Made by Blodyn Aur using cold-pressed rapeseed oil from Wales to a recipe developed by Colin Gray, former President of the Culinary Association of Wales and highly respected chef.
The oil is grown and cold-pressed at Llanfihangel Glyn Myfyr near Corwen, Wales by Llŷr Jones and the dressings are made in small batches in Caerffili.
The Beetroot and Thyme is a perfect match with Oak Roasted Salmon salads on a sunny day, or in general, with any of our smoked fish. It will also pair beautifully with smoked duck, either drizzled over a salad or as a dipping option for smoked duck canapes. Similarly, the balsamic vinaigrette is a real stand-out salad dressing that balances well with all smoked foods on dressed salads and serving platters.