Why the 'vinegar' you get on fish and chips isn't vinegar at all

What's OnFood & DrinkThe description was banned by UK courtsNeil Shaw Assistant Editor13:51, 17 Jul 2026Fish and chips are a beloved staple in the UK, with 382 million portions consumed each year - that's roughly six per person. But the 'vinegar' traditionally sprinkled on top in a chip shop isn't actually vinegar at all.‌Vinegar is typically produced through the fermentation of alcohol and can be derived from a variety of sources such as fruits, grains, or even honey. But, in the UK, most chippies opt for 'non-brewed condiment' over traditional vinegar.‌Non-brewed condiment is a synthetic substitute for vinegar, made out of acetic acid, water, and flavourings. It mimics the tangy taste of malt vinegar but is quicker and cheaper to produce as it doesn't need to be fermented.‌While some chi