Chef and ‘Food Archaeologist’ Alan Coxon has recently launched his Historic Food range. This range of products will enable you to explore reproductions of some of the flavours and ingredients that once may have adorned tables of Mediaeval Knights, mighty Roman Emperors, and Ancient Greek temples with his Historic Vinaigre and Historic Pickles and Chutneys ranges.

This Historic Vinaigre range has already scooped three of the industry’s highest accolades. First Alan picked up the ‘Innovation Award” and ‘Gold Award” for best product of the year at the Caterer and Hotelkeeper Awards 2008, then the ‘Innovation award” at the Midlands Business awards 2009. Prepared using traditional and natural production methods, acidulated over oak wine barrels and using only natural ingredients, these unique products are sold in bottles created and designed by Alan himself.

Alan’s aim of developing a range of historic products in order to bring to life recipes and ingredients from the past for kitchens of the future is continuing to gather pace, with the Historic Pickles and Chutneys range only just launched, they have already been nominated for a HEFF Diamond Award! Alan has spent ten years developing his Historic Food range and uses his unique award winning Mediaeval Ale-Gar, Ancient Greek Vinaigre and Roman Vinaigre in his selection of Historic Pickles and Chutneys:

Luxury Marinated Onions with Roman Vinaigre

Luxury Golden Baby Sliced Beetroots with Roman Vinaigre

Luxury Golden Baby Beetroots with Roman Vinaigre

Luxury Organic Red Cabbage with Ancient Greek Vinaigre

English Apple and Golden Beetroot Chutney with Roman Vinaigre

Beetroot and Chilli Chutney with Mediaeval Ale-Gar

Marinated Baby Ruby Beetroots with Ancient Greek Vinaigre

We have sampled three of Alan’s products, the Ale-Gar, the Luxury Golden Baby Sliced Beetroots and the Luxury Organic Red Cabbage. The Ale-Gar has has a level of sweetness together with a good acidity, and depth of flavour that would work well in marinades and dressings, where you might otherwise use a good balsamic vinegar, including as a dip for crusty bread with a good oil. The beetroot has great texture, and a tangy sweetness that would work well with any savoury dish, particularly with cold meats and salads as indeed would the red cabbage which has a good crunchy sweet tang. We can recomment all three wholeheartedly.

Available from good delicatessens, these can be purchased as gift sets of all three vinegars, or separately, and would make a great gift for anyone who enjoys great food. For more information about Alan, his products and recipes, visit – it’s worth a look.