Welcome to the home of Plymouth Gin. Wherever you are on your gin journey, there’s no better place to start than Plymouth. Our craft began way back in 1793, and we’ve never stopped searching for the new.
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Come rain or shine, there is nothing quite like a trip to the coast. This summer millions of us will make a trip to the coast which is why we have teamed up with Ben Fogle and the Ocean Conservation trust to share some hints and tips on how the small actions you make can have a big difference when visiting the coast.
Since 1793, the Southwest coastline and its traditions have been the constant backdrop of our craft. That is why we are proud to be partnering with the Ocean Conservation Trust and Ben Fogle, encouraging Brits to explore the coast this year, but ensure they leave nothing behind.
Fresh UK anchovies are a bit of a rarity but I season they are prolific off our coasts and often get sent straight off to France and Spain so we do need to encourage our fishermen to hang on to some of them for us.
The key to this dish is super fresh fish so take your fishmongers advice or better still catch it yourself. You can serve it with various garnishes like cucumber, spring onion and fragrant herbs but it’s all about the fish.
People don’t poach fish these days and it’s a nice clean and easy way to cook fish fillets as people seem to have a phobia about cooking fish. The oil and water solution also create a nice and clean natural liquid to dress the fish with.
Unripened green tomatoes have a great acidity that works well with oily fish like sardines and they have a nice firm texture that gives a nice crunchy texture. I’ve used bladder wrack seaweed on the open fire here but at home you can simply grill or barbeque them.
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