here you will do well to linger; here our highest good is pleasure”

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December 20, 2020

It’s a delicacy which pairs perfectly with the inclement weather and the British stiff upper lip – not to mention our quintessentially English vodka too.

Fish and Chips have been the mainstay of the nation for 150 years with Dickens writing about bustling ‘fried fish warehouses’ in Victorian London.

The humble ‘Chippy’ even played a crucial role in Blighty defeating Nazism, with Churchill refusing to ration this moral boosting dish even during the war’s most tempestuous times.
DSC05743_20-12-18_Broken_Clock_Lingering_Vodka_Fish_and_Chips.jpg It was on this day in 1928 that the world’s most famous Fish & Chip shop, Harry Ramsden’s, first opened its doors in West Yorkshire in an unassuming wooden hut that held the World Record for serving 10,000 portions of Fish and Chips in a single day.

And for today’s Sunday Brunch we’ve been sent a very special Broken Clock Bloody Mary Chutney from our good friends at @enjoyrogue which we are serving up with a classic British cod and chips, wrapped in newspaper and paired with a delectable neat serve of lingering Broken Clock Vodka.

To make her chutney, Enjoy Rogue’s @anitaflowersphotographs has taken classic Bloody Mary elements and melded them with our characterful vodka to create this very special tangy condiment.


(Makes 2.7 kg of chutney)

450 g Onions
1 Head of Celery
1 kg Italian Tomatoes
450 g English Bramley apples
900 ml Vinegar
50 g Muslin Bag of Pickling Spices
2 tsp Salt
1 tsp Cayenne Pepper
350 g Light Brown sugar
225 g Sultanas
1 tsp of Broken Clock in each jar


Finely chop the onions, celery, tomatoes, apples and sultanas.

Add the celery, onions and bag of spices to a pan with half the vinegar and simmer for 30 minutes until soft.

Add the other ingredients, except the vodka, and bring to the boil. Simmer for 2 hours, stirring occasionally, until there’s no liquid left on the surface.

Sterilise your jam jars and then add a spoon of Broken Clock Vodka to each jar before filling with the chutney, stirring and sealing with lids.

If you can resist, the chutney will benefit from a month to mature before devouring.