The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients. 

Salt & Vinegar are ingrained into our language about seasoning foods — especially in the UK — but they’re often just regarded as blank ingredients to use from a taste perspective when they are actually powerhouses in flavour.

@dornochcraftvinegar / dornochcraftvinegar.com

@angela_clutton / angelaclutton.com

@blackthornsalt / blackthornsalt.co.uk 

mrlyan.studio

Studio Lates is an events series that we’ve transformed into a podcast! At Mr Lyan Studio we are lucky enough to have an incredible network of producers, flavour experts, drink specialists and culinary geniuses; we wanted to share their knowledge and showcase their unique talents. It is a series of educational (but fun!) talks, with a focus on topics across the food and drink world. Events are held in the intimate setting of our basement bar at Mr Lyan Studio HQ, and in collaboration with Fever-Tree.

For every session, the Mr Lyan Studio creative team creates bespoke snacks and drinks inspired by the speaker. This evening featured the following drinks and snacks:

• Long Ferment Highball: Dornoch Whisky, rhubarb shrub, green peppercorn, Fever-Tree Soda Water
• Elderflower Spritz: Elderflower Vinegar, Gin, Fever-Tree Elderflower Tonic
• Rojak Gibson: Vodka, vermouth blend, Rojak vinegar & Blackthorn Salt pickled onion

• Whipped elderflower ricotta, pickled rhubarb , Blackthorn Salt
• Fresh pea hummus, sesame seeds, vinegar glaze, fresh mint
• Brown butter, salt & vinegar popcorn

Credits:

Podcast artwork: NicoNico

Music: Blue Dot Sessions

Production: Lucy Dearlove & Mr Lyan Studio 

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.