Lunch
at the Spiny lobster was truly delicious and we’d strongly
recommend a visit next time you have a craving for seafood. We were
welcomed by the lovely F.O.H staff and settled at our table in the
middle of a busy Tuesday service. To say we were spoilt for choice
was an under statement, but luckily for us we had David, Emma and
Charlie on hand to make the tough decisions of ‘what to order’
for us. To start, always my favourite, roasted scallops with garlic
butter (which tasted just as good as you are imagining), the largest
fresh prawns I’ve seen in a long time served simply with olive oil
and sea salt, then crisp fried cuttlefish and aioli. A whole Grey
mullet and a John dory followed with polenta chips, mustard greens
and the house special mashed peas (these really are a must order, so
simple but the tastiest peas I’ve ever eaten); the charcoal Josper
grill really does cook the fish to perfection. It was a real treat
and lovely to enjoy a spiny gin and tonic in its home environment
next to such an amazing selection of seafood. Spiny
Gin
Juniper
Coriander
seed
Angelica
root
Cassia
Fennel
seed
Rosemary
Pink
peppercorn
Lemon
zest Served
with Mediterranean tonic, lemon and a sprig of rosemary. ‘Since
stocking our wonderful gin from Psychopomp the feedback has been more
than positive from the staff and customers alike. When Danny arrived
at the Spiny Lobster we were very keen to get a gin that represented
our ever popular dishes as well as it being a very refreshing taste
for our customers to enjoy. We took the key ingredients that go
alongside our beautiful fish and incorporated them into what we think
is a very drinkable
gin. Tastes of lemon, rosemary, fennel and pink peppercorns shine
through without the gin being too overpowering. The taste is clean,
crisp and something that can be enjoyed by our customers as an
aperitif or to accompany their meal. We were lucky enough to get our
first batch in November and as Christmas crept closer the bottles
were flying off the shelves for people to enjoy over the festive
period or for a great present to give to
a loved one. Our staff were also very keen to buy it and most of them
bought a bottle each as well! We sold so many in fact we ordered
another batch in January! We
have no doubt that the gin will continue to be a great seller and we
thank Psychopomp for producing a product for us that is unique and
something that can’t be found anywhere else!’
Emma,
Manager of The Spiny Lobster
We love collaborating with other local independent producers in a variety of fields and like all other local chocoholics, we are massive fans of Zara’s Chocolates! We have previously been inspired by her products for ‘Distillers Table-CHOCOLATE’ and love tasting what the talented team create from each of our seasonal recipes throughout the year. Here Zara lets us behind the scenes on her process in creating the latest Spring Gin Truffle with ‘Freyja’. Process: On looking at the botanicals in the 'Freyja', and smelling the aromas, we immediately felt an urge to trial the gin with a frangipan style filling, to pair with the apricot and orange blossom notes. We felt like a lighter, sweeter take for Spring this time with our gin truffle, a change from our stronger boozy, fruity pairings we've done previously. Grinding up some freshly toasted almonds to make a smooth nut paste, we then paired this with a white chocolate, and some organic orange oil for a sweet frangipa...
51 weeks ago we opened the doors to Circumstance, to introduce the world to a little project that had been several years in the making. We had one hell of a party, over 200 people came to join us, Eatchu served up some tasty dumplings and Messrs Scott and Keegan knocked out copious amounts of gin and tonic from the makeshift pallet bar. We launched C.D.T. (Circumstance Distillery Tokens) and some lucky customers got their hands on some limited edition playing cards to mark the occasion. Once we had sorted out the hangovers and cleaned up after the party, it was time to get Circumstance fully up and running. Over the past year we have had a whole lot of firsts, fermented our first mash, distilled our first wash, filled our first casks and launched our first products. It has been a super steep learning curve and it's been a hell of a lot of fun! Time has flown by, but we have also managed to achieve a lot in 12 months. As well as releasing Barley, Cane and Mixed Grain...
We are on the look out for the right person to come and join our distillery family. We have a new position available for a distillery apprentice. The position involves working with the teams at both of our distilleries, learning on the job as well as through external accredited courses in distillation. There is no experience necessary, but there are a few attributes that will certainly come in handy. Attention to detail, computer literacy, an interest in science, a driving license and a good head for numbers would all certainly help. However the most important things we are looking for are a desire to learn and a passion for flavour. The role is based on 30 hours a week of work and 10 hours a week of independent learning leading to internationally recognised qualifications. We are a living wage employer, we have some great perks and we pride ourselves in being a good employer. We will genuinely consider all applicants. If you're interested, then email a C.V. along with a cover l...
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