Chris Bond, owner and chef at Pomodoras Fine Foods grew up in Dorset, England and would always cherish his
fish and chips with vinegar.
As an 18 year old commis chef at the exclusive Goring Hotel, London, directly behind Buckingham Palace, the Pomodoras head honcho was introduced to exquisite, 25 year old aged balsamic vinegar – smooth, delicate, yet dark and rich in flavour with a syrupy density that meant you could drizzle it over salads, roasted vegetables, lamb or pork.
By his mid twenties, and now a sous chef in a hotel in Cornwall, Pomodoras dressing founder, Chris began experimenting with my own dressings as he didn’t have access to the stunning aged balsamics he once had at the Goring Hotel.
One of Pomodoras Fine Foods first creations was a straight caramelised balsamic, sweet and rich, the acidity and sweetness enhancing the flavour of a slice of tomato or grilled eggplant, making the simple, sublime!
Pomodoras Balsamic Dressings come in a variety of sizes and flavours and are as popular as ever!
