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Raspberry vinegar

by Josh Eggleton
Item 1 of 1

Josh Eggleton’s raspberry vinegar is delicious tossed over a simple salad with some goats cheese and crusty bread. The longer this raspberry vinegar is left to mature in the bottle, the better.

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Ingredients

Metric

Imperial

SAVE RECIPE

Equipment

  • Sterilised jars
  • Rolling pin

Method

1
Wash the raspberries under cold running water
2
Place into a large tub and crush with the top of a rolling pin. Add the vinegars and mix well, then leave in the fridge to mature for 10 days
  • 320ml of white wine vinegar
  • 320ml of distilled vinegar
3
After 10 days, strain the vinegar through a chinois (conical sieve) and bottle in sterilized jars. Store in the fridge or in a dark cool cupboard
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Josh Eggleton

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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