Currently based just outside Frome in Corsley, Wiltshire, we started The Slow Vinegar Company as a way of channelling our creativity and interest in food culture into the production of a traditional food staple—vinegar.

The journey has been demanding with a steep learning curve. Through our interest in fermentations, fascination in taste, a love of sour, plenty of patience and a bit of alchemy, we have created vinegars that we are proud of. We think they augment the range of cooking possibilities for anyone interested to give them a try.

We both have a background in art & design, and have taught in higher education for many years. Sarah has built a successful personal practice through exhibiting nationally. Inspired by the breadth and range of beautiful artisan wine vinegars discovered through travelling, we have now turned our attentions to crafting our own amazing vinegars.

How we make vinegar

We make our vinegars following an age old process where natural produce is transformed through two fermentations into a complex tasting wine vinegar where sweet and sour is in perfect balance. Our wine vinegars are unpasteurised and contain the mother.

— gather roots & fruits, berries and blossoms | ferment into alcohol | rest —

— ferment again into acetic acid | rest | bottle —