- Food & Drink
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 →
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 →
The year is young, my intentions are good and there is gin to be drunk. My first gin of 2014 is one I was sent by a PR last year and I meant to drink it before Christmas. But, due to all the […]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 →
At the start of the year F and I made a pact to go to the cinema once a month on the grounds that this was the kind of new year’s resolution we could keep up. And we mostly have. We trot along to 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 →
When I was growing up, my knowledge of cocktails was drawn exclusively from murder mysteries. Dangerous and glamorous, they were bought on trays to the library by butlers and drunk by doomed house guests dressed in […]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.
You can contact me at email@example.com
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