.
I knew that this show would be special since I had already arranged a cookery demonstration with our Lemon, Basil, Bay & Juniper Vinegar. Having corresponded a few times over the years with award-winning blogger, Caroline Taylor, this was the first opportunity we had to meet and for me to introduce Caroline to our whole range. Do take a look at her site, All that I'm Eating, where you will find some beautiful food photography doing justice to some interesting recipes like Elderberry and Apple Turnovers and Spring Green and Bacon Potato cakes. Also there is an asparagus recipe which Caroline adapted to take advantage of the depth of flavour of our vinegar, thus:
I knew that this show would be special since I had already arranged a cookery demonstration with our Lemon, Basil, Bay & Juniper Vinegar. Having corresponded a few times over the years with award-winning blogger, Caroline Taylor, this was the first opportunity we had to meet and for me to introduce Caroline to our whole range. Do take a look at her site, All that I'm Eating, where you will find some beautiful food photography doing justice to some interesting recipes like Elderberry and Apple Turnovers and Spring Green and Bacon Potato cakes. Also there is an asparagus recipe which Caroline adapted to take advantage of the depth of flavour of our vinegar, thus:
Raw Asparagus Salad with
Lemon, Basil, Bay & Juniper Vinegar
.jpg) |
| Photo courtesy of Caroline Taylor |
You
will need (for two):
A
bunch of asparagus
Rapeseed
Oil
Old Winchester (or
Parmesan)
Womersley Lemon, Bay, Basil and Juniper Vinegar
Black
pepper
Remove
the woody ends of the asparagus but leave enough to hold on to.
Peel the
asparagus from stem to tip, keep the stems (non woody) for making into a soup,
or if you’re feeling really adventurous a soufflé or sorbet.
Pile all your
peelings into a bowl, drizzle over some rapeseed oil, the Womersley vinegar, pepper and a
healthy shaving of Old Winchester.
Serve.
Monday, 24 June 2013
Ceviche in Cheltenham
 | |
| Grandfa and Oliver |
On the way there very early on the first morning of three, I had time to work out that it was fully 29 years since I had been at school at Cheltenham College. Maybe I should not have been so surprised to find myself having become a grandfather to a very beautiful boy called Oliver in the same week!
The festival was in the beautiful setting of Montpellier Gardens. We were in a large marquee surrounded by lots of other lovely producers like Cotswold Gold, Grumpies Pies (thanks for the lunch!) and Artisan Smokehouse who use maple for all their smoking, which makes particularly their smoked duck taste really sweet and tender. Being practically unique, we rarely find ourselves having to compete with many other fruit vinegar producers so we enjoy talking to people about how to use them and how to be creative in the kitchen with a good glug of our vinegars. When possible, though, we try to ensure our vinegars are included in the cookery theatre or we work with a local chef to showcase a recipe. I had recently met a charming fellow called Wayne Sullivan at an event at the impressive herb and micro leaf growers, Westlands, near Evesham and found out he is a head chef in Cheltenham, so I asked if he would like to do a demonstration on our stand on the Sunday. He loved the idea and, fresh from having moved house, he turned up with his whole family to show just how easy it is to make a delicious salmon ceviche. And, being a chef, this was also a great opportunity for visitors to ask questions about food preparation and mixing flavours and what is ceviche! (Ceviche is, put simply, raw fish marinated in citrus juice or vinegar and spices; the acid in the juice denatures the proteins in the meat in much the same way as cooking would. The flesh becomes opaque, the texture firmer and dryer, yet the flavours remain spanking fresh. Naturally, our vinegars do the job beautifully).
So, on a day off from his role as Head Chef at the local Storyteller Restaurant, Wayne made a delicious salmon ceviche with our Strawberry & Mint vinegar and finished with our Lime, Black Pepper & Lavender for a punchy sourness.
Salmon Ceviche with
Strawberry & Mint and
Lime, Black Pepper & Lavender
Vinegars
by Wayne Sullivan
Ingredients:200g fresh salmon, diced as fine as you can make it
1 red chilli, finely sliced up to the seeds (or a little further up for more spice)
1 whole spring onion, finely sliced
10g coriander, finely chopped.
1 lime, zested & quartered
Sea salt
10ml Womersley Strawberry & Mint vinegar
Toasted ciabatta, crackers, biscuits (anything crispy)
Womersley Lime, Black pepper & Lavender Vinegar (for drizzle before serving)
Method:
Prepare all ingredient in a bowl as fine as you can as this will ensure the vinegar can infuse, cure and tenderise.
Try not to prepare too far in advance but the longer you leave it then the more cured the fish will be.
Simply spoon small quantities on to pieces of toasted ciabatta, drizzle over the Lime, Black Pepper & Lavender vinegar and serve.
This recipe was inspired by Wayne's time as head chef at Storyteller, an eclectic fusion restaurant in Cheltenham that blends traditional Californian cooking with modern and European techniques.
After training at a local college, Wayne worked his way around Gloucestershire, fronting up some premier kitchens as well as working for a while in Australia. He then went on to stage at Petrus under Marcus Wareing, and over in the United States at Wheatleigh Hotel, in Lenox, Massachusetts.
A big fan of Sat Bains, Richard Davies and Daniel Clifford, his ultimate goal is to have his own little place where he can cook food that
people will come from all over to eat, preferably by the sea.
You can follow Wayne at twitter.com/ChefWayner
 |
| Wayne Sullivan |
Monday, 22 April 2013
FreeFrom Food Award
We are delighted to report that our Raspberry Vinegar has just been awarded Highly Commended at the prestigious 2013 FreeFrom Food Awards in the Grocery Ambient category. Our Raspberry vinegar was one of over 340 products that were entered for the FreeFrom Food Awards, a record 37% increase on last year!
A team of 50 expert judges tested freefrom products across 15 categories including Plant ‘Milk’, Spread, Cheese & Desserts; FreeFrom Breakfast Cereals; Grocery; Ready Meals; and Savoury Biscuits and Snacks. In order to be eligible to enter the awards the products must be free from one or more of the ingredients (including wheat, gluten, dairy, eggs, yeast, nuts and soya) that trouble so many people. It is estimated that globally between 220 and 250 million people suffer from food allergies (World Allergy Organisation) and this figure is continuing to rise.
Rupert Parsons from Womersley attended the Awards and commented that “for those with a restricted diet, it is a bonus to have a key ingredient to enhance your dishes so we are particularly pleased that the first vinegar my father made has proved so popular in the FreeFrom diet.”
Friday, 11 January 2013
Taste of Game
Why eat Game? It is Wild, Natural and Healthy. Game live in the wild and are free to roam: the ultimate in free range! Game is not domesticated, they enjoy a life in the wild. Venison, for instance, is lower in fat than chicken and game species have no artificial feeds, chemicals or additives, they are just as nature intended.
A few months ago, I was fortunate enough to meet José Souto who has worked as chef at the House of Commons, Mosimann's, the Ritz and the Savoy Grill. When he was at the House of Commons, he also wrote a manual on game cookery and followed this up by taking up the role of chef lecturer in culinary arts at Westminster College. Since taking the post, José has built a good reputation as one of the country's leading game chefs, also educating others on the harvest and preparation of game. I met José at Covent Garden Market for a blackberry convention and he demonstrated how superbly our Blackberry Vinegar tenderised and flavoured a loin of venison. In a recent recipe leaflet for the British Association of Shooting and Conservation (BASC) José included this lovely recipe for Roast Saddle of Hare with our Blackberry Vinegar:
José likes to share his knowledge on game with chefs as well as home cooks, so if you are interested in learning a bit more about the harvest, preparation and cookery of game, there is a wonderful opportunity to attend a one day game seminar at Westminster Kingsway College coming up very soon:
This is a one of its kind event and is as popular as ever with many areas of the hospitality industry regarding it as a must in the CPD of their staff now that wild food and game has become such a large part of our menus. For students it is a must as the seminar covers all Game theory students need for VRQ and NVQ qualifications.
The Game seminar gives attendees the ability to be educated and have a good understanding about the wild game that is produced by our countryside and it also gives them the ability to understand its background and provenance, enabling them to give this information on menus and add value to the product as well as be aware of costs and potential profits that can be made from preparing your own wild game.
Whether you are a Chef, foodie or Countryman or Lady the Game Seminar will be of interest to all.
There are 2 dates in January this year: Monday the 21st and Monday 28th January. There is a little more information on the Westminster Kingsway College site, too. Let me know if you are interested and would like more information on how to book ASAP as places are limited and I will pass on your details to José.
Are you game enough?
A few months ago, I was fortunate enough to meet José Souto who has worked as chef at the House of Commons, Mosimann's, the Ritz and the Savoy Grill. When he was at the House of Commons, he also wrote a manual on game cookery and followed this up by taking up the role of chef lecturer in culinary arts at Westminster College. Since taking the post, José has built a good reputation as one of the country's leading game chefs, also educating others on the harvest and preparation of game. I met José at Covent Garden Market for a blackberry convention and he demonstrated how superbly our Blackberry Vinegar tenderised and flavoured a loin of venison. In a recent recipe leaflet for the British Association of Shooting and Conservation (BASC) José included this lovely recipe for Roast Saddle of Hare with our Blackberry Vinegar:
Serves 2
This is a one of its kind event and is as popular as ever with many areas of the hospitality industry regarding it as a must in the CPD of their staff now that wild food and game has become such a large part of our menus. For students it is a must as the seminar covers all Game theory students need for VRQ and NVQ qualifications.
The Game seminar gives attendees the ability to be educated and have a good understanding about the wild game that is produced by our countryside and it also gives them the ability to understand its background and provenance, enabling them to give this information on menus and add value to the product as well as be aware of costs and potential profits that can be made from preparing your own wild game.
Whether you are a Chef, foodie or Countryman or Lady the Game Seminar will be of interest to all.
There are 2 dates in January this year: Monday the 21st and Monday 28th January. There is a little more information on the Westminster Kingsway College site, too. Let me know if you are interested and would like more information on how to book ASAP as places are limited and I will pass on your details to José.
Are you game enough?
Monday, 31 December 2012
2012 review
Well, what a year it has been! Highlights this year include awards, Olympics, our best year of sales ever, lots of shows, appearances on Radio, a successful trip to Scandinavia to launch our vinegars there and lots of plans in the pipeline for 2013....
We entered our Lime, Black Pepper & Lavender Vinegar into the Taste Awards this year and the judges awarded it Gold**, describing it as "drop dead gorgeous!" Also, we decided to enter our Raspberry Vinegar since this was the first one my father, Martin, ever made and a good Yorkshire tradition with your roast beef and Yorkshire puddings.
Much of the year was taken up for us with providing LOCOG with our vinegars. We feel that we did our small part for providing a lasting legacy, showcasing some of the best of what food this country has to offer and we are proud to have been invited to supply our vinegars.
It is always fun to contribute to radio food programmes and so I was delighted to be invited to appear on Vanessa Kimbell's show on BBC Radio Northampton as well as Bill Buckley's Radio Oxford slot. Both are delightful and entertaining hosts and we were also joined by "Great British Bake Off's" Urvashi Roe and food journalist Hazel Paterson. You can listen again to these on the radio widget on the right, numbers 4 and 5.
Our Wendy went to Copenhagen recently and we have already received our first order to supply to Denmark. This is particularly exciting for us, since our brand designs are deliciously Scandinavian and they sure know their fruit vinegars in that part of Europe. More news on this soon....
And the year has been rounded off very nicely by Theo Paphitis awarding us an SBS award on 23rd December: the day which would have been Martin's 74th Birthday.
Thank you to all of you who have kept up the fruity enthusiasm this year, we hope you will find plenty more to keep your imagination flowing next year.
We wish you a very happy and peaceful New Year.
We entered our Lime, Black Pepper & Lavender Vinegar into the Taste Awards this year and the judges awarded it Gold**, describing it as "drop dead gorgeous!" Also, we decided to enter our Raspberry Vinegar since this was the first one my father, Martin, ever made and a good Yorkshire tradition with your roast beef and Yorkshire puddings.
Much of the year was taken up for us with providing LOCOG with our vinegars. We feel that we did our small part for providing a lasting legacy, showcasing some of the best of what food this country has to offer and we are proud to have been invited to supply our vinegars.
It is always fun to contribute to radio food programmes and so I was delighted to be invited to appear on Vanessa Kimbell's show on BBC Radio Northampton as well as Bill Buckley's Radio Oxford slot. Both are delightful and entertaining hosts and we were also joined by "Great British Bake Off's" Urvashi Roe and food journalist Hazel Paterson. You can listen again to these on the radio widget on the right, numbers 4 and 5.
Our Wendy went to Copenhagen recently and we have already received our first order to supply to Denmark. This is particularly exciting for us, since our brand designs are deliciously Scandinavian and they sure know their fruit vinegars in that part of Europe. More news on this soon....
And the year has been rounded off very nicely by Theo Paphitis awarding us an SBS award on 23rd December: the day which would have been Martin's 74th Birthday.
Thank you to all of you who have kept up the fruity enthusiasm this year, we hope you will find plenty more to keep your imagination flowing next year.
We wish you a very happy and peaceful New Year.
Thursday, 6 December 2012
Last show of the Year
Abergavenny Christmas Food & Drink Fair
This Sunday 9th December 10am-5pm sees the last show of our year in the welcoming town of Abergavenny. It will be packed with people and lots of Christmas food gifts, so don't miss your chance. You can find more details on the event on the official site. We will be exhibiting in the Market Hall and will have lots of our fruity vinegars, gift packs and chutneys available. We even have a few of our very special new cotton tea towels left which will make an ideal gift for someone special.
Thursday, 22 November 2012
NEWS, NEWS AND MORE NEWS!
A whole load of shows planned for the next few weeks:
Thursday 22nd Nov. Late Night Shopping at Burford Garden Centre
We are amongst many others doing tastings in the wonderful surroundings at Burford.
Saturday 24th Nov. Cookery School Day Course at Swinton Park Cookery School. We will be talking a little about Womersley during Head Chef, John Rogers' course for Dinner Party cooking.
Saturday 24th Nov. Beverley Christmas Food and Drink Festival. We are joining others in this festive fair at Beverley Minster.
Weds-Sunday 28th Nov-2nd Dec. BBC GOOD FOOD SHOW, WINTER 2012. The biggest of the BBC Good Food Shows and the chance to find many Christmas food gifts. This year, there is also an app to help you find your way around the show. Just go to the app store and search for Good Food Show Winter 2012. We are on stand FLF60 in Hall 6, near Saturday Kitchen and within easy sniffing distance of the World Cheese Awards.
Saturday 1st Dec. Malton Food Lovers Christmas Market. We will be doing tastings and there will be cookery demos. FREE ENTRY and FREE PARKING.
Sunday 9th Dec. ABERGAVENNY Christmas Food and Drink Festival. We finish the year with this very busy and popular day in Abergavenny, armed with festive treats.
Thursday 22nd Nov. Late Night Shopping at Burford Garden Centre
We are amongst many others doing tastings in the wonderful surroundings at Burford.
Saturday 24th Nov. Cookery School Day Course at Swinton Park Cookery School. We will be talking a little about Womersley during Head Chef, John Rogers' course for Dinner Party cooking.
Saturday 24th Nov. Beverley Christmas Food and Drink Festival. We are joining others in this festive fair at Beverley Minster.
Weds-Sunday 28th Nov-2nd Dec. BBC GOOD FOOD SHOW, WINTER 2012. The biggest of the BBC Good Food Shows and the chance to find many Christmas food gifts. This year, there is also an app to help you find your way around the show. Just go to the app store and search for Good Food Show Winter 2012. We are on stand FLF60 in Hall 6, near Saturday Kitchen and within easy sniffing distance of the World Cheese Awards.
Saturday 1st Dec. Malton Food Lovers Christmas Market. We will be doing tastings and there will be cookery demos. FREE ENTRY and FREE PARKING.
Sunday 9th Dec. ABERGAVENNY Christmas Food and Drink Festival. We finish the year with this very busy and popular day in Abergavenny, armed with festive treats.
Happy Shopping!
Monday, 12 November 2012
COMPETITION TIME
BBC Good Food Show Winter
28th Nov – 2nd Dec 2012, NEC, Birmingham
The BBC Good Food Show
Winter is back and to celebrate we have teamed up with the organisers to offer
you the chance to WIN 3 pairs of general
admission tickets!
The BBC Good Food Show is
the biggest and best food Show in the country and this year the line up is just
as stellar as always. Top foodie faces including John Torode, Gregg Wallace, James
Martin, Gino D’Acampo and The Hairy Bikers plus many more will be taking to
the Supertheatre, sponsored by Tesco Real Food. There will be hundreds of
exhibitors from Cornish Cheese Co to David’s Chilli Oil and Luponde Tea plus
BBC Good Food Show regulars including Foxes Spices and The Curry Sauce Company. And, of course, we will be there (Stand FLF60) armed with some stunning gift ideas for Christmas including, for the first time ever, Limited Edition tea towels made using our own designs.
With Christmas just around the corner it will be the perfect place to pick up lots of other inspirational ideas for that special food enthusiast!
To enter, please:
Sign up to our Newsletter using this QR code or the link below. But be quick, you must sign up by midday on Wednesday to be entered into the draw for tickets.
We will draw three random subscribers and we will post out your tickets ASAP.
If you would like to buy tickets, prices start at just
£21.50
To book tickets please visit
BBCGoodFoodShow.com or call 0844 581 1360
Terms and Conditions:
All tickets are general
admission excluding Saturday.
Tickets are non refundable
and non-exchangeable. Ticket terms and conditions apply.
Tickets will be mailed out
directly to the competition holder by BBC Haymarket Exhibitions.
Tickets do not include a
seat in the supertheatre.
Subscribe to:
Posts (Atom)