Chef's Choice: Rebecca Ferrand on Caorunn Gin
- The Larder
- 2 July 2013
The juniper-flavored gin is a hit and used in Muckrach Lodge's menu
I love Caorunn Gin and its rich juniper flavour. It’s a talking point for guests who come to the Highlands expecting only whisky.
Last year Caorunn’s Simon Buley asked me to create dishes to showcase his gin. Not many think of cooking with gin, but it can help create a wonderful menu – ours had gin and tonic sorbet, beef cheeks cooked with gin and a cheesecake with a syrup of heather honey gin cocktail, plus a dark chocolate truffle cake with a gin and raspberry cocktail through it.
We have hosted other gin evenings with Simon, who also gives me botanicals used in gin. I use these plants, such as local bog myrtle, in my recipes – they are great with pork belly.
Rebecca Ferrand is owner/chef at Muckrach Lodge, Dulnain Bridge