Plant scientist with a dash of distilling and wild swimming
Just out in ‘The World Atlas of Street Food’ is a recipe for Snow fungus and pear soup, a winter drink, in a piece I wrote about Beiyuanmen in Xian a market at the end of the Silk Road that brims with flavour from ancient trade routes . I also wrote a few drinks recipes for ‘Kew’s Teas, Tonics and Tipples’.
It was fun making Cocktails at Inshriach London launch till dawn in a leafy glade in Bow. Summer heat had provided plenty of blossomy ingredients, and we had a couple of types of chillies in some cocktails too. Everything was laced with juniper picked by the banks of the Spey only a short walk across the field to the Inshriach still where it gets turned into gin.