ISSUE Nº9: DORSET GIN



ISSUE N°9

In Issue Nº9 we celebrated DORSET GIN. A beautifully crafted spirit that is best sipped, savoured and enjoyed with real food. Our featured distiller, Rupert Holloway, shared why he decided to open the first gin distillery in Dorset and produce a top-notch small batch spirit representative of the Dorset landscape. We took a look at the long and turbulent history of British Gin and we met Sophia Urwin, a talented bartender in Bournemouth that creates wonderful cocktails inspired by both the seasons and flavour combinations. Sophia shared a few delicious classic recipes that every gin lover should know by heart. We foraged for sloes and turned them into the much-loved Christmas tipple. Plus, there was the usual seasonal ingredients to learn about and a ton of tasty recipes.


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MEET THE DISTILLER: RUPERT HOLLOWAY FROM CONKER SPIRIT

From an old Victorian Laundry on the backstreets of Southbourne, Bournemouth, budding entrepreneur and Conker Spirit founder, Rupert Holloway, has become Dorset’s first independent gin distiller. Beginning the journey only 2 years ago, after losing the love for his career as a chartered surveyor, Rupert had the lightbulb moment of producing a beautifully crafted spirit representative of the Dorset landscape. (more…)


THE HISTORY OF BRITISH GIN

Although thought of as being a quintessentially British tipple with a long and eventful history on our shores, the Dutch Golden Age should be thanked for introducing us to this crystal-clear, juniper-flavoured spirit (more…) 



FEATURED COCKTAILS

THE NEGRONI COCKTAIL

A Florentine born aperitif drink made from gin, sweet vermouth and Campari. This iconic pre-dinner cocktail is a perfectly balanced bittersweet concoction that is deceptively simple to make. (more…)


MEET SOPHIA URWIN – BARTENDER FROM THE LARDER HOUSE

Once a part-time job to pay the bills whilst studying, Sophia Urwin has developed her love for mixology (more…)

THE MARTINEZ COCKTAIL

Said to be the stylish father of the Martini – this old-school hero first appeared in O.H. Byron’s 1884 Modern Bartenders’ Guide (more…)

THE AVIATION COCKTAIL

The fashionable, sour prince of cocktails born during the glory days of aviation. The original recipe calls for the inclusion of crème de violette (more…)

THE DRY MARTINI

“The only American invention as perfect as a sonnet.” H.L. Mencken The king of cocktail-dom, the dry martini is the perfect classic drink (more…)


FEATURED RECIPES
AUTUMN HERB PANNA COTTA WITH GIN-SPIKED APPLES & BLACKBERRIES

This delicately infused panna cotta is quite possibly one of the sweetest ways to enjoy the aromatic herbs available this autumn. Robust in nature, but delicate in flavour, this delicious dessert simply hints at the aromas of these hardy herbs. With the blackberry season coming to an unfortunate end, it’s also time to celebrate this beautiful bramble one final time (more…)

DATE CARAMEL APPLES

Ditch the traditional, refined sugar-packed treats this Halloween and try this easy to make, wholesome alternative. Dates are a natural sweetener filled with a good dose of healthy vitamins and minerals. (more…)

PORK & GIN PÂTÉ

Our fondness pâtés reaches far and wide. This humble classic may not be easy on the eye but what it lacks in the looks department, it certainly makes up with its wonderful rich flavour. (more…)


IN SEASON

APPLES

October is the month of the British apple, with autumn gardens, hedgerows and orchards brimming with thousands of delicious varieties. Its versatility and resourcefulness undoubtedly makes it Blighty’s most reliable and widely use fruit. Whether in the form of dry scrumpy cider, the perfect accompaniment to a Sunday roast (more…)

HORSERADISH

Although a favourable ingredient of the Egyptians and early Greeks mainly for medicinal purposes, it wasn’t until the 1600s when the British (more…)

GARLIC

Used for both medicinal and culinary purposes for well over 7000 years, garlic is one of the world’s most widely used ingredient (more…)


SPOTLIGHT ON

JUDE’S ICE CREAM

Jude’s ice cream is dedicated to crafting the world’s tastiest ice cream from their dairy in Hampshire. Jude’s use milk from the cow’s next door (more…)

THE WASABI COMPANY

Since the 10th century, Japan has been known to be the home of the fiery brassica root wasabi, commonly used as a pungent condiment (more…)


EAT YOUR BREAKFAST

AUTUMN JAM 

From glorious warming pies and crumbles, to tasty compotes, chutneys and pickles, there are many ways to enjoy the delicious mixture of fruits that are ready to harvest in October. However, we know of no simpler way to enjoy and savour the flavours of crisp autumn sweetness than a jar of homemade jam (more…)


WILD FOOD

SLOES OR BLACKTHORN (PRUNUS SPINOSA)

Thanks to its deeply sour ways, this little wild plum has been happily providing good doses of tarty shocks (more…)

SLOE GIN

The three ingredient drink that kindly sees you through the cold winter months (more…)


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CROWDFUNDING

“Alone we do so little, together we do so much” – Helen Keller Although the British food and drink industry continues to be tyrannised by the multi-million pound supermarkets, the once inconspicuous underdogs are biting at their ankles as public loyalties start to shift in preference of novel startups (more…)