Raymond Blanc used our Raspberry Vinegar for his Brasserie Blanc restaurants and this is what he said about it... “BLOODY GOOD.”

“I have known Rupert for the best part of almost ten years now and have been using his vinegars all the time in my own various restaurants. They are of a superb quality and have an exceptional taste & flavour…. A great addition to the deli.”

Tom Aikens
Consultant Chef, Soho House

Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. His remarkable career took him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. At 26, Tom became the youngest British chef ever to be awarded two Michelin stars.  The celebrated chef is dedicated to serving only the highest quality, ethically sourced ingredients and continually supports The

Environmental Justice Foundation to raise awareness of illegal ‘pirate’ fishing and diminishing fish stocks. Tom has written three books: Cooking (2006), Fish (2008), and Easy (2011), and has made several appearances on television, reaching the final banquet of 2013’s Great British Menu on BBC2 in aid of Comic Relief.

"Womersley products are fantastic, very pure; they deliver a wonderful opportunity to bring balance to a dish.

They deliver a clear fresh and incredible flavour, great cooking starts with great ingredients and that's why I buy Womersley." 

Peter’s enthusiasm and passion for simply good food is demonstrated in his TV work, restaurant, cookery school, recipes apps, books and magazine features.

You may have seen Peter on TV as one of the judges on ITV’s hit series Britain’s Best Bakery and was also the chef presenter of his own successful cookery show "Lakes on a Plate" on Channel 4. Peter is right in the mix of British food as he continues to push the boundaries of cooking and baking.

He is constantly coming up with fantastic flavour combinations that have not been seen before, including with Womersley vinegars which have become a firm favourite with Peter and the Simply Good Food TV Chefs.

“We use Womersley’s exceptional strawberry and mint vinegar in our strawberry souffle. It adds the perfect balance of acidity to the dish, enhancing the sweetness of the strawberries. It’s wonderful to have such a fantastic ingredient produced so locally.”

Emily Watkins knew from an early age that she wanted to be a chef. Beginning her career in Italy, she worked in some of the best restaurants before returning to the UK where she worked alongside Heston Blumenthal at The Fat Duck, learning many of the innovative cooking techniques she continues to use today.

In 2014 Emily was voted “Cotswold Food Hero” at The Cotswold Life Food & Drink Awards and was one of four finalists on BBC’s Great British Menu, cooking her fish course “Fight them on the Beaches” at the banquet at St Paul’s Cathedral.