Old English Ale-Gar

A globally unique multi award winning “Ale-Gar”.The biggest Ale-ternative to a Baslamic vinegar in its history. Created from an old English Ale recipe dating back to the 15th century. Use as you would a Balsamic, or instead of a Worcester sauce, or even to replace Soy sauce. An all round seasoning that holds flavours reminiscent of a wet Christmas pudding with hints of chocolate from the malt, cinnamon, and woody smoke and oak from the maturation barrel.

The globally unique Ale-Gar has won 5 Gold Innovation and Superior Taste awards form around Europe , including a “Winner of Winners” award beating 16 other winning categorise at the Caterer and Hotelkeeper awards in the UK.as well as the Innovation of the year award.

“A superior Taste award 2010 ” from the iTQi of Brussels, blind tasted and tested by 59 Michelin star chefs from across Europe and chef representatives from leading culinary bodies from around Europe including the Academy of Culinary Arts, Association Culinaire de France, Euro Toques, Maitres Cuisiniers de France , to name but a few.
A Midlands product Innovation award 2009 and a “Taste” award from Germany 2009.

Ale Gar is unique and in a league of its own, a product that has been lost for over 350 years and now its return will hopefully reintroduce the flavours of a bygone era to a new generation of foodies around the globe.

The products have been enjoyed by a variety of TV chefs, such as Phil Vickery, Gino de Campo, Ross Burden, Brian Turner to name but a few and have been featured on sites such as Delia Smith on-line , Jamie on-line, The Times magazine,The Telegraph etc..etc..

Ale Gar is brewed from Malted Barley water, honey, roasted burnt Malted Barley, and Cinnamon.

Contains Sulphur Dioxide

Ale-Gar Marinated Fillet Steaks with Char-grilled Vegetables - Serves 4

Ale-Gar is dark and flavorsome and makes a wonderful addition to beef and venison dishes. Try these fabulous fillet steaks marinated in Ale-Gar to prove the point - deliciously!



6 tbsp Ale-Gar, plus extra for drizzling
4 x 125-150g (5-6oz) fillet steaks
2 large courgettes, thinly sliced diagonally
2 peppers, deseeded and cut into chunks
2 red onions, sliced into wedges
4 tbsp olive oil
Salt and freshly ground black pepper
Parsley sprigs, to garnish

1 Spoon the Ale-Gar into a shallow non-metallic dish. Add the fillet steaks, turning them to coat. Cover and leave to marinate for 30-40 minutes, turning once.

2 Heat a char-grill pan or grill. Put the courgettes, peppers and red onions into a bowl and add 2 tbsp olive oil, tossing them to coat. Char-grill or grill the vegetables in batches until tender and lightly browned. Set aside and keep warm.

3 Drain the marinade from the meat, then add the remaining olive oil, tossing the steaks to coat them. Char-grill or grill the steaks for 3-4 minutes per side, or until done to your liking.

4 Serve the steaks and vegetables on warm plates. Season with a little salt and pepper, then drizzle a little extra Ale-Gar over them. Garnish with parsley sprigs.

Cook's tip: Try this recipe with venison steaks instead of beef.