Pontack is a legendary sauce made with cider vinegar, elderberries and spices. Use it like a wild worcestershire sauce or as you’d use a balsamic vinegar. All our customers have their own ways of using it, from splashing it over tofu to marinating squirrels with it…here are a couple of our favourites:

For hunters….haunch of venison marinated in pontack sauce
rub 2 tbsp of Pontack into a haunch of venison, leave in a casserole over night and then add a wine glass of good red wine, 2 bay leaves and 8 juniper berries. Cover the venison in a very fatty bacon (thinly sliced lardo – cured back fat, is ideal) Seal the casserole with a tight lid and cook slowly (120c)  for hours.. and hours. Occasionally check there is enough liquid and baste the venison well. Serve with a buttery potato and chestnut mash and irony greens.
(If you like this you’ll love deglazing the pan of any dark meat especially liver with a splash of pontack)

For gatherers…Home made coleslaw with a pontack and honey dressing
good coleslaw is one of life’s simple pleasures. The flavours of pontack pair amazingly with sweet carrots, onions and cabbage.
To make the dressing, pour a tablespoon of honey and 2 of pontack with twice the amount of good olive oil and a pinch of salt into a jam jar, seal and shake well. Finely shred equal amounts of carrots and cabbage and add a finely chopped red onion. Mix in a tablespoon of lightly toasted cumin seeds, and a handful of sultanas; stir through the dressing, leave for a while for the flavours to take hold and tuck in!