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SA foodie launches Verjuice in London

09 February 2010

Jayson Hunter, a South African foodie living in London, decided to introduce Verjuice to the UK after sampling it during a recent trip to Cape Town in 2009

Verjuice (also known as verjus) is found in restaurant kitchens up and down the country. It
features in the latest recipes by creative chefs.

Yet, for the rising number of passionate home cooks in the UK, verjuice has been almost impossible to get hold of, unless you have easy access to an incredibly good deli - that was until officially opened for business in February 2010.

Verjuice is a regular purchase by chefs in the nation’s leading restaurants: not only is it a food flavour enhancer, but it’s the premium alternative to cooking with lemon juice, white wine or vinegars.

Providing a unique and subtle taste profile, Verjuice is not a flash-in-the-pan new
ingredient: it dates back to medieval times and is made from the unfermented juice of
unripe wine grapes.

Jayson Hunter, a South African foodie living in London, decided to introduce Verjuice to the
UK after sampling it during a recent trip to South African vineyards in 2009.

Recognising a gap in the UK market for excellent-quality, flavourful Verjuice that is easily available and competitively priced, Jayson officially launched at the start of 2010.

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