As far as collaborations go, this collaboration is a match made in botanical heaven!
We were invited to attend a special preview evening of the new Pickering’s ✗ Fhior Supper Club. And, were treated to a gastronomic delight by our super – talented hosts – Chef Patron of Fhior, Scott Smith and Stevie Watson, Global Brand Ambassador of Pickering’s Gin.
To kick off the evening, we had a P&T (a Pickering’s and Tonic) before sitting down to enjoy this sensory journey.
The meal started with a perfectly mixed martini of sugar snap infused Pickering’s Original red top gin and the light vermouth lilet blanc, which was served with a sugar snap, discreetly accompanied with an atomiser, which was infused with delight – inspired by Stevie’s love of fragrance, and sprayed over the cocktail, enhancing an already great martini.
The first course was a colourful explosion of trout, cucumber and parsley, that tasted incredible paired with the martini.
This was followed by Pickering’s Gin – with Scottish Botanicals (Scottish heather, milk thistle, bog myrtle and Scots Pine) mixed with fizz and other flavours to create a refreshing cocktail that matched the halibut dish, it was light and packed with flavour, complementing the botanicals perfectly.
The meat course was perhaps the star of the night, which is saying something given how incredible all the courses were. The cocktail here used Pickering’s 1947, balanced with roasted apricot and star anise.
And to finish, a cocktail with Pickering’s Pink Grapefruit and Lemongrass liqueur, mixed with rhubarb and ginger, which was paired with rhubarb, burnt cream, oats and Alexander (brought here by the Romans).
Is your mouth watering yet? You can try it all for yourselves, as this was a special preview evening ahead of the first ticketed Supper Club on Tuesday 7 May (16 guests per event), tickets are available now and can be booked through Pickering’s Gin or Fhior’s reservations page.