Raspberry Vinegar Recipe - Great British Chefs

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.

Ingredients

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240g of fresh raspberries
320ml of white wine vinegar
320ml of distilled vinegar

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Sterilised jars
Rolling pin

Wash the raspberries under cold running water

240g of fresh raspberries

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

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.