In this show we speak to Sam Britten of Orkney Craft Vinegar. His products are a world away from what you’d usually pick up in the supermarket and chef James Martin is a huge fan. We learn what vinegar really is, how best to cook with it, how you can use it in a cocktail, plus some of the interesting new flavours Sam is working on such as a smoky red dulse flavour and a gooseberry vinegar as well.
So speaking of gooseberries, Orkney is full of the spiky bushes and Sam chose these tart berries for me to create my weekly recipe – my gooseberry tart with elderflower cream – which you’ll hear after my chat with him.
Lastly forager Imogen speaks about hogweed, a versatile green with more protein in the leaves than curly kale.
Some of the chefs and bartenders that use Sam’s vinegar: