Unlike Americans who love to drench french fries in ketchup, or Belgians who prefer mayonnaise, British people have a fondness for malt vinegar, a traditional fish and chip condiment that ...

Our love for splashing salt and malt vinegar onto fish and chips didn’t stop at the chip shop. In the late 1960s, an American firm called Griffith Laboratories joined up with a Bristol-based company ...

The tanginess helps cut through the richness of fried foods and the citrusy notes pair well with mild foods like fish. The process of making malt vinegar can last anywhere between a few days to ...

Add the salt ... vinegar and carefully mix together then set aside for 20 minutes to pickle. Drain, stir in the parsley and season with a little pepper. Toss with the little gem and serve with the ...