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.  https://www.doorstepkitchen.com/recipes/gooseberries https://www.orkneycraftvinegar.com/ https://www.highlandparkwhisky.com/
https://www.nativerestaurant.co.uk/Some of the chefs and bartenders that use Sam’s vinegar: https://www.jamesmartinchef.co.uk/ Gareth Ward at https://ynyshir.co.uk/ https://chefbradcarter.co.uk/ http://www.eamonrockey.com/ https://mrlyan.com/