We offer a variety of delivery options depending on your order size and delivery location, you can view all available services and more information here.
FREE DELIVERY ON ORDERS OVER £40
From £2.90 - UK mainland delivery (under 2kg) - Delivered within 7 working days
From £6.80 - UK mainland delivery (over 2kg) - Delivered within 3 working days
From £9.95 - Channel Islands & European delivery - Delivered within 7-10 working days
From £22 - Worldwide delivery - Delivered within 10-14 working days
We've got recipe ideas for all our products and plenty of tips and tricks straight from the kitchens of our customers and chefs
Great for sweet or savoury dishes. Marinade meat, vegetables or fruit. Reduce a sauce. Tenderise meat or fruit. Splash into a glass of fizz or spring water. Drizzle over your favourite dish. Dress a salad combined with oil to impress your friends.
Our fruit vinegars are made in Somerset with 5% white or spirit vinegar. We then infuse fruit and herbs, add British Sugar to fix the flavour and that's it! The overall impression is one of full fruity taste with a relatively mild vinegar effect.
All our products are vegan and vegetarian, though we don’t like to exclude meat eaters. Did you know you can also use them in drinks? We particularly love it in our Pickled Mary recipe.
One my favourite vinegars along with the Raspberry & Chilli vinegar. Really makes a difference to dishes 😊
I love this vinegar, mixed with olive oil salt pepper dried chives makes a great salad dressing…
Love experimenting with fish pate (mackerel and salmon particularly) and salad dressings using cherry and raspberry (vinegar and balsamic) and sauces with strawberry and mint. Who knew vinegar could be so versatile?
I was so sad that it wasn't in stock befor Christmas, And i was so happy when it came back in stock. I mainly use it in a mixed fruit and salad, it just make my salad so much better. 60g of chopped Romaine lettuce, tangerine and Plum drizzled with 1 tbsp Olive Oil and 1 tbsp Cherry vinegar. just yummy.
I have used Womersley Cherry Vinegar to make a Cherry Marmalade as an accompaniment to roast loin of venison. Fabulous!!
450mls Cherry vinegar, 500mls Bitter Cherry (Morello) nectar and 500g Morello cherries (frozen is fine). Mix and reduce to a syrupy consistency.
Sweat and soften 30-40g finely chopped shallots, 50g finely chopped Fennel and about 50g of fresh cep (you can used dried if you have no fresh) without browning in a little butter, for about 10-15 mins. Add to the Cherry Marmalade and there you have it. Great with medium rare loin venison, adding a rich fruit savoury flavour.