Bentley Owners Club Visit us

What a superb selection of timeless pieces and the guys and gals are great too! Joking aside, lovely people and one off cars of exceptional engineering and condition.

The Suffolk Show 2014

Despite mixed weather we had a great time meeting old friends and new. Sampling lots of super spirits

Old Salt Rum just won best Rum at Hong Kong ' RumFest

We bested big brands Havana, Zacapa, Fiji Rum, Bacardi, Diplomatico, Angostura etc.

Shows, shows, shows and more shows

Spring has sprung and a busy weekend looms.

If you fancy having a chat and a taste we are at Harewood House (near Wetherby), the Yorkshire Game Fair (Ripon) and Burghley this weekend.

Lots of of new sips to try too:

• Chocolate Liqueur - this is a gorgeous truly chocolate liqueur, made with probably the best dark and milk chocolate there is and our fine vodka. Simply for the full on choc-aholic. Lovely with a large chunk if ice or add an espresso for a gorgeous alcoholic mocha
• Colombian Coffee Bean vodka - simply an alcoholic espresso 
• Apple Brandy - we are going on a big apple brandy journey this year with more than six different ones plans. This is the first of that trip and crisp, smooth, good presentation of both skin and flesh notes and a superb brandified finsih. Lovely as a pommeau - one to one with a good apple juice too

Catch up soon!

A letter from the Prime Minister

Lovely start to the year, hand written letter from DC looking forward to trying our malt...

Cooking with apple brandy - Chicken Chasseur

Hunter's Chicken might be a bit old fashioned for a lot of people, but I think its a delicious dish and ideal for the damp chilly times of year. Alcohol is used sparingly in this dish - normally some calvados and white wine.

Take your whole chicken and de-bone. I give the wings to the dogs. The carcass goes to stock. Plain flour the legs and breasts. Hot pan, olive oil, brown the chicken.

Meanwhile, finely chop a shallot and one red pepper. In a hot pan cook with a little olive oil until the shallot bits are transparent. Add two tbsps of apple brandy and reduce to a syrup, then add a finger of Dr J's Gin and reduce to a syrup. Take off the heat of your chicken bits aren't brown next.

When the chicken is browned add it to the shallots etc, mix through, had a handful of finely chopped tarragon, a chicken stock cub (crumbled) and 500ml of passata. Cook on a low heat for 10 minutes and serve with sauteed spuds and steam seasonal veg'. Lovely.

Apple Brandy is here!

Good morning!

We have just completed the first batch of this year's apple brandy. 

Last year's was a true delight and, I must say, I had more than a little trepidation that with year to year crop variations we might not fly so high. That said, this years crops - as I am sure you will know - have been quite incredible - with so many varieties we were able to refine even on last year's.

Distilled five times. The breadth of apple notes, with layers from caramelised apple tart through to fresh crisp skins punching through a golden rounded finish.  A true delight!

I was a little decadent yesterday with my sauce for my belly of pork: 500ml cider, reduced to syrup, 500ml cox apple juice, reduced to a syrup, 250ml double cream, thicken, 50ml of apple brandy, vapour off and finished with some pork juices.... well that puts me into a middle-distance trance!

If you fancy a super smooth treat its here.

Cheers!

J