All things gin: an interview with Sir Robin of Locksley
Gin is a craze which is still very much on trend and there are so many interesting ones being produced by distillers in the UK and beyond. Gin can of course be drunk at anytime in the year, it is the summer though that seems to lend itself most perfectly to this taste of sophistication.
For this month’s Now Then magazine I spoke to John Cherry and his wife Cynthia who are the makers of Sir Robin of Locksley gin. This gin is distilled and bottled in Sheffield and I was keen to find out more about their story and get some gin tips too. How to serve a gin and what to serve it with are important decisions to make!
Read the article in full here and check out the recipes for Robin of the Bay cocktail and Liverpool Valencian orange gin and beetroot cured salmon from Trippets Lounge Bar.
Bonus recipe – gin cure for salmon / mackerel or trout
By Chef Rico at The Rutland Arms
Quantities are given per 500g of fish
Double measure of gin (we use Robin of Locksley)
10g each pepper
Green Sichuan pepper
If the fish still has it’s skin on, leave this in place, as it’s easier to remove once cured. Measure all the ingredients into a food processor and run until you have a thick green paste. Layer the paste with the fish in a sealable tub, and refrigerate for at least four days, occasionally turning the pieces, as they become submerged in the liquid drawn out by the salt.
At the end of this time, rinse the remaining cure from the surface of the salmon, and pat dry. With a very sharp knife remove the skin and any unsightly brown-grey flesh which may remain. I’ll not tell you to slice thinly or thickly, you can decide for yourself.
This is a phenomenally easy recipe, requiring little skill, but delivering sophisticated results. The basic recipe can be changed, according to personal taste, as long as the proportions of salt and sugar remain constant (it’s best to round up when calculating these). The greatest advantage of curing for yourself is that you can leave it as long as you want. Over a week and the flesh becomes translucent, almost like very good ham, and more concentrated in flavour.