Their name card says, “Putting the art back into food”. Laurence Civil explores how they achieve this.
I fell for Yarty’s ‘B’ Black Garlic when it was the dressing on a wild rocket salad at Leckfords Farm Shop. Instantly after I tasted it, I knew that this was a perfect combination. When I knew Jayne and David Mugridge would be presenting their cordial and vinegar range at the Café’s 10th Anniversary celebration, I met up with them to get to know how they do their magic.
I was eager to learn their cordials and vinegars are Putting the art back into food. “It’s as weird as it may sound,” says David Mugridge, “Take out the y at the beginning and end of the brand name Yarty and what’s left is the word art. It’s the way we present what we do. “
His wife Jayne was insistent that she didn’t want a graphic designer to work on their visual presentation. Luckily, they met up with Winchester based artist Johnathan Chapman who brought his graphical magic and enlivening artistic vision to convert dreams into reality. Yarty’s artistic bottle stands on the kitchen shelf, its there to add extra magic to what’s being cooked there.
It a successful second career for both Jayne and David Mugridge. She was a hospital theatre nurse was diagnosed with multiple sclerosis taking her out of nursing. He was working in the building trade and developed vertigo, so he could no longer climb ladders. Endings that opened the door to what they built into an exciting and successful cordial and vinegar business. Jayne was a highly talented cook and used that talent to make and sell scotch eggs and other catering throughout the New Forest.
The Yarty journey began around 16 years ago. An environmental health inspector called at their house for a site inspection. Jayne offered him a glass of her cordial. After his first sip he said that it was so good and told them to forget about scotch eggs and focus on making a business out these outstanding cordials. That was how Yarty was launched.
That special taste was drawn from Jayne’s grandmother Mabel Prescott who in 1914 trained at Marshall’s School of Cookery. They were the Cordon Bleu of that generation, teaching the ladies of the house how to cook and present meals. She became a freelance cook organising parties for friends and clients in the New Forest,
One of her clients was Lionel de Rothschild Conservative MP for Aylesbury and Managing Partner at N M Rothschilds & Sons. In 1919 he bought the Mitford Estate in Exbury where he built the neo-Georgian Exbury House. It was set an isolated hamlet on the northern edge of the Solent which had a unique micro-climate ideally suited for growing rhododendrons. He was a banker by hobby and a gardener by profession.
In 1931 when King George V and Queen Mary were host at Exbury House by Baron de Rothschild, Mabel created a special violet cordial to celebrate their visit. His Majesty was impressed with its taste, and it remained one of his firm favourites.
IAs a tribute to the coronation of King Charles III and Queen Camilla they created their own version having been influenced by Mabel infusing the unique flavours of that bygone age. It’s understood that it’s a welcome visitor in the Royal kitchens.
Mixologist Massimo at Hind’s Head in Bray (Heston Blumenthal’s pub next door to his renowned The Fat Duck) has created The Violet Valenti mixing it with gin, lemon juice a dash of grenadine finishing with Mediterranean tonic. Their cordials have been served at top-end corporate events, films and TV sets, and backstage at Glastonbury.
They had an excess of fruit pulp left over from cordial production. Top chefs approached Jayne to make them vinegar when they were frustrated with the quality of other vinegars in the market. It started as a favour, the quality of what they produced led to them being asked to produce more vinegar than cordial.
The Mugridges are proud to use locally sourced produce. Their black garlic come from The Original Black Garlic. Rhubarb from Steve Harris Farm in Titchfield, Fareham. They only work with seasonal fruit. There will be times when they run out, but loyal customers are willing to wait for the best.
“We can’t sell our produce too cheaply’ as everything we use 100% natural,” says Jayne. “Our production is too small to sell to high street supermarkets. The closest we get to that market is the Leckord Farm Shop on The Waitrose and Partners Farm in Stockbridge Hampshire. They use our produce in the kitchen, when customers like the taste they can buy it in the farm shop, focused mutual cooperation.
Yarty’s ‘B’ Garlic vinegar is the British take on Balsamic vinegar. It’s made with 3 ingredients black garlic, vinegar and fruit. “We heat the garlic in vinegar, “says David, “when it thickens leave it. Fresh fruit is added for natural sugar, no cane sugar. If a batch for whatever reason doesn’t meet the mark, it’s not bottled.”
Other vinegar makers have tried to imitate B. They have all failed because they try to cut corners to lower the cost. A misplaced economic decision, respect for quality and consistency are key to Yarty’s success.
In January 2023, they won the condiment and sauces category at the Farm Shop and Deli Show. Together with the oil and vinegar category at the Quality Food Awards together with the Small Producers Award at the same event. The Rt Hon Penny Mordant MP for Portsmouth North, Lord President of the Council and Leader of the House of Commons presented their awards.
My passion for the taste of their cordials and vinegars has made the mark, and is deservedly winning the awards.
Yarty Cordials Ltd
5 St Georges,
Rodney Street
Southsea
PO4 8SS
Tel 02392-161014
Mobile 07732-50203
Email jayne@yarty.co.uk
A discovery journey with Laurence Civil of his best tasting experiences 
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