First created by Thomas Sarson, Sarson’s vinegar has been traditionally brewed and matured in vats, using only natural ingredients since 1794. Invented in Brunswick Place, Shoreditch, London, it was renamed ‘Sarson’s Virgin Vinegar’ in 1884, referencing a Biblical story from which he was inspired, but this name was soon dropped. In 1893 the company was trading under the name of ‘Henry Sarson and Sons’, based at The Vinegar Works in Shoreditch. The Sarson’s vinegar factory was situated in Bermondsey, London, and it has been said that on the approach to Tower Bridge you could smell the aroma of vinegar.
In 1932 the company joined forces with several other independent vinegar producers to form British Vinegars Ltd. Production of Sarson’s vinegar moved to Middleton, Greater Manchester, in 1968 after British Vinegars purchased the site from Co-Op.
The Sarson’s brand was taken over by Crosse & Blackwell, Nestlé UK, and then Premier Foods. In July 2012 Mizkan Group acquired the brand and its production site in Middleton, Greater Manchester. The iconic and trademarked bottle shape remains.
Sarson’s products range from Malt and Distilled Malt vinegars to Worcester sauce and recently introduced balsamic vinegar in 2015. Often used as a base for sauces or marinades, and of course on fish and chips, they are ideal to bring dishes to life.