Historic Pickles and Chutneys
Sorry but due to the economic downturn I have had to put a hold on this pickle range, should situations and cost factors change I will keep you posted, Thankyou.


Alan’s award winning Historic Vinaigres are being used in his new range of Historic Pickles and Chutneys!
The Historic Pickles and Chutneys are made from ingredients grown in Worcestershire and Staffordshire using heritage seeds for true authenticity, creating a real point of difference. To highlight the importance of provenance and sustainability Alan has supported his local rural community by hand producing and cooking all of the Historic Pickles and Chutneys in small batches in the Vale of Evesham.

Luxury Marinated Onions with Roman Vinaigre
Luxury Golden Baby Sliced Beetroot with Roman Vinaigre
Luxury Organic Red Cabbage with Ancient Greek Vinaigre(sorry unavailable)
English Apple and Golden Beetroot Chutney with Roman Vinaigre
Beetroot and Chilli Chutney with Mediaeval Ale-Gar ( Sorry unavailable )
Luxury Golden Baby Beetroots with Roman Vinaigre
Marinated Baby Ruby Beetroots with Ancient Greek Vinaigre. (sorry unavailable)

Luxury Marinated Onions in Roman Vinaigre
(product singled out as a favourite by Delia Smith online!)

With undertones of cinnamon, chamomile flowers, peppercorns and honey, Alan’s Luxury Marinated Onions in Roman Vinaigre have a fruity, floral and warm taste, which are enhanced by the delicious flavour of the crisp British onions.

Usage

Add to chicken casseroles, roasts and serve with beef, or use straight from the jar with salads, cheese, sliced in the sandwiches or why not try these onions pan fried and served with steak or beef casseroles.

You can also use the Vinaigre with olive oil, as a dressing or as a dipping sauce with crusty Italian bread, once all the pickles have been enjoyed! Perfect for marinades, dressings or dips Alan’s award-winning Roman Vinaigre also enhances the flavours in egg-based and hollandaise sauces.

Luxury Golden Baby Beetroots in Roman Vinaigre
(nominated for a HEFF Diamond Award)

Before red beetroots became fashionable, mainly for their pigment, golden beetroots were the original and most popular variety of beetroot in the Roman period.

Using the finest golden beetroots grown in Worcestershire and Staffordshire from heritage seed, Alan’s Luxury Golden Baby Beetroots have been marinated in his award-winning Roman Vinaigre to maximise flavour, offering real provenance and quality.

Served great hot or cold, Alan’s Luxury Golden Baby Beetroots in Roman Vinaigre offer a full beetroot flavour without the red stains on clothes or fingers! These delicious pickles are also available sliced in Alan’s Luxury Golden Baby Sliced Beetroots in Roman Vinaigre.

Usage

Serve in salads, with cheese, warm with game, cold meats, sandwiches, pies etc.

Luxury Organic Red Cabbage in Ancient Greek Vinaigre

Only the finest, freshest cabbage has been used in Alan’s Luxury Organic Red Cabbage in Ancient Greek Vinaigre. Hand-sliced organic red cabbage, grown and pickled in the Vale of Evesham and infused in Alan’s award-winning Ancient Greek Vinaigre, creates crisp, fresh flavours for you to enjoy either in salads or as an accompaniment to cottage pie, game meats, or cold cuts.

As versatile as it is delicious, once the Luxury Organic Red Cabbage has been eaten the remaining Ancient Greek Vinaigre can be used as a dressing, offering a delightful flavour with a touch of pink or alternatively added to stir fries instead of rice wine vinegar.

Usage

Crisp and cool with cottage or shepherds pie, game meats, casseroles and hot pots, or in salads.

English Apple and Golden Beetroot Chutney with Roman Vinaigre

Fresh and local has been the key to this chutney’s success; the golden beetroots have been grown from heritage seeds a few miles away from Alan’s kitchen whilst the apples were grown in the neighbouring orchard, hand-picked the morning of production.

Usage

Alan’s mouth-watering English Apple and Golden Beetroot Chutney with Roman Vinaigre is a great alternative to an apple sauce for roast pork, roast duck, goose, pâté, terrine or cold meats. The chutney complements oily fish such as mackerel or herring allowing the sweet acidity of the apple to flavour and aid digestion.

Marinated Baby Ruby Beetroots in Ancient Greek Vinaigre

This baby ruby beetroot pickle has been cooked and bathed in Alan’s award winning Ancient Greek Vinaigre, offering natural sweet undertones that offer the ying and yang of sweet and sour combinations on the palette, balanced with a small infusion of herbs and spices.

Usage

Perfect for salads and picnics, cold meats, pies , try mixing with Natural Greek yoghurt and fresh spring onions, or warming through and serving with pork or game, or cooking with a little of the vinaigre, crème fraich and finishing off with snipped chives.

Beetroot and Chilli Chutney with Mediaeval Ale-Gar ( sorry Sold Out )

This beetroot chutney has been cooked and marinated in Alan’s award winning Ale-Gar offering dark, deep and powerful flavours. The chilli adds just a background of spice that lends a touch of warmth.

Usage

This chutney is good for strong cheeses in particular mature cheddars and blue-veined varieties as well as cheese on toast , spread on goats cheese brochette, Cheese and ham toasties, serve warm with roast dusk or pan fried breast of duck, or with hot carved slices of roast pork.

Luxury sliced Golden Baby Beetroots in Roman Vinaigre
(nominated for a HEFF Diamond Award)

Before red beetroots became fashionable, mainly for their pigment, golden beetroots were the original and most popular variety of beetroot in the Roman period.

Using the finest golden beetroots grown in Worcestershire and Staffordshire from heritage seed, Alan’s Luxury Golden Baby Beetroots have been marinated in his award-winning Roman Vinaigre to maximise flavour, offering real provenance and quality.

Usage

Serve hot or cold, Alan’s Luxury Golden Baby Beetroots in Roman Vinaigre offer a full beetroot flavour without the red stains on clothes or fingers.

Serve in salads, with cheese, as a warm salad mixed with yoghurt and chives, serve lightly fried with game or pork , cold meats, cold pies , ideal in sandwiches as no stains or in the summer picnic., a great healthy veg for all the family and kids to enjoy without the fear of ruined cloths, carpets or stained fingers.

 

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