When Womersley Foods asked us to think about how their range of delicious vinegars could be used in cooking; we were full of ideas.
Womersley Foods was set up at Womersley Hall in Yorkshire in 1979 by Martin and Aline Parsons. Martin’s flair for combining the ingredients for Womersley probably started when, as a young man, he mixed lethal cocktails which had the power to floor the poor, unsuspecting guest. He was later inspired to use the herbs and fruit grown in the family kitchen garden for medicinal uses, initially, and later for jellies, vinegars and dressings. The idea has always been to capture the true taste of the fruit and vegetables in an essential ingredient which can be used in the home and professional kitchen all year round. The predominant taste has always been the fruit and herbs rather than the vinegar, though the vinegar properties (reducing a sauce and tenderising) still work beautifully.
Executive Head Chef Matthew’s top tips for using Womersley’s vinegars will be seen on packs very soon, but our blog readers get first peek!
• Cherry Vinegar – Enhance the flavour of a cherry and apricot chutney at the end of cooking.
• Orange & Mace Vinegar – Use to de-glaze duck with, also to brush on duck during roasting for added bite and caramelisation.
• Blackberry Vinegar – Great with roast rump of lamb and fresh rosemary as a marinade.
• Raspberry Vinegar – Make a dressing to go with goats cheese especially from Lowna Dairy in Cottingham, East Yorkshire either in a simple salad or balled crumbed and deep fried with the lamb mentioned above.
So who is rushing out to buy a stock of Womersley Vinegars then!