About

Devoted to the art of vinegar-making with the UK's largest selection of unique, small-batch artisan vinegars + speciality and organic olive oils, single origin spices, rare wild peppers, hand-harvested salts, superb Bonito del Norte tuna, Cantabrian anchovies and seafood tapas, other exciting condiments and pantry items from around the world for savvy chefs and home cooks. We are dedicated to procuring the very best foodstuffs to enrich your kitchen experience and travel around the globe to meet passionate producers and chefs, and establish long-term, sustainable partnerships supplying their unique products. 

Winner of 56 Great Taste 2017-2018-2019 Awards

Welcome to Vinegar Shed
WELCOME TO VINEGAR SHED
Kitchenware
Kitchenware
CURATED KITCHENWARE & TABLEWARE
About Vinegar Shed
About Vinegar Shed
ABOUT VINEGAR SHED
VIEW OUR AWARD-WINNING VINEGAR COLLECTION
Shallot Vinegar - Vinegar Shed
Risotto Kit - Vinegar Shed
Wild Garlic Vinegar - Vinegar Shed
Zingi Bear Switchel - Vinegar Shed

Coronavirus (Covid-19) update

During these unprecedented times, we are continuing to supply our loyal customers online for as long as UPS and Royal Mail continues to offer their shipping services. If any disruptions to their service occurs, we will seek alternatives or issue refunds. We will continue to monitor the situation and inform you if there are any changes to our service. As a small one-man business, I am following government advice and directives from the World Health Organization (WHO) and Public Health England (PHE) to ensure that all touchpoints within my warehouse are regularly cleaned, social distancing is followed and deliveries are undertaken with all the appropriate care and attention to personal hygiene. In London, please make any special requests or give specific instructions to ensure I can meet your requirements when delivering. Feel free to call me on 07854892065 if you have any questions. Thank you for your continued support and wishing everyone a swift journey through this epidemic.

Keep safe and well and continue cooking.

Andy Harris