Taste of the West Awards 2021

Taste of the West Awards 2021

Taste of the West are the largest independent regional food group in the U.K, and are well known for supporting local food and drink producers from Devon, Cornwall, Dorset, Gloucestershire, Somerset and Wiltshire.

We were really stoked to win gold awards for our Hibiscus and Thai Basil Gins. We love them, but it is always great to know that the expert tasters did too!

Next year will be the turn of the rest of the gin crew!

Clotted Cream Cake with a Lundy Gin Drizzle

Clotted cream is an indulgent and beautiful delicacy from the west country. It helps to make this a deliciously light and tasty cake.

The Lundy gin is distilled using Lemon balm, thyme, gorse flowers and also rosemary, which is why this gin is perfect for the drizzle.


2 Large Free-Range Eggs

225 g Caster Sugar

227 g Tub of Clotted Cream

Grated  Zest of 2 Lemons

215g Self-Raising Flour, sifted

2tsp Lemon Juice (keep the rest for the drizzle)

Gin Drizzle

Remaining lemon juice

50ml Atlantic Spirit Lundy gin ( depending on how ginny you like it)

A Fresh Rosemary Sprig (plus extra to garnish)

5 generous tablespoons of Granulated Sugar

Heat the oven to 180°C/fan160°C/gas 4. Lightly oil & line a 1 litre loaf tin. Use an electric hand mixer to whisk the eggs and sugar in a mixing bowl until pale, thick and almost doubled in size.

Gently beat in the clotted cream with the lemon zest and 2tsp juice until smooth, then fold in the flour with a pinch of salt. Pour into the prepared tin, then bake for 60-70 minutes until a skewer pushed into the middle comes out clean. (After 30 mins cover with foil if browning too quickly)

To make the drizzle. Put all the juices (apart from the gin) with the rosemary in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar. Stir.

Remove cake from the oven and pierce it all over with a metal skewer, don’t be shy!

Add Gin to drizzle mix and stir. Slowly pour over half the hot drizzle while cake is still in the tin, letting it sink in. After a couple of minutes turn out onto a rack to cool.

When cooled make holes with a skewer on the underside, then slowly pour over the remaining drizzle.

Finally sprinkle with a little sugar and some fresh rosemary.

Based on a recipe from Delicious magazine.

From The Crows Nest

A Bi-weekly newsletter from the distillery.
Empty bottles….
Since redesigning our bottles just over 18 months ago, we have been able to reuse them. The label is printed on to the bottle. This is a ceramic print which Seaways Services complete for us.
So far, we have started out small, collecting from local bars and restaurants. Saying that, at times this summer it has felt like I was drowning under a sea of bottles waiting to be stripped of labels, washed, dried, checked, then rinsed again before refilling.
So far, we have collected and reused over 200 bottles this year.
Sea Buckthorn & Pineapple weed, our Limited-Edition gin to celebrate the Summer.
It has proved popular because of its fruity nose and taste. It starts with citrus, then a full creamy texture, finishing with hints of pineapple.
The humble pineapple weed was such a surprise to us when we picked it and then tested it out last year, so we knew we had to use it. It certainly balances out the strong, dry citrus notes from the Sea Buckthorn making for a well-balanced gin.
There are only 10 bottles left, so get ordering if you want one!
Local Deliveries
Don’t forget, if you live within a 10-mile radius of Bideford then we deliver to your home for free when you order online. Just add ‘LOCAL’ in the coupon box.
I then add you on to my regular delivery round. I’m like the milkman, but better!

I.W.S.C Award


We received this award in 2019 but I realised that we haven’t ever added it to our blog!

Our Hibiscus gin was the first to be developed and so this award was given over 2 years ago.

It is a wonderful gin, a firm favourite with lots of you, and currently a double award winner!

Food and Drink Awards 2021


Food Drink Devon like to champion food and drink producers, retailers, hospitality and the related businesses. Their awards night was held in Plymouth at the beginning of October to celebrate the best that Devon has to offer.

We were so chuffed to be awarded Gold for our Laver gin. This gin was a real labour of love for Quint to develop and get right, and because of that this award has extra significance.

Our best seller this year has been our Lundy gin. This gin was awarded a Silver which was a real boost for us. Thank you Food Drink Devon, we hope to be at the awards night next year as we were gutted to not be able attend this year.

Atlantic Coriander Smash by @nessmixedit

We asked Ness to create a cocktail with our Thai Basil gin and she created this amazing serve….

I wanted to demonstrate that a traditional gin basil smash can be used as a blueprint for other herbs in leading a serve. Coriander works fabulously with this gin- and as a less dominant herb than basil it lets the gin keep centre stage.


50ml Atlantic Spirit Thai Basil Gin

17.5ml Lemon Juice

15ml Warmed Honey

7 Coriander Leaf

Garnish:Coriander Leaf

First gently muddle the leaves in a cocktail shaker. Add ice and the other ingredients. Shake, strain and serve with a coriander leaf.

A deliciously thirst quenching cocktail, refreshing with a subtle sweetness. Enjoy!

Thanks to Ness for the mix!

Photo and cocktail by @nessmixedit

Dirty Laver Martini by @nessmixedit

If you love gin and cocktails, then you need to follow @nessmixedit on Insta and Facebook. Her page is a mix of cocktails and tips that can’t be missed.

She created this one for us and we absolutely love it..

This serve was a must make! I have a real soft spot for dirty martinis and with such a lovely locally foraged laver seaweed gin. Such a clean and artfully balanced gin which really shined in this serve. I found myself sitting, sipping and just in awe of the story this gin tells in this serve.


70ml Atlantic Spirit Laver Gin

15ml Regal Rogue Lively White Vermouth

12.5ml Olive Brine


I usually keep a miniature Laver in my freezer for Martini making.. add Vermouth first into a cold glass with the brine and then add the gin. Stir, sip and enjoy. This is one classy Martini. Thanks Ness.

Photo and cocktail by @nessmixedit 2021

Tarragon and Thai Basil Gin Mussels-Inspired by La Mouclade by Alan Davidson..


2kg of fresh mussels

50g Butter

1Tbsp Flour

150ml White Wine

75ml Thai Basil Gin

2 Cloves garlic, crushed

Salt and Pepper

Egg yolk

Juice of 1 medium lemon

1 heaped Tsp Dried tarragon


Wash and debeard the mussels. Not done it before? Take a look here: https://www.epicurious.com/expert-advice/how-to-clean-and-debeard-mussels-article

Discard any mussels that are open.

Place mussels in a large deep pan over a low flame. Pop on a lid and give it at least 4-5 mins until majority are open. Give a shake regularly.

When opened, remove them from heat, take the half shells off. Discard any that are still closed.

Strain mussel juices from the pan. If they are from the supermarket they will be grit free, if fresh from the sea you will need to strain the juice through a clean muslin/tea towel.

Keep the mussels, each remaining in their half shell, warm in the oven (low heat).

Now for the sauce:

Melt the butter in a pan, stir in flour over a low heat.

Add garlic, tarragon, wine and some of the mussel liquor, enough to produce a thin sauce. After 5-8 mins add the gin. Allow to simmer for another 5mins or so.

Season, go easy on the salt if your mussels are fresh.  Add the egg yolk to bind the sauce. Add the lemon juice. Give it a final stir.

Put the mussels into the sauce, serve with French fries. Bon Appetit!