- Food & Drink
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 →
When my friends have a birthday, two thoughts occur to me. The first is that I absolutely must remember not to drink too much wine at their party (ha!). The second is: what meat-shaped novelty cake shall […]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 →
On November 5, 2013 By ginandcrumpets
Munchkin is a really satisfying word to say. The bite down of ‘munch’ followed by the chew of ‘kin’ makes enunciating it an almost physical pleasure. Try it, and if you don’t spend the next couple of minutes repeating munchkin over […]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 →
The life cycle of a goose, from cute walking yellow duster to serial killer-eyed beak snapper to pork-stuffed joint of juicy meat, is not one I’ve observed before. Until this year, geese barely featured in my life. As a meat, it’s the kind of thing that appears […]Continue Reading →
On October 2, 2013 By ginandcrumpets
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.
You can contact me at firstname.lastname@example.org
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