Wild Gin WorkshopsCome and learn how to craft your own gin using foraged ingredients!
Matt Vernon, who is an expert foraging instructor and the wild chef from Cornish Wild Food, will be leading this masterclass. During this lesson he will teach you all about the wild ingredients supplied to go into creating a gin that is your unique creation! This is an opportunity to discover some unusual forgotten ingredients and flavours. Areas taught include how to identify foraged ingredients, the habitats in which they are found, and includes tips on how you can bring the wild foraged ingredients into your kitchen at home.
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Come and take a step back in time and rediscover how 'bathtub gin' was made in the 1920's. We will start with a plain base spirit which we infuse with juniper berries, the first step in creating gin, then build on this with a selection of foraged elements to create an inimitable flavour . This is your opportunity to tailor this gin to your individual taste. We will use wild and wonderful flavours such as Rose, Fennel, Sorrel, Meadowsweet, Samphire, Sea Arrowgrass, Alexanders Seeds, Hogweed seeds, and Pine. Come relax and enjoy your double wild Gin and Tonic.
Gin has seen a huge revival in the last few years, and I can understand why. Whilst the main flavour has to come from juniper for the drink to be called gin, on top of that pretty much any botanical can be used for additional flavouring. This gives distillers and opportunity to play around with many weird and wonderful flavours. Traditionally in the past many of these flavours come from the wild, this is why I love to play around with creating my own gin. By this I do not mean infusing a shop bought gin with fruit, I mean creating a gin from scratch. All gin actually starts out as a plain base spirit like vodka, that is then distilled again so the vapours pass through baskets of various botanicals to capture the flavours. I don't have the kit to distill so I use the old method of compounding and infusing.
Over 18's Only.
Gin has seen a huge revival in the last few years, and I can understand why. Whilst the main flavour has to come from juniper for the drink to be called gin, on top of that pretty much any botanical can be used for additional flavouring. This gives distillers and opportunity to play around with many weird and wonderful flavours. Traditionally in the past many of these flavours come from the wild, this is why I love to play around with creating my own gin. By this I do not mean infusing a shop bought gin with fruit, I mean creating a gin from scratch. All gin actually starts out as a plain base spirit like vodka, that is then distilled again so the vapours pass through baskets of various botanicals to capture the flavours. I don't have the kit to distill so I use the old method of compounding and infusing.
Over 18's Only.
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Wild Gin PartiesMatt can come to your home or can arrange to meet al fresco at a beautiful outside spot.
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Party /ˈpɑːti/ |
Additional person #5+ £15 each