Jon Olds’ family farm had been growing watercress since the 1850’s. After a visiting chef commented that the conditions were very similar to that in Japan for growing Wasabi. John decided to give it a go despite reading that it was impossible to grow wasabi in Europe – all previous attempts hadfailed. The gauntlet duly laid down and they began growing wasabi in somepreviously abandoned watercress beds and after a good deal of trial and error they brought their first wasabi crop tomaturity two years later. We source our fresh wasabi, wasbi mayo
Travelling to meet their fresh wasabi clients in Europe they came across the Marusho range of vinegars and ponzu sauces. They tracked these down to Marusho in Japan anddiscovered a family firm spanning 5 generations and 200 years who were behindthem. Ponzu is a citrus-based sauce commonly used in Japanese cuisine. Tart, thin and dark brown it delivers a distinctive umami flavour. ‘Pon’ in Japanesemeans ‘punch’ and ‘su’ is vinegar so the nameliterally translates as ‘vinegar punch’.