Move over coffee and walnut cake, it’s all about the espresso and pistachio bake! This month’s Peter Spanton Cardamom Tonic really lends itself to this recipe; balancing beautifully with the flavours in this gin and tonic espresso, cardamom and pistachio cake. A trio of absolutely delightful flavours, and topped with a Slingsby Gin mascarpone too, it’s indulgent and moreish.
Johdi the Gintern has created this epic Gin Afternoon Tea using this month’s Beauty and the Beast box. Think Tiger Gin soaked sultanas and 6 O’clock Damson gin jam! “As soon I spotted the Damson Gin in this month’s box, I knew there would be a jam recipe. With the damson season ending, and access to a damson tree it was an obvious seasonal recipe!”
Westward farm is a proper family affair. Aiden and his wife Grace, and his parents Mike and Christine all chip in to help with all parts of the family business, which includes essential oils, toiletries, applejuice and cider, eggs, and more! They even rope their 2 children, Joss 7 and Thea 3, in to picking the gorse flowers! Our favourite product from Westward Farm though, is of course their Gin!
You can now buy these great gins in our shop! Available for the next 48 hours only!
This month’s members selection is seaside in box, and I was super excited to make fritto misto with a Dà Mhìle gin mayonnaise. I love it when a gin lends itself to a savoury recipe and there was no better way to pair a seaweed gin than with seafood.
Gin School must be the best kind of school there is, right?! Burleighs 45 Gin School is set in the grounds of Bawdon Lodge Farm, Leicester, home to Burleighs Gin. The experience is an awesome day of all things gin; right from weighing your chosen botanicals, to producing gin in your own copper still, then sealing your finished bottle of gin by hand.
Rural Lancashire countryside is home to Brindle Distillery and signature gin, Cuckoo. Think peaceful, green, and pretty in the summer sunshine. It was exactly that on my recent visit to Brindle and I’m slightly envious of the landscape in which these guys get to call work.
As I arrive Mark Long, Head of Sales and Marketing, shows me fields of growing barley. He explains that if not grown on-site, all Cuckoo botanicals are sourced locally with the plan to become a single estate by September 2017.
Brindle’s commitment to sustainability runs deeper than simply produce alone; a renewable energy biomass boiler heats the copper still and the by-products of the distilling process are fed to the farm’s cattle and free-range chickens. Brindle even use straw to package Cuckoo keeping bottles safe in transit. Any natural waste material is composted and spread on fields, to enrich the soil for growing the following year’s grain.