Angela Clutton

Delicius recipes with our Sherry vinegars

“I would never let my cupboards
be without Sherry
Vinegar”

Angela Clutton is a food writer, food historian, professional cook and author of the multi-award winning book The Vinegar Cupboard.
She has written on food and drink for several major UK publications; and she regularly writes for Borough Market where she is also a recipe developer, demonstration cook and hosts the hugely popular Borough Market Cookbook Club. Broadcast work includes the recent Channel 5 ‘Inside…’ series. Angela is the Guest Director of the British Library’s ‘Food Season’ of talks and events.
Her debut book The Vinegar Cupboard (published in March 2019) won the Jane Grigson Trust Award, was shortlisted for the André Simon Food and Drink Awards, won two awards at the 2020 Guild of Food Writers Awards, and won for ‘Debut Cookery Book’ at the 2020 Fortnum & Mason Food and Drink Awards.

Having spent years working on a book about all different styles of vinegars from all over the world, I can say with absolute certainty hat sherry vinegar is my absolute favourite. The one I consider the most versatile to use in the kitchen and the vinegar I would never let my cupboards be without.

Tips for cooking with Sherry vinegar

Here are a few tips on how you might think of using sherry vinegar to enhance your cooking:

Sherry vinegar has such depth of flavour that along with its acidity and sweetness it is ideal for using at the early stage of cooking a dish, such as making the base for meat or vegetable based stews or soups.

Sherry vinegar is also very useful as a finishing touch to a dish, especially to spritz delicately on so that small droplets spread across the dish and when you eat, the acidity and flavour of the vinegar prepare the palate for what is to come. The vinegar will lift and brighten the flavours.

The relative lightness and sweetness of Moscatel sherry vinegar makes it ideally suited for use with fish or seafood.

All sherry vinegars are transformative when added to vegetables as they are roasting. The vinegar will make whatever you are roasting taste like the best possible version of itself. The same applies to roasting fruits, although use a little less vinegar in that case.

Sherry vinegar is a natural match for anything with tomato. From using in a rich tomato sauce, tousing in a dressing or just pouring over raw tomatoes.