- Food & Drink
In the basement of Beefeater’s south London distillery, a semi-circle of barrels are laid with glasses. There are water glasses, of course. This is a gin tasting and we must all keep our heads somehow. And there are [...]Continue Reading →
On July 16, 2014 By ginandcrumpets
I’m upside-down. Next to me ShedLikesFood is also upside-down. She doesn’t seem surprised. Maybe she remembers getting on the roller coaster. The last thing I remember is being waist-high in seawater. We were on our arses and laughing because we couldn’t get up.
I [...]Continue Reading →
It’s World Gin Day, a magical 24 hours when juniper-sniffing, booze-sodden dipsomaniacs can gather together to laugh, hug and weep out their affection for all things gin. I plan to spend the day in a bathtub of gin, [...]Continue Reading →
Summer is icumen in. Loud sing cuckoo! How do I know that summer is knocking at the turn-of-the-season door? There are three signs: 1) a trip to the seaside has been planned; 2) there is a lot of talk [...]Continue Reading →
On February 10, 2014 By ginandcrumpets
The weather is normally a boon in the UK. It provides a useful conversational bridge between “hello” and “goodbye” and means we don’t have to turn up to parties drunk in order to come up with something interesting to say (although we do that any [...]Continue Reading →
On December 9, 2013 By ginandcrumpets
It’s the festive party season. A time of sequins, paper hats and nibbly things on sticks. A time to gather your friends together to make merry in the lambent glow of the Christmas tree. A time to risk your soft palate by playing microwaved mince [...]Continue Reading →
Last week a PR sent me a bottle of Opihr Gin, a London Dry gin that’s made with botanicals from the spice route. It arrived in a hessian sack filled with a few of the 10 botanicals, which include cubeb berries, coriander, cardamom, juniper, orange and grapefruit zest and ginger. The serving suggestions for an Opihr and tonic is a double measure of gin, Fentimans Tonic Water (natch) and a slice of red chilli. It’s practically a meal.Continue Reading →
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
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