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Mark Williams

Scotlands Natural Larder

Scotlands Natural Larder Training the trainer event. Teaching responsible foraging in Gaelic  with Mark Williams  from Galloway Wild Foods and Roddy […]

Spring in Islay Community Garden

Winter Into Spring time

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

Caitlin Hill

Interview with Caitlin Hill

Caitlin Hill, of ‘Mother’s Ruin’ Gin Bar, Cape Town, visited us this October as part of the #BotanistSA foraged cocktails winners’ delegation.

foraged meal salad course

Eating Islay

For a week this summer, we had the company of some exciting talents in wild food and drink. They brought […]

A Botanist Gin Cocktail - London Cocktail Week 2016

London Cocktail Week 2016

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


Wild. Foraged. Distilled. 22 foraged island botanicals hand-picked locally and sustainably on Islay. The Botanist is the first and only Islay dry gin.

Rose family dessert - Craig Grozier

Rose tinted martini glasses

The Rose you know…Roses, the flowering plants, grow commonly throughout the northern hemisphere, and it’s no revelation to use them in food.

Botanist Fragers Summit 2015

The first Islay Foragers Summit

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

Mark Williams by the River Kelvin, Glasgow

Along the River Kelvin – Glasgow

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”

Foraging is fascinating

Glasgow Gin Club Foraging Walk

Join foraging tutor Mark Williams and mixologist Danny Whelan on a journey of wild alcoholic discovery in conjunction with The […]

Escargot á la Kelvin

Escargot á la Kelvin

here’s a quick recipe for your very own Escargot a la Kelvin – a fine delicacy that is often overlooked on our home turf.

Islay spring - Water Mint

Spring in Islay

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

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