Flavour Science

Chemistry as flavour science, helping us understand flavour compounds and the experiences of our senses. Also pieces about how The Botanist is distilled.

Andy Hamilton - Foraged B&T

Foraged B&T

Elderberry Shrub Recipe

The Elderberry is a common fruit with a surprisingly complex flavour. This simple shrub, or drinking vinegar, is delicious and works in many ways
Sloe berries

Sloe Reactions

Sloes - the fruit of the blackthorn - are a perennial favourite with foragers, and offer many drinks possibilities.
Infuse Your Walk - The instant way to capture the flavour of your day

Rapid Infusion on your Walk

Bog Myrtle leaves

Making Bitters for Cocktails

You will need both the roots and leaves for a Dandelion bitters – but not the flowers. Dandelions have a long taproot which is reasonably easy to dig out of soft soil using a trowel.
The Maillard Reaction

The Maillard Reaction

The Maillard reaction, named after the French chemist Louis-Camille Maillard who first described it in 1912, is one of the most important reactions to consider in cooking
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