The cookery theatre at the New Forest Show sees a joint collaboration between Hampshire Fare member, Winchester Distillery, and Andy Mackenzie, Head Chef, and Sylvain Gastrot, Manager at the Exclusive Chef’s Academy at Lainston House. Gin-cured Trout will be prepared, served and tasted by audiences attending the New Forest Show this month.
Using fresh local trout from the River Test and Twisted Nose Watercress gin, this dish maximises the peppery, citrus notes of the gin combined with beetroot and horseradish parfait to produce a spirited flavoursome dish highlighting the use of local produce.
Commenting on the collaboration, Paul, from Winchester Distillery, said ‘this shows the versatility of our Twisted Nose gin and it’s great to see this innovative approach of curing from Andy and Sylvain.’
Twisted Nose gin was the first gin distilled by Winchester Distillery’s Founder and Master Distiller Paul Bowler. Drawing on inspiration from the Hampshire countryside. This popular gin is distilled using locally grown Alresford watercress, lavender from Alresford’s Long Barn and Coriander seed sourced from the South Downs.
Commenting on the dish Andy Mackenzie said: “We have a longstanding involvement with the demo kitchen at show and love showcasing fresh new local produce, this dish is packed with flavour and Hampshire produce!”
The Winchester Distillery produces Twisted Nose Gin using watercress and Vodka using wasabi, both grown a stones-throw from the distillery. It also produces its range of special edition seasonal gins, a fine dry and gunpowder gin all under its Hampshire Gin brand.
Most recently The Distillery launched its Winchester Gin inspired by King Arthur’s round table and featuring 24 botanicals - one for each seat around the table.
Twisted Nose Gin and our other products are available online and at various stockists across the UK. Please visit www.winchesterdistillery.co.uk for more information.
Please contact Belinda@winchesterdistillery.co.uk for further enquiries.