Go Gorse & Conker | A wild cocktail by James Fowler, The Larder House
With feasting on the forefront of our mind now our September feast is only days away, we thought we would share a little clever cocktail we enjoyed at our Spring feast. Foraging for Gorse is always a prickly affair but oh so worth it when you get rewarded with something as scrumptious as this for your efforts.
The heath is simply stunning in spring time bursting with gorse which spreads like sunshine even on a cloudy day. At this time of year in September at the end of the summer, the peninsula is so serene and the heather creates a colourful carpet dividing the land and the sea. We can’t wait to show you how this wild edible will be used in our September Feast this weekend.
On this occasion it took us no time to collect what we needed for the feast and table and with the landy full of our bounty we headed back to base, our sweet little pavilion by the sea. with James from The Larder House on hand to stir us up a storm the feast begun all the more merry with a sparkling wild cocktail in hand! Here’s a sneaky peak of James in action and the wild cocktail recipe so you can go gorse and conker too!
Camomile Cointreau 15 ml
Conker gin 45 ml
Sugar syrup 10 ml
Lime juice 20 ml
Lime bay fizz sparkling wine 50 ml
If you’ve missed out on our wild cocktails and foraged feasts throughout the year don’t despair you can get your hands on some of this good stuff too, our next foraged feast is this Friday on September 9th and we still have a few spots left. The event includes a scrumptious 3 course meal with wine & spirits, a wild cocktail masterclass and a foraging walk in a stunningly unique secret setting for £70pp, to book your seat head over to our bookings page .
If this date doesn’t suit you how about joining our next ‘nature-escape’ retreat in October where you get all this and so much more in one weekend to truely immerse yourself in nature. The cost of the weekend retreat is £485pp with accommodation from £75-£100 per room per night. *With special thanks to the ever lovely Sarah Lou Francis for the photography
Pssssst…If this wild cocktail took your fancy, have a look at our burns night whisky sour with gorse syrup recipe.