Scotlands Natural Larder Training the trainer event. Teaching responsible foraging in Gaelic with Mark Williams from Galloway Wild Foods and Roddy […]
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It’s clear to see that we’re at the junction of the seasons just now in Islay. Dropping in at the community gardens confirms that the Spring has come early
The botanist is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of our remote Scottish island.
Identifying three cracking and common members of the carrot family, using their seeds.
Caitlin Hill, of ‘Mother’s Ruin’ Gin Bar, Cape Town, visited us this October as part of the #BotanistSA foraged cocktails winners’ delegation.
For a week this summer, we had the company of some exciting talents in wild food and drink. They brought […]
Our presence at London Cocktail Week this year centres around serves bar Blixen, near Spitalfields Market at the East side of the city
Wild. Foraged. Distilled. 22 foraged island botanicals hand-picked locally and sustainably on Islay. The Botanist is the first and only Islay dry gin.
The Rose you know…Roses, the flowering plants, grow commonly throughout the northern hemisphere, and it’s no revelation to use them in food.
Suffer from foul breath and flatulence? You need meadowsweet…
The First Islay Foragers Summit is due to take place on Islay later this month. Over the last few years we have begun to explore the flavours of our island home
There are some beautifully verdant, semi-wild areas of Glasgow, Scotland’s largest city. The name Glasgow means “green hollow” and has often been translated as “dear green place”
Join foraging tutor Mark Williams and mixologist Danny Whelan on a journey of wild alcoholic discovery in conjunction with The […]
here’s a quick recipe for your very own Escargot a la Kelvin – a fine delicacy that is often overlooked on our home turf.
An impromptu coastal forage on Islay leads to an R&D session into the culinary methods behind gastropod cooking.
We have been exploring Islay this week in spring bloom. Many of the botanicals we use in the distillation of the Botanist are at their best right now