Ginchi is the staple of British cuisine, a traditional side dish made from salted botanicals and most commonly cabbage with carrots – it must always have the addition of juniper berries. Ok, so ginchi...
Elderflower syrup has replaced elderflower cordial in our house as it is so much easier to make. I made a video some time ago and wrote a piece for the Telegraph about making syrups and this really...
Rhubarb tequila was one of those infusions that I just knew would work before I even tried it. The harsh burn of tequila softened by the sour tang of the rhubarb. When I started...
This is the first Wild Food and Drink Podcast, a new venture that will start appearing here every month. I’ve been wanting to start some kind of audio project for a few years now...
Back in the early 1600’s it proved to be rather popular to move to a city, a trend that continues to this day. It was around this time that people really stopped having such...
When you are starting with your own wild cocktails it is useful to use the the tried and tested cocktails served up by countless bars across our little planet as a blueprint. Take a...
There is one simple mistake that everyone makes when they first get into making infused drinks like elderflower liqueur and sloe gin. I have to admit that for many years I made the same mistake...
There are places that you visit that can vividly paint themselves into your consciousness; weaving into daily life as a semi-subconscious backdrop to the daily mundanity of life. These special places, you have only experienced...
There is something really refreshing about the taste of nuts at the back of your throat; it’s a taste that can add a velvet complexity to a cocktail or indeed to whisky based dessert such...
Elderflower Sherbet lemon drink and elderflower syrup This year thus far has been a year of travel and I can safely say that I have seen elderflower in bloom from Scotland to Brighton. Such...
