Speciality Food Magazine - May 2025

family homes. Three balsamic vinegars, ranging from 12months to three years, are included in the new offering, too. Each has IGP accreditation, which Nicki says is an important signifier of excellence for consumers. “Foodie customers want the best of the best, something with provenance and that feel of quality behind it.” Also delving into the balsamic world is The Garlic Farm, which launched Black Garlic Balsamic Vinegar and Smoked Garlic Balsamic Vinegar at the end of last year as a creative solution to food waste, steeping ‘imperfect’ cloves for a rich, intense finish. Dressing to impress While there will always be home cooks who like to stir up their own concoctions for salads, Mintel’s last report on the condiments and dress- ings categories in 2023 showed a whopping 96% of households had at least one ready prepared product in their wheelhouse. Add to that the 42% who said they’d be willing to paymore for a better-for-you-version, and the 43%who thought premium condiments and dressings made a meal feel more special, and you’ve got quite the captive audience. Barnes Edwards, director of The Garlic Farm–which owns Wild Island dressings – says the figures tally withwhat they’ve found; that there’s a trend towards flavouring up whole foods while keeping an eye on health claims. Artisan “dressings, oils and vinegars tend to be relatively healthy” he says, adding that they’re great for livening up summer salads, elevating and adding depth to even the simplest of dishes. In theWild Island range, Barnes says he’s noticing a buzz around the specialityfoodmagazine.com 27 STOCK CHECK more unusual flavour combinations right now, such as Spiced Fig Balsamic. This oil-free dressing and dip not only clings beautifully to leaves, but also serves as a flavoursomemarinade and glaze at BBQ time, bringing sweetness, a touch of tartness, and warmth to whatever it touches. “Our oils and vinegars use fresh ingredients and they are packed full of flavour,” Barnes continues, saying he thinks there’s some exciting innovation in the category, with customers influenced not only by quality, but by provenance and flavour too.” When it comes to flavour, Nicki says every bottle of dressing should do what it says on the label. Cottage Delight has four products in its range, and each one really packs a punch. “Our Acacia Honey &Mustard Dressing has to pull out that honey flavour. It contains 18% honey in the recipe and that’s paired with a lovely Dijonmustard. It’s a wonderful creamy, yellowy colour which stands out on the shelf. People really love that. In the Roast Garlic & Red Pepper Dressing, the garlic gives a sweet, almost nutty flavour. It goes with somany things, like in pasta or over pizza. These are flavours that encourage people to experiment a bit. That’s what we’re all about as a brand.” Although taste is king, Nicki says shelf appeal is just as important when it comes to dressings. “With our range, the colours are vivid and bold, and we’ve got feedback from the trade that that’s amassive thing for them. Customers notice our products! In spring and summer, everyone’s thinking ‘let’s have a lovely salad for lunch’ and these products will catch their eye.” Imperative to clinching extra RETAILER TIPS ● Be aware with what you can do with your vinegars. Do tastings, and talk to people about how they can go beyond salad dressings ● Make sure you offer ‘good’, ‘better’ and ‘best’ options across a range of price points ● Look out for sherry vinegar labelled as PX which is made with the sun-ripened grapes. It’s much denser in colour and that, like balsamic, is good with desserts and cheeses ● Always have red wine vinegar, but try to move onto other artisan wine vinegars too, like a Muscat or Banyuls ● Think of ways you can cross sell vinegars. For example, stocking ice cream to go with raspberry or prune vinegars. I love getting people to experiment, and having them come back in to say, ‘that was really nice’ Andy Harris of Vinegar Shed shares his advice for stocking and selling premium vinegars sales, Nicki adds, is displaying these products alongside barbecue and picnic options, to get shoppers thinking about all the wonderful things they can create in the kitchen over the warmer months. TENUTE CRISTIANO IGP SWEET TROPEA ONIONS FLAVOURED EXTRA VIRGIN OLIVE OIL An intensely flavoured oil. Only a few drops are needed to impart the sweet taste of crushed Tropea onions to the single varietal Carolea olive oil. justgourmetfoods.co.uk FONTANA FORMIELLO GLAZE This rich glaze, made using a higher concentration of grape must and aged balsamic, gives a sticky, sweet taste to dishes with no added sugars or colourings. fontanaformiello.com SUBLIME CREATIONS RAREST OIL OF WHITE TRUFFLE A new offering from the premium flavoured butter brand. Real white truffle aroma and smoked garlic give a heady taste and scent to 100% Picual olive oil. sublimebutter.com GILLYS FOODS POMEGRANATE BALSAMIC DRESSING Crafted with Italian pomegranates, the condiment brings a complex, layered sweetness to salads, grilled red meats, cheeses and fresh berries. gillysfoods.com KIKKOMAN PONZU CITRUS SEASONED SOY SAUCE – LEMON Deliciously combines Kikkoman’s Naturally Brewed Soy Sauce with a splash of lemon. A fantastic dip or dressing for salads. kikkoman.co.uk WILLOW CREEK BLOOD ORANGE FLAVOURED OLIVE OIL The South African maker’s award- winning oil has a truly unique taste, with zesty, almost floral notes. Perfect for sweet and savoury cooking. willowcreek.co.za ARTISAN VINEGAR COMPANY ARTISAN MALT VINEGAR Production begins with fine Maris Otter malt and Cornish spring water, naturally fermented and oak matured before being drawn from the barrel. artisanvinegar.co.uk OSTLERS ORGANIC APPLE CIDER VINEGAR A smooth, apply, natural and organic apple cider vinegar, made using apples from Ostlers own organic orchard and matured slowly. ostlerscidervinegar.com ALL DRESSED UP MISO & SESAME Pimp up grains, vegetables, noodles and more with this zippy, tangy, but creamy all-natural dressing. alldressedupdressings.com ISLE OF WIGHT TOMATOES OAK SMOKED TOMATO BALSAMIC This is a very special vinegar, produced in small batches, steeping oak smoked Isle of Wight tomatoes in Modena Balsamic vinegar for several weeks for an irresistibly smoky flavour. iowtomatoes.co.uk