Surrey restaurant launches gin made with foraged botanicals


stovell's gin

Award-winning fine-dining restaurant Stovell’s in Surrey has launched its own gin for use at its own bar and for sale.

Its bar manager Geyan Surendran has worked with co-chef proprietors Fernando and Kristy Stovell to develop the organic Stovell’s Wildcrafted Gin, bottled at 42% ABV.

The natural, foraged botanicals include juniper berries, elderflowers, nettles, crab apples, rosehips and lingonberries, described as “meadow, forest and riverside botanicals”.

Others ingredients include angelica roots and seeds, liquorice root, sweet flag, haw berries, bilberries, lemon balm, meadowsweet, woodruff, wild fennel, lovage, camomile flowers, red clover flowers and oak moss plus a small drizzle of local honey.

They are steeped in the spirit which is vacuum distilled to create a gin with gentle sweetness and light floral, herbaceous and earthy notes.

Geyan recommends the gin be served in a large balloon glass, garnished with a few gently squashed blueberries to complement the wild bilberries used as a botanical.

The gin was launched last night (April 20) at The Cuckoo Club in London’s Mayfair.

The gin is an extension of the restaurant’s use of foraged produced across both its food and drink menus. It was opened in 2012 by husband and wife team Fernando and Kristy in a 16th-century Tudor farmhouse in the village of Chobham.

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