Burren Balsamics

Burren Balsamics: A Flavor Revolution

Author Avatar

Updated on March 20, 2024

View transcript

Who would have thought that a small business, started at a Christmas fair in 2014, could revolutionize the world of flavor? This is precisely what Burren Balsamics has accomplished, introducing an array of unique white and dark balsamics, crafted with the finest locally sourced ingredients.

Combining artisanal methods akin to winemaking, they’ve layered flavors through careful cooking, carving out an impressive niche in the market. With numerous accolades to their name, it’s clear they’re not just making vinegar; they’re creating culinary magic.

So, what’s next for Burren Balsamics? Let’s explore further.

Birth of Burren Balsamics


In 2014, a culinary enthusiast named Susie founded Burren Balsamics, initially focusing on making infused vinegars for a Christmas fair three years later. This marked the early beginnings of a company that would soon revolutionize the world of gourmet vinegars.

Over time, the company experienced a significant evolution, shifting from a simple start to a more complex and sophisticated method of production. The original dark balsamic vinegar was just the first step in their journey. They soon introduced a white balsamic, carefully crafted with high-quality ingredients. This move signaled the growth and transformation of Burren Balsamics, showcasing their ability to adapt and innovate.

Their attention to detail, commitment to quality, and continual quest for improvement have been the hallmarks of their success.

The Team Behind Burren Balsamics

Burren Balsamics

While Susie laid the foundation for Burren Balsamics, it wasn’t until Bob, with his background in professional cookery, joined the team that the company truly began to refine its production methods and improve the quality of its vinegars.

Their collaboration, marked by strong team dynamics and a shared creative process, has been instrumental in elevating Burren Balsamics to its current status. Bob’s technical expertise complements Susie’s vision, resulting in a product range that’s both innovative and of high quality. It’s this harmonious blend of skills and perspectives that sets Burren Balsamics apart.

The team’s commitment to excellence, combined with their ability to harness each other’s strengths, is a testament to the transformative power of collaborative leadership in the gourmet food industry.

Improving Manufacturing Methods

Burren Balsamics

Building on the solid foundation laid by the team, Burren Balsamics embarked on refining their manufacturing processes to produce even better quality vinegars. They’ve introduced efficiency enhancements to expedite production without compromising the distinct taste that distinguishes their offerings.

For instance, the infusion process was streamlined to shorten the time needed, while still capturing the richness of flavors. Quality control measures were also ramped up. Rigorous checks at different manufacturing stages ensured that the end product was of the highest quality.

The team’s commitment to continuous improvement in their processes demonstrates their dedication to delivering top-notch balsamic vinegars. This meticulous approach has been central to the growth and success of Burren Balsamics.

Journey to White Balsamic

After mastering the art of dark balsamic, Burren Balsamics embarked on a new adventure, introducing white balsamic vinegar to their product line, made with an unparalleled commitment to quality and flavor.

This evolution wasn’t an abrupt change, but an evolutionary process involving tireless culinary exploration. The journey was marked by rigorous trials, careful adjustments, and a commitment to producing a product capable of satisfying the most discerning palates.

The result was a white balsamic that maintained the brand’s essence of complex, rich flavors but offered a lighter, crisper taste profile. The transition to white balsamic is a testament to Burren Balsamics’ dedication to innovation and excellence, as they continue to revolutionize the culinary world with their exquisite vinegars.

Process and Ethics of Production

Burren Balsamics

As Burren Balsamics continues to innovate in the realm of vinegar flavors, a closer look at their production process and commitment to ethical sourcing reveals key elements of their success.

The company’s production sustainability is evident in their controlled-environment infusion process, which intensifies flavors while maintaining product integrity. This process, similar to winemaking, builds layers of flavor, contributing to the exceptional taste profiles the brand is renowned for.

Ingredient sourcing ethics play a significant role too. Burren Balsamics sources locally when possible, bolstering community support. Their balsamic is a PGI product, secured from a reputed Italian producer, thus ensuring quality.

This blend of sustainable production and ethical sourcing is integral to the brand’s ethos, driving its continued growth and success.

Burren Balsamic’s Awards and Honors

Burren Balsamics has earned numerous accolades and recognition for their exceptional products and innovative flavor profiles. Their pioneering efforts have been crowned with success, celebrated by industry leaders and discerning consumers alike.

They’ve triumphed twice at the Blas na hEireann Irish Food Awards, securing the title of Best Artisan Product. Their mastery has also earned them a remarkable 38 Great Taste Stars. Additionally, they’ve been honored as winners of the Great British Food Awards twice, cementing their position in the market.

These successes are a testament to the quality and innovation that define Burren Balsamics. The industry recognition they’ve received hasn’t only validated their efforts but also spurred them on to continue pushing boundaries in the world of gastronomy.

The Power of Innovation

Continually pushing the envelope, Burren Balsamics has harnessed the power of innovation, developing new products and experimenting with unique ingredients to create diverse and vibrant flavors for various culinary uses. They’ve honed a knack for flavor infusion, a technique that injects their balsamics with exciting tastes that elevate any dish.

By infusing their vinegars in a controlled environment, they’re able to intensify flavors, creating a sensory experience that’s nothing short of a gastronomic revelation. This culinary creativity has allowed them to produce a range of products that cater to different applications, from enhancing gourmet dishes to elevating everyday cooking.

Burren Balsamics’ commitment to innovative processes and creative flavor combinations embodies the power of innovation in the world of fine foods.

Exciting New Flavor Developments

Burren Balsamics

Pushing the boundaries of culinary innovation, they’re now exploring exciting new flavor developments, furthering their reputation for creating exceptional products with unique and vibrant flavor profiles.

Expertly infusing their balsamic with a citrus infusion, Burren Balsamics continues to redefine gourmet condiments. The citrus zest infusion perfectly complements the inherent sweetness of the balsamic, creating a tangy, refreshing flavor that can invigorate any dish.

Their continuous experimentation with diversified and unconventional flavors underscores their commitment to leading the flavor revolution. This innovation not only satisfies the sophisticated palate of the gourmet enthusiast but also introduces the culinary novice to an exotic world of taste.

Burren Balsamics is undeniably making a bold statement, demonstrating that balsamic vinegar is no longer just a condiment, but an exciting culinary adventure.

Collaboration in Product Creation

How does collaboration factor into the creation of Burren Balsamics’ innovative products?

It’s a key ingredient in their recipe for success. Collaboration benefits the company by providing fresh perspectives and unique skill sets, fostering a creative environment that nurtures innovation.

Creative partnerships are especially instrumental in their product development process. By partnering with professionals from various culinary backgrounds, Burren Balsamics is able to experiment with diverse flavors and ingredients. These collaborations have resulted in an enhanced product range, with each flavor boasting a unique character.

Collaboration also facilitates knowledge sharing, enabling the team to continuously refine their production techniques. Thus, collaboration not only drives product innovation at Burren Balsamics, but also contributes to their commitment to quality and flavor excellence.

Burren Balsamics’ Market Reach

Burren Balsamics

With a strong presence in prestigious stores such as Harrods and Fortnum and Mason, Burren Balsamics has successfully carved its niche in the global gourmet market.

The company’s global expansion is underpinned by strategic distribution partnerships with independent shops, farm shops, and delis, allowing it to reach a wider range of culinary enthusiasts.

The diverse range of products, suitable for various culinary applications, has been well-received, as evident in the positive customer feedback. Customers appreciate the unique ability of Burren Balsamics’ products to enhance their dishes with distinct vinegar flavors.

The company’s market reach demonstrates the effectiveness of its distribution strategies, and its dedicated focus on quality, innovative flavors, and ethical sourcing continues to attract a global audience.

Serving High-Quality Products Globally

Burren Balsamics

Amidst the bustling global gourmet market, Burren Balsamics stands out by consistently delivering high-quality, ethically sourced, and uniquely flavored products to its customers worldwide. Their global expansion is a testament to the company’s commitment to excellent taste and quality.

Ethical sourcing opportunities are at the heart of this Irish brand’s success. The company ensures all ingredients are locally sourced, underpinning their sustainable business model. Burren Balsamics’ production process, akin to winemaking, builds layers of flavor, an aspect that has garnered recognition and awards.

Their partnership with prestigious stores like Harrods and Fortnum & Mason not only speaks volumes about their product quality but also widens their global reach. In essence, Burren Balsamics is a trailblazer in the world of gourmet vinegars.

Frequently Asked Questions

What Inspired Susie to Start Burren Balsamics and Create Infused Vinegars?

Susie’s culinary background sparked her interest in vinegar innovation. She recognized an opportunity to elevate dishes through unique, infused vinegars.

Wanting to push the boundaries of traditional flavors, she started Burren Balsamics. Her journey wasn’t just about creating vinegars, it was about revolutionizing how they’re used in cooking.

She’s brought a fresh, innovative approach, transforming simple vinegar into a gourmet ingredient, thus changing the culinary landscape.

How Does the Use of Locally Sourced Ingredients Impact the Taste and Quality of Burren Balsamics’ Products?

Burren Balsamics’ commitment to sourcing sustainability greatly impacts their products’ taste and quality. Their locally sourced ingredients ensure freshness, enhancing the flavor intensity of their balsamics. It’s not just about supporting the local economy, but also about quality control.

They know where their ingredients come from, which means they’re confident in their quality. This approach leads to a superior end product, setting Burren Balsamics apart in the flavor revolution.

What Are Some of the Challenges Burren Balsamics Faced in Transitioning Their Manufacturing Methods to Improve Quality?

In their quest for quality, Burren Balsamics faced challenges like steep manufacturing costs and necessary equipment upgrades. It’s not cheap to transition to superior methods, especially when striving for top-notch products.

They also grappled with mastering new techniques, ensuring consistency, and keeping up with demand. However, they’ve tackled these hurdles head-on, demonstrating their commitment to producing the best balsamic flavors.

How Does Burren Balsamics Ensure That Their Balsamic Is a Protected Geographical Indication (Pgi) Product?

Burren Balsamics ensures their balsamic’s PGI status by adhering to strict production guidelines. They source from a reputable Italian producer, known for its quality.

The PGI certification benefits are twofold: it guarantees authenticity and protects the product’s geographical identity. The process of PGI verification involves rigorous checks to confirm the product’s origin and quality.

It’s a meticulous process, but Burren Balsamics is committed to maintaining this valued status.

In What Way Does Burren Balsamics’ Process of Making Vinegar Mimic the Process of Winemaking?

Burren Balsamics’ process mirrors winemaking by building layers of flavor through cooking. They infuse their vinegars in a controlled environment, much like the fermentation process in winemaking. This intensifies the vinegar’s aesthetics, creating unique flavors for various culinary applications.

Their dedication to quality and innovation, akin to vintners, results in a product that’s not just an ingredient, but a transformative element in cooking.


Burren Balsamics is undeniably making waves in the culinary world with their artisanal, ethically sourced products. Through constant innovation, a commitment to quality, and robust collaborations, they’re not just creating flavors, but fostering a gastronomic revolution.

Their impressive market reach and numerous accolades speak volumes about their impact. As Burren Balsamics continues to evolve, one thing remains certain – they’re setting a high bar for balsamic production globally.

Video Transcript

Speaker 1 (00:00)
Hello, I’m Susie.

Speaker 2 (00:01)
And I’m Bob.

Speaker 1 (00:02)
And we are Burren Balsamics. We’re here in the rolling countryside of County Elmar to show you a little bit about us and the products. And we are a small batch artisan producer of infused balsamic vinegars and white Balsamic Vinegars, and we are also zero food waste. So where we use an ingredient to make the vinegar, we then use the same ingredient and make a jam, chutney, or relish with it.

Speaker 2 (00:31)
Today, we’re going to take you on a journey of how we do it, why we do it, and we’re going to give you some of the ideas where we use the products to hopefully inspire you to use them on a more regular basis.

Speaker 1 (01:09)
We’re here in our very small vegetable garden, some of which we do use within our vinegar. We have some strawberries coming on, they’re coming on quite well, and we’ll use them in a couple of weeks. And there’s some lovely chives here. I’m just going to pick some of the time and that can go in. It actually it’s great cutting the time because it makes it come back much better for the next. And then we’ve got some other with some lovely phenol here. And We do make a bespoke phenol product for one of the lovely hotels locally. So we use this, which is gorgeous. It’s got a great smell. It’s very good for you, too. Hi, Renata. So this is Renata, who is in charge of all our production. She’s a wonderwoman. Shall we go in and we’ll see how we make it? So we have some beautiful local strawberries, which are literally grown next door, and we’re just going to make strawberry and mint white balsamic vinegar. So we take the strawberries, and Renata is taking the ends off them, and we’ll put them into a vacuum bag along with the vinegar and the mint, and then it’s ready to vacuum.

Speaker 1 (03:12)
So once we have the strawberries and the mint and the white balsamic all sealed, we then take it and we put it into a water bath where it cooks at a low temperature for a much, much shorter time than if it was in a barrel infusing. So We’re going to do that now. So the bags of product then go into the water bath, and then they’re taken out after the allotted time, and they’re all strained off in the sink here. And then the product is ready for bottling. So in here we have our new fancy bottling machine, which we’re just starting to use, which is very exciting. This is a vacuum packer, so a bit like what a butcher would use, but we use it entirely to do liquids. And here we’ve got the capping machine. So when the bottles are filled, they get capped here. Each single bottle done individually. So in classic Blue Peter style, here’s one I made earlier. This is Blackberry in time. The Blackberries have come from Drôkita and the time from the garden. So what we’re going to do is we’re just going to sieve it into the bucket and then we’ll just do that.

Speaker 1 (04:39)
So now we’re just sieving out the blackberries and the thyme, putting the liquid into the bucket. So we’ll pour it into the jug. Sometimes we have the big machine going, but just to away because we’re just doing a small quantity. So then we pour it into the bottles. So quite a lot of our products are still done this way, literally by pouring it all into bottles from a jug. So then we take those there, we put two lids on them, and we seal them on this machine. So this is a very safe machine. It can’t work unless both buttons are depressed at the same time. So then we need to get some of our beautiful labels onto them. And we just take them here. Each bottle has to be fed in individually into the labelling machine. So when we’re doing a big batch of a couple of hundred bottles, it obviously takes a little longer. But that’s the finished product for the Black Brain time. We’re immensely proud of this product in itself because it was the best artisan product in the Irish Food Awards in 2019. It also holds two stars from Great Taste Awards, and we just love it.

Speaker 1 (06:18)
So now that we’ve seen how we make the product and how it’s all produced, we’re going to go over to the kitchen and see what Bob is cooking up using some of our products.

Speaker 2 (06:32)
So what we’re going to do today is a little take on a wing dish. Wings are really cheap and inexpensive, really easy to prepare. What we’ve done to start them is season them up nothing else, and pop them into an oven for about 160, for about 20 to 25 minutes. A classic way with wings is celery sticks and blue cheese. Always seen, nobody seems to do this anymore. When I was young, being taught to be a chef, we always had to peel our celery, and it makes such a difference. Simple as that. Pop that away out of your way. Take a little veg knife, and then just So to make the balsamic, the sticky glaze, we’re going to pop a little butter in. The pan has been on warming, not too high, and you can hear the butter start to sizz. We’re just going to do that. Swirl it around and with some Chilly and Honey Balsamic. Again, what you get with this balsamic is a little bit of heat. Not too much, but tonnes of flavour. We don’t want it to be too overpowering in heat. So we’re just going to take some of our lovely local wings from just down the road, and you can see that it’s forming a caramel.

Speaker 2 (08:00)
Then we’re going to hit it with a few sesam seeds, which will give you a little nutty crunch. We’re going to pop a little canardish leaf in. And we’re going to pop those on top. And that is thicky balsamic chicken wings and blue cheese. So what we’re going to do now is we’re going to cook a couple of local beef patty, beautiful burgers, and we’re going to team them up. So we’re going to do cheese and onion, slightly different. We’re going to use onion jam as the onion, nice and sweet, savoury, and then Ballylisk, two miles down the road, favourite cheese producer, produce stunning, stunning cheeses. When you’re going to barbecue, what you’re looking for is heat. So make sure your barbecue, your coals aren’t black, that they’re lovely and white. You can see them, you put your hand in. So we’re going to pop those on. And then the difference in cooking, pardon me, with an egg, is you want to close down to get the heat back up again. So we’ll let that get down. And they’re probably going to take two, two or three minutes per side. So while they’re starting to cook, and again, everybody talks about juicy burgers, make sure you let them be juicy.

Speaker 2 (09:47)
Do not over cook them. They don’t take as long as people think. Think about brioche, nice soft texture takes on the flavour. So any of the juice that’s going to come out your burger is going to soak into the bread. Just give you the best burger experience. So as I say, we’re going to do a cheese and onion one. So let’s build that up first. So on with a little mayo. And where this is going to be slightly different is in most burgers where you do cheese, they actually cook the cheese. But because Ballylisk is a nice soft cheese, it would disappear in that heat. So we want to put it on after here. So everything is enhanced with a little reasoning. So just a little twist. We have a wild garlic pepper mill, which is hand-harvested wild. So a little seasoned on top of the tomatoes. Just a touch. So then we’re going to go on with the beautiful Ballylist cheese. So into the egg. And that’s what you’re looking for, a nice sear on your burger, a nice crust before you turn it over. Okay, so the next burger is a more classic.

Speaker 2 (11:15)
So ketchup and mustard, but it’s not just ketchup. This is Indy house sauce. Pop a little mayo on, and I think we’ll do the mustard on the bottom. And again, the mustard is a beer mustard, so it’s a rich, full flavour. A little bit of sweetness from black treacle. A little twist of season. And then I think on the classic, we’ll put a few slices of cornichon. We’ll see how we’re doing Here we’re going to put some of our cheese in here. I’ve got a little bit of a ceeer on. They’re coming along quite nicely. And we’re about a couple of minutes away. So on the cheese and onion. We’re going to pop on an Indy food, onion marmelade. So the cheese is going to be the sour because it’s a little bit of salt and a very savoury. The onion jam is going to be the sweet. So we’ll pop that on when we get it off. And then for the top on the other one, we’re just going to have a real good dollop of house sauce. Those can go. There’s the tops. That’s looking pretty good to me. I can I’m going to let mine medium to medium rare.

Speaker 2 (13:03)
We’re going to pop that up on top there. If we want to get a little photo of that. There you have a summary take on just what makes a Really nice burger. There you go, guys.

Speaker 1 (13:42)
Laura, we thought we’d have a little tasting here. So we’ll start with what we talked about first of all, which was the Bramley apple.

Speaker 3 (13:51)
Thank you.

Speaker 1 (13:54)
So when we do our tastings, we now always do them off a spoon because because we think the China Spoons are lovely and you get a much truer flavour. It’s beautiful. You really get the apple coming through and you can understand why it works on everything from just a dressing through to a casserole. We use it in a pork casserole, quite often a little sausage casserole.

Speaker 3 (14:25)
It’s really lovely with fruit as well, isn’t it? It lifts everything. Cheese Shees and toast. Yeah, you said that earlier. I’m going to have to try it on Shees and toast now.

Speaker 1 (14:34)
So this is the second one. This is Black Brain time. So Multi-Award winner.

Speaker 3 (14:42)
Is that the Blas & Heron Award, Great Taste Award, and your Best Artisan?

Speaker 1 (14:47)
And best artisan. Yes. Which we’re very proud of. So we’ve put some products in again this year. I love this one for gravies and sauces marinades.

Speaker 3 (15:00)
It doesn’t want to come out. I love the slightly different colour you get from this one, obviously, from the blackberries. When they’re in the bottle, you don’t see it the same.

Speaker 1 (15:08)
I think that’s the nice thing about the way we do it. You never lose the colour And because there’s so much of the juice coming out, it’s just the colour’s great. You really get that blackberry, and then you get the thyme as a lasting flavour.

Speaker 3 (15:29)
Yeah, it really stays on the palate. It’s warm. It’s slightly… Yeah, I suppose for the gravies and lambs and things, you get that nice cosiness to that balsamic, whereas the apple’s bright and fresh in the summer.

Speaker 1 (15:42)
Yes. It’s a lovely It’s a bit of a salad dressing as well as other things. So this is our new one. This is Berry Berry.

Speaker 3 (15:51)
Oh, yes.

Speaker 1 (15:51)
I haven’t tried this one yet. Yes. So it’s aronia berries, or sometimes they’re called chickberries. Very, very high in antioxidants. They’re grown in Eastern Europe, but they’re also grown in America quite a lot. Colour’s very good.

Speaker 3 (16:10)
It’s a lot more red. It’s more burgundy than the black boy.

Speaker 1 (16:14)
Yes. They’re very, very dark, very. They’re like a slow in size and texture, but they grow in bunches. So very different, a little bit sharper, but you really get the flavour.

Speaker 3 (16:33)
Yeah, it’s completely different again to the other- Completely different. To the other two. What are you recommending for that one? Is there a signature thing that you think is what we should all be doing with the new balsamic?

Speaker 1 (16:44)
Well, one of the things you can do with it is to use it as a morning drink with a little bit of water.

Speaker 3 (16:53)
In sparkling water?

Speaker 1 (16:53)
A lot of people like one or the other, don’t they? Sparkling or non-sparkling. It’ll make a lovely dressing, but you can use it in the same way. It will make a terrific marinade. I think it’ll be lovely with vegetarian food.

Speaker 2 (17:08)
It’ll make an amazing winter salad. It’s kale and heavy because it’s such a The goodness that it is.

Speaker 3 (17:15)
It’s like through lentils and things. It’d be good acidity. It’s a deep flavour. Through lentils and things, it’ll be good. Just to really lift the dish.

Speaker 1 (17:20)
Yeah. Such an intense flavour. I think it is lovely. So here’s something a little bit different. I’m going to move these. So we’ve got the strawberry and mint that we saw being made, and we’re just going to add a little bit of fizz to it. Oh, it’s the day for it, isn’t it? It’s the day for it. And I think this is a lovely… I think it’s very refreshing. You can see the beautiful strawberries and the homegrown mint.

Speaker 3 (17:48)
It looks lovely.

Speaker 1 (17:50)
And what better for a sunny day? Cheers. And then we’ll have a little bit of cheese.

Speaker 2 (17:55)
That works because cava by great variety is sweeter than champagne. Then here’s acidic. So here’s a cheat for you. You’re getting better bubbles than you’re actually getting. And it does work. It makes it dry in the palate, very luxurious in the palate.

Speaker 3 (18:10)
And you can taste the strawberries as well. You can taste it, yeah.

Speaker 1 (18:12)
They do really come through. Yeah.

Speaker 3 (18:14)
And what’s better with that? Maybe some cheese?

Speaker 1 (18:19)
A little bit of cheese to finish off and some… So we have a couple of things here. So I brought the peat smoked pearls out and the Blackbury in time. I just think it’s a lovely way to see something a bit differently. The vinegar for this is smoked over peat gathered by ancient Turbury rights. And I think they have a really good depth of flavour. And we would use these in a whiskey cocktail.

Speaker 3 (18:55)
Nice. Any little pod or anything.

Speaker 2 (18:59)
No, no research is good. With smoked salmon because there’s that little bit of acidity that cuts through the fadding of a really good smoked salmon.

Speaker 3 (19:07)
And you do maybe… Is it four varieties?

Speaker 1 (19:09)
We’ve got four varieties. We’ve got black brewn thyme and black garlic. And then we’ve got the peat smoked and the citrus. And they’re all good for elevating recipes and dishes.

Speaker 3 (19:23)
Well, as you were saying earlier on, not only do they have a gorgeous flavour, but they look fancy. If you’re making a nice can ofée or you want to finish off, as you say, like a wee plee, with smoked salmon or your pâtés or something.

Speaker 1 (19:35)
For the home cook.

Speaker 3 (19:36)
Just to look super impressive for your friend.

Speaker 1 (19:38)
Brilliant for dinner parties.

Speaker 3 (19:39)
You’ve done hard work. Lovely. Rappian time is a bit of a classic, isn’t it?

Speaker 1 (19:44)
For us, definitely. It’s really that. Definitely.

Speaker 3 (19:48)
Into all the gravies onto it. And again, that’s the one I love on a pizza.

Speaker 1 (19:53)
Yes, I think that’s such a good idea.

Speaker 3 (19:55)
Nice and mean.

Speaker 1 (19:55)
We must do some pizzas for it.

Speaker 2 (19:58)
The pearls will be nice on pizzas. The black garlic pearls. To do something like a margarita. It’s going to be great.

Speaker 3 (20:06)
Just to give it an extra imp.

Speaker 1 (20:07)

Speaker 2 (20:08)
When we do a Caprese with the black garlic pearls. So we have a carpaccio of tomatoes, then a ball of marada, some really nice oil, and some black garlic pearls. Beautiful. Set it on the table with some nice bread.

Speaker 3 (20:23)
What a lovely way to- And serve it with your- And serve it with a gorgeous glass of bubbles.

Speaker 1 (20:28)
And we thought We’re going to finish off. It’s our onion, roast onion jam, your onion marmelade. We thought maybe a biscuit with a little piece of cheese and some onion jam. There you go. Thank you. So we have a Ballylisk, smoked ballylisk back here. I know.

Speaker 3 (20:46)
I have to make the most of all the really great things you have around you.

Speaker 1 (20:50)
We’ve got loads of them.

Speaker 3 (20:54)
I suppose you’ve got everything from the great apples to… You wouldn’t think it at the minute, but enough rain, really great pasture.

Speaker 1 (21:03)
Where’s the rain today? Isn’t it so beautiful? It’s just so lovely. Oh, thank you so much. Thank you. Lovely. Would you like one? No, thank you.

Speaker 2 (21:14)
I don’t like this. Whenever it goes with me, I’ll get the leftovers.

Speaker 1 (21:21)
That’s really delicious because you get the smokiness of the cheese coming through the onion jam. And actually it makes a delicious Yeah, they really work in unison, don’t they?

Speaker 3 (21:32)
And they’re different textures with a nice Oat you biscuit.

Speaker 1 (21:37)
It’s been really good to see you today.

Speaker 3 (21:39)
Yeah, it’s been lovely. Thank you for looking after me.

Speaker 1 (21:44)
Give me the tour. Give me the time. Give me the tour. Welcome anytime.

Speaker 3 (21:46)
Feeding me so well.

Speaker 2 (22:00)
Thanks for being with us at Amazing Food and Drink. Please tune in for more amazing food videos. If you’ve liked this, please like, subscribe, and post a comment. You can get our products at IndyFood, Cumber and IndyFood Ormo Road, but many other regional delis and good food shops, people that love food love us. And we are at www. Burnbalsamics. Com.

Share with our social media

Leave a Reply

Your email address will not be published. Required fields are marked *