Pontack is a 300-year-old Elderberry reduction recipe created by a Monsieur Pontack who opened the first eating house/restaurant in Lombard St, London known as The Pontack Arms. 

Pontack was originally developed for use with game meats but it also makes a lovely salad dressing mixed with good oil, can be drizzled over roasted vegetables or a little drop added to stews/gravies for a richness of flavour. Quite nice to drizzle a wee drop over poached pears & stilton. Pontack is best used sparingly as a little goes a long way. BLAS Na hEIREANN "CHEFS CHOICE" AWARD 2017