Gin Is In!

Not much beats a G&T on a hot summer's day, says Sarah Hardy, as she looks at the rise and rise of this aromatic spirit.

My first memory of gin is back in the 1960s when my mother and her friends used to enjoy a ‘Gordon’s’, with masses of tonic, a thick wedge of lemon and stacks of ice. Much laughter usually followed!

Few of us could have predicted its incredible resurgence in the last couple of years, with the number of gins being produced almost too much to keep up with.

Just as with whisky, there are so many different variations, depending on the botanicals used, and it is simply a case of trial and error; in other words, having a good go and deciding what you like. Juniper berries are essential but you might find coriander, lavender, and more.

Few of us could have predicted its incredible resurgence in the last couple of years."

Gin bars, gin cocktails and gin menus are now the norm as we have all become keen fans of the spirit, with the accompanying tonics becoming just as sophisticated - those Fever-Tree ones are rather yummy.

You can now make your own gin, with several creators such as Adnams holding regular ‘have a go’ classes at their Westlegate store in Norwich, and you can watch the gin makers in action, with Bullards’ distillery at the Ten Bells pub in Norwich on show.

The list of Norfolk-based gin makers continues to grow - we feature the new WhataHoot from West Norfolk in this issue - there’s a new one from

Fakenham-based Black Shuck, and the makers of Wild Knight Vodka are just releasing their first gin, Boadicea Gin.

Many local chefs love to use locally-produced gin in their recipes, too, maybe marinating salmon in it, and it does give a certain something to ice cream. Here at Feast Towers, we are looking forward a summer of tasting them all - purely in the name of research, of course!