Fruit and Balsamic Vinegars.

Supplying vinegars to Michelin-starred restaurants and up-market retail outlets throughout Europe for many years. Recently, decided to expand the business into the UK and has already placed the products with Fortnum & Mason in London, whose buying team declared that they were ecstatic to have discovered such a high quality range of vinegars!

We have also been conducting very well-received tasting sessions recently with top-rated chefs (including David Everitt-Mathias at Le Champignon Sauvage in Cheltenham, owner of 2 Michelin stars) throughout the Gloucestershire.

As if these plaudits were not enough, the editorial team at ‘FRESH’ magazine (who test every product they feature) have described the vinegars as 'gorgeous' in their August 2007 issue and Gary Jones, Executive Chef at Le Manoir Aux Quat’ Saisons in Oxfordshire has described the vinegars as 'very impressive'.

This enthusiastic response is no surprise to us since no-one is more devoted to the vinegar maker’s art than us. From the fruit-flavored 'Creative' line to the finest matured balsamic vinegars, the distinctive flavour of our products comes only from the fruit. This means that no sugar or other additives of any kind are used and in keeping with the philosophy of 'leaving everything to nature but nothing to chance', they are produced using the perfect marriage of tradition and technology.

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