A cracking accompaniment to a Hepple and tonic this makes for a very fun summer brunch, music in the background and doors open onto a sunny garden.
Over the last few months we have introduced you to the Hepple team - this month we’ve been chatting to Valentine Warner and discovering how he enjoys the bright lights of London just as much as the space and peace of the Northumbrian Moors at Hepple.
e are thrilled to have won the highest honour at this year’s San Francisco World Spirits Competition 2017 with the prestigious Double Gold Award.
Jamie Berger, co-founder of London restaurant, Pitt Cue, visited us at Hepple and helped plant out dozens of juniper seedlings. He kindly agreed to share some notes on his time in Northumberland and his thoughts on tonic!
We shook the departure-lounge doldrums from a band of globe-trotting spirits aristocrats, who were visiting Tales of the Cocktail, by roping them into our juniper-planting at Hepple. Read about our visit from Alex Kretena, bartender at large; Jamie Berger of Pitt Cue, London; Jim Meehan of PTD, New York; and Sean Muldoon and Jack McGarry of Dead Rabbit, New York.
Roast Lamb, is a traditional Easter lunch. Here is Valentine Warner's take on it. The lamb is marinaded in Mediterranean herbs, rosemary, thyme, sage, oregano and camomile. After a long slow cook the meat will fall away from the bone.
In the next of our "Meet our Team" series, we'd like to introduce you to our Head Plate Spinner - Walter Riddell. We asked Walter a few questions about how he came up with the idea for distilling gin and how he made it a reality.
Where Bartenders Drink - the last word on the glass - is the definitive guide to where to drink.
We're giving away a copy and a bottle of gin! Just sign up for our newsletter to enter the draw.
The Hawksmoor Three Martini Lunch challenge for instance - six of some of the most talented bartenders in London, turning out their finest pre-prandial, prandial and post prandial Hepple martini creations.
With Mother's Day approaching on 26 March, here is Valentine Warner's recommendation for how to say thank you to your Mum! A good Hepple Martini and a special lunch. Read his recipes.
Please welcome one of our newly discovered junipers – as yet immature and un-named, but very much loved.
For 2017 we thought it would be fun to introduce you to our team. First to step into the breach is our Head Distiller, Chris Garden. We asked Chris a few questions about his role in the Hepple team and how he likes to drink his gin.
Christmas exuberance demands fine nibbles to steady the enthusiasm. Hepple's co-founder, Valentine Warner, recommends a few to accompany the Hepple Martini.
2016 has been a big year for Hepple – we have officially launched our propagation project with Northumberland National Park and Newcastle University and will see a rejuvenation programme that aims to plant out at least 200 juniper seedlings each year.
We’re potty about juniper. From this autumn, we have been given the go-ahead by Natural England to rebuild on the hills around the distillery the once-mighty juniper colony.
September has been busy month for the Hepple team with two amazing Welsh festivals. We split ourselves between The Good Life Experience in North Wales and Abergavenny Food Festival in South Wales with Valentine Warner gallantly racing across Wales on Saturday evening from one to the other!
At the heart of Hepple Gin is a rather beautiful small green berry (OK, they are actually cones but we’ll call them berries like most others), clinging to a sharp-needled juniper bush gently warmed by the faint Northumbrian summer sun.
The summer has finally arrived at Hepple and it is time to bring in the Bog Myrtle, otherwise known by its rather lovely old English name of Sweet Gale.