Mulberry vinegar


We grow mulberries organically and harvest them at the peak of their ripeness. We then turn them into vinegar, by blending them with premium quality cider vinegar and sugar. We use no preservatives, artificial flavourants or colourants.


The mulberries we use to make the Mulberry Vinegar come from the Wickedfood Earth Farm. The food gardens and orchards at Wickedfoos Earth are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The food gardens are internationally recognized by Slow Food as an important educational garden. We bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers, or any other poisons. We hand-make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces, and other bottled fruit. This ensures that our Mulberry Vinegar is not over-processed, a result that is concentrated with natural flavours.

Additional information

Weight N/A

125ml, 250ml

Serving Suggestions

At the cooking school, we use the vinegar to:

  • Drizzle over vanilla ice cream – adds a depth of fruitiness and delicious flavour, seriously refreshing.
  • Deglaze cooking pans after sautéing lamb or liver. It gives a fruity depth to the caramelized flavours in the pan. Mix in a few spoons of cream for a quick, thick, luxurious sauce.
  • Pour over ice then fill up with mineral water or lemonade.
  • Beat into a salad dressing with olive oil and black pepper and use to dress spinach or mixed leaf and goat’s cheese salads.