Gin For Rhinos? Yes, Gin For Rhinos!

In a remarkable union of conservation and craftsmanship, Pete Richardson, who is the co-founder of the world's first baby rhino orphanage, has acquired The White Rhino Gin Company Ltd and the Urban Rhino gin brand.

This unique development not only marks an exciting milestone for Pete but also introduces an exclusive limited-edition legacy batch set to captivate gin enthusiasts all over the world.

Pete Richardson, 57, was working in The Waterberg area of Limpopo in South Africa when the rhino poaching crisis hit the headlines back in 2012.

Working with conservationist Arrie van Deventer, Pete was part of the team which took action to save the orphaned babies and went on to establish the world's first purpose-built facility, The Rhino Orphanage.

Pete remains an active director of the orphanage, despite now living in the UK. Through this connection, Pete crossed paths with Belinda Chaffer, the driving force behind Waterberg Rhino UK, who introduced him to the owners of The White Rhino Gin Company.

Enthralled by the shared vision, Pete stated, “When I met Belinda and the company's owners, it really felt like destiny. 

"We soon realised the incredible potential to build a global brand with Urban Rhino Gin whilst also offering support to the remarkable conservation efforts of both Waterberg Rhino UK and The Rhino Orphanage. I'm so thrilled about the possibilities that lie ahead of us.”

Crafted with meticulous care and attention to detail, Urban Rhino is an exceptional London dry gin that has gained high praise from customers and businesses alike. Distilled at the award-winning In the Welsh Wind distillery in Wales, its superior quality and exquisite taste have captivated gin enthusiasts worldwide.

John Heeds, one of the original founders of Urban Rhino said he was delighted to have Pete on board to take the brand forward.

He said: “From our very first conversation I was struck by Pete's passion and his links to rhino conservation made it a really easy decision to hand on the business to him and his team. We're very proud of what we've already achieved so far, but I couldn't be any more excited about what the future holds for the company which myself and our fellow founders are still actively involved with.”

As part of the acquisition, Pete secured a small stock to create an exclusive and individually numbered legacy batch, a prelude to the exciting plans awaiting the end of summer.

These limited-edition legacy bottles are now available for purchase through the Urban Rhino website at www.urban-rhino.com.

Urban Rhino Gin embodies the blend of conservation and indulgence, inviting gin lovers to embrace their passion while making a meaningful contribution to rhino preservation. With every sip, supporters of Urban Rhino join the movement to protect these majestic creatures from the threat of extinction.

If you'd like to find out more about the story behind Urban Rhino gin have a listen to this No Bull marketing podcast where all is revealed.

A Tropical Paradise With Giffard Liqueurs

In the creation of tropical cocktails, fruit purées or syrups has long played a supporting role. 

Giffard Liqueurs has a wide range of delicious tropical serves that leave one dreaming of sun-kissed skin, ocean breezes, and endless nights of entertainment. These products are inspiration for playful, tropical cocktails that highlight intense, but fully natural flavours.

Caribbean Pineapple is an extension of Giffard's Premium Range, a line which features carefully chosen selected ingredients (fruits, spices, flowers) from all over the world, to ensure the highest possible quality infusions. 

Giffard Caribbean Pineapple is made by macerating sun-ripened pineapples in alcohol for up to six weeks to extract the fruit's full range of aroma and flavours. 

A touch of clove, nutmeg, and seven-year aged rum are added to enhance its richness. Giffard Caribbean Pineapple has a heady aroma of freshly cut pineapple with notes of fresh and candied pineapple balanced by tangy acidity. It finishes with a whisper of spice and aged rum ideal for daiquiris.

Known by a variety of names all over the world, passion fruits are often referred to as maracuya (Brazil), liliko'I (Hawaii), granadilla (Spain and South America) and, of course, fruit de la passion. Giffard Crème de Fruit de la Passion, a bright amber liqueur with sensuous aromas of round, ripe passion fruit, is distinctive for its mouth-watering tangy sweetness and intense tropical fragrance. Its flavours are a tropical soiree of mandarin, orange, mango, and guava. Giffard Crème de Fruit de la Passion is ideal in a Passion Fruit Pisco Sour.

While the phrase “banana cocktail” once conjured thoughts of a heavy, sugary beach drink, Giffard Banane du Bresil has achieved instant popularity thanks in part to its remarkable versatility. Made using premium Brazilian Bananas, macerated in spirit with a good slug of Cognac added for body and depth. Reminded us of flambéed bananas. Smashing over ice or in a martini. Banane du Brésil's decadence, which manages to steer clear of cloying sweetness, can even add body to lowerproof tropical-style drinks.

To learn more visit https://www.giffard.com/en/6-liqueurs-premium.

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Win the Brand New Konnected Joe BBQ and Meal at Paul Ainsworth's Cornish Pub

This summer, Cornwall's renowned Michelin-starred chef, Paul Ainsworth, has joined with Kamado Joe, the ceramic grill masters, to deliver an adventurous and utterly unparalleled cooking experience with the launch of the innovative Konnected Joe.

Revolutionising the BBQ world with cutting-edge technology, the Konnected Joe boasts a unique fusion of integrated digital controls within its iconic red ceramic shell. 

Instantly igniting with a simple press of one button, this innovation offers effortless temperature control using its user-friendly digital dial. 

And now Kamado Joe is offering the public an opportunity to win a Konnected Joe, giving the lucky winner the opportunity to be among the first to embrace the future of barbecue in their own back garden.

To make the competition even more special, the adventure doesn't stop there. The lucky winner and a friend will have the chance to spend the day on the beautiful Cornish coast enjoying lunch or dinner and a proper pint at Paul Ainsworth's public house in Rock - The Mariners. 

To win, simply hop over to Paul Ainsworth and Kamado Joe's Instagram pages - @paulainsw6rth and @kamadojoeuk for further details.

RECIPE: Paul Ainsworth's Dog's Pollock on the Kamado Joe

This dish with its own cult-following from chef Paul Ainsworth is served in his Cornish public house, The Mariners. Now, adapted for Kamado Joe with a charcoal smoke-twist, you can create your own version of Paul's iconic Dog's Pollock on your BBQ at home.

Serves Six

Ingredients

For the fish brine

1ltr water

50g salt

40g caster sugar

1 bay leaf

Fresh thyme

Pinch of white peppercorns

For the basting butter

1 tbsp yeast extract

250g butter, softened

50g sundried tomatoes, chopped

Good squeeze lemon juice

For the triple mustard mayonnaise

125g mayonnaise

10g English mustard

10g American mustard

10g Dijon mustard

For the tartare mayonnaise

125g mayonnaise

Squeeze lemon juice

½ a shallot, diced

1 large gherkin, sliced

20g capers

2 tbsp chopped parsley

Zest of half a lemon, zest

For the cucumber pickle

600ml water

200g caster sugar

200g white wine vinegar

1 star anise

20g mustard seeds

50ml extra virgin olive oil

1/2 cucumber, sliced

For the pangrattato 

4 slices of bread, torn into pieces

2 garlic cloves, finely grated

50g butter

3 tbsp crispy onions

To serve

6 x 130-150g fillets

6 hot dog brioche buns

2 baby gem lettuce, shredded

1 bunch of fresh dill

Dried seaweed powder for seasoning

Lemon zest

Method

To start, add all the fish brine ingredients to a large pan and place over a low heat. When the sugar and salt has dissolved, turn off the heat and place the fish in the brine from 45 minutes - 2 hours. Take out the pollock, rinse under cold water and dry with a dry cloth. Carefully insert a skewer through the centre of each fish fillet and set aside.

To make the butter, blitz the softened butter with the sundried tomatoes, yeast extract, lemon juice and seasoning until you have a smooth mixture.

To make the mustard mayonnaise, mix all the ingredients together and season to taste. 

For the tartare mayonnaise, fold all dry ingredients into the mayonnaise and add seasoning to taste. Fold a spoonful of this mixture into the shredded lettuce - just enough to bind it together.

For the cucumber pickle, place all ingredients into a pan and bring to a boil. Once cool, add the sliced cucumber and leave for 10-15 minutes.

To make the pangrattato, add the bread and garlic to a food processor and blitz until broken down into fine breadcrumbs. Place the  pan over a medium heat, add the butter and when melted, add the breadcrumb mixture. When the breadcrumbs are golden brown, tip them into a bowl. Stir through the crispy onions and set aside.

Set the BBQ to 200c. Place the dog's pollock skewers directly over the coals so the fish doesn't touch the grill. Using the skewer, turn your fish periodically. Baste with the butter mixture and cook for a further couple of minutes. Baste again with butter and cook for no longer than 4 minutes, or until it reaches an internal temperature of 60c. Remove from the heat but leave on the skewer. Baste with the butter mixture all over and sprinkle the pangrattato all over the fish.

Open the BBQ vent until it reaches a searing temperature. 

Lightly rub a little oil on the brioche hot dog buns and place on the grill for 15 seconds on each side.

To assemble, take a chargrilled brioche hog dog bun, place the tartare lettuce inside, top with a chargrilled pollock and carefully slide the skewer out, top with pickled cucumber and garnish with triple mustard mayonnaise, fennel fronds and a little zest of lemon. Finally, sprinkle over a little seaweed powder.

https://www.kamadojoe.com

Mavrik Secures Award-winning Status for Core Range of Alcohol-free Cocktails

Hampshire's top premium alcohol-free cocktail brand, Mavrik, is celebrating a run of success following entries to a number of prestigious food & drink awards this year. 

The brand's core range of four natural, low calorie virgin cocktails presented in a funky ready-to-drink (RTD) can format, now boasts no less than four awards, with each variant now benefiting from an acknowledged industry accolade:

Mavrik's Aromatic G&T won a Bronze in this year's Scottish Retail Food & Drink Awards

Mavrik's Cuban Mojito was awarded a Silver in the 2023 Free From Food Awards

Mavrik's Venetian Spritz and Storm & Spice were both winners in this year's Great Taste Awards, each achieving the much sought after 1* ranking

Commenting on the brand's achievements, Director Andrew Mallinson says, “With the no and low category now universally recognised as an important growth category – according to ISWR 2023, half of the UK adult population bought a no or low alcohol drink last year and 5.2m fewer UK adults are drinking alcohol weekly in 2023 vs 2021.

"The awards represent a highly credible, reliable recommendation to consumers who are now faced with such a plethora of no and low alcohol options. 

The accolades, alongside the brand's impressive taste experience, low calorie and all-natural credentials and shelf-shout, underpin the relevance of listing Mavrik to key trade stockists.”

Mavrik produces a full range of canned cocktails in six delicious flavours: Cuban Mojito, Aromatic G&T, Storm & Spice, Venetian Spritz, Passion Star Martini and Espresso Martini. 

For more information visit https://www.mavrik-drinks.com

Cumbrian Curl Toad in the Hole With Caramelised Sage Butter and Firecracker Apple Chilli Sauce

The Catherine wheel Cumbrian curl is the perfect dish to present on Bonfire Night or as a playful dinner as the evenings start to draw in. 

The caramelised sage butter is not a step you should omit. Why? Because it adds an absolutely terrific layer of complexity to the dish. Serve with a firecracker apple sauce for extra crackle.

Royal Warrant holder, DukesHill is renowned for championing artisan producers whose skilled use of unique and traditional methods create outstanding food and flavours. Their traditional British pork Cumbrian Curls are absolutely bursting with flavour from the addition of herbs and black pepper.

Serves 4

Ingredients

2 DukesHill Cumbrian Curls

285ml whole milk

115g plain flour

½ tsp sea salt

3 eggs

Neutral oil - sunflower, vegetable oil

6-8 sage leaves

75g salted butter

For the apple and chilli sauce

Vegetable oil

1 onion, chopped

1 red chilli, sliced

1 tsp coriander seeds

2 cooking apples, peeled and chopped

4 tbsp cider vinegar

4 tbsp caster sugar

Salt and pepper

Method

To make the apple chilli sauce

Add a modest amount of oil to a pan over a medium heat and add the onions, coriander seeds and chilli. Allow to cook down for 7 or so minutes, before adding the apple, sugar and vinegar and seasoning to taste. Put a lid on the pan and gently cook for 30 minutes, stirring from time to time, until the apple softens. Taste and correct the seasoning and adjust the balance of sugar and vinegar if necessary.

To make the toad in the hole

In an ideal world, make your batter in advance so it has time to rest in the fridge - preferably overnight. Failing that, 20 minutes of resting time will help to create a lighter batter. To make the batter, whisk the flour, milk, eggs and salt until thoroughly combined. Place in the fridge to rest.

Preheat your oven to 180c and pop a rack in the centre.

Add a generous amount of oil to two round ovenproof serving dishes - choose a size slightly larger than your Cumberland sausages. Place in the oven until the oil is hot.

Add the sausages and return to the oven for approx 10 minutes. Now, remove the sausages while you crank the oven up to the highest setting. When it is hot, add the batter to the hot oil around your sausages and place in the centre of the oven. Be very careful as it will spit! Close the oven door and don't be tempted to open it again while the batter is cooking. Allow to cook for 20 minutes - until the batter is risen and golden brown.

In the meantime, make the sage butter by heating the butter in a pan. When melted, add the sage and continue to cook until the butter has turned golden brown. Watch it closely and remove from the heat before it gets too dark as the residual heat will continue to darken the butter. Set to one side.

When the toad in the hole comes out of the oven, brush with the sage butter liberally. Serve with apple sauce on the side. Perfect with jacket potatoes, sweet potato wedges or mashed potatoes.

Wine pairing

Experience the Richness of Gouguenheim Blue Melosa Malbec all available from DukesHill.

The rustic charm of Cumbrian Curl sausages encased in crisp batter calls for a fruity, full-bodied wine such as this Malbec. The ripe fruit notes also stand up well to the hit of heat provided by the chili sauce. 

https://www.dukeshillham.co.uk

Celebrate National Mai Tai Day With a Don Papa Rum Twist!

I must admit I was totally unaware that it is National Mai Tai Day on August 30th.And Don Papa Rum invites us to celebrate National Mai Tai Day in the traditional Filippino way, with a Don Papa Rum Mai Tai Cocktail.

One of the key points for Don Papa Rum is to help you create great and exceptional,  really memorable moments. A nd what better way to mark this special day than by combining the classic Mai Tai with the rich, smooth flavours of Don Papa Rum with the Manila Jockey Club cocktail?

This spirit-forward twist on a classic seems to slow time down with every sip, delivering layers of bright, fruity notes paired really wonderfully with Don Papa Rum's unmistakable molasses profile.​

INGREDIENTS​

​50ml Don Papa Rum​

25ml Sweet Vermouth​

5ml Luxardo Maraschino​

1 Dash of Angostura Bitters​

1 Dash of Orange Bitters​

GLASSWARE​

​Chilled Cocktail Coupe​

HOW TO MAKE IT

​Combine ingredients in a mixing glass and fill with ice. Stir for 15 seconds to chill down the cocktail. Strain into a chilled cocktail coupe, and zest with orange oils. Garnish with a Maraschino cherry​ and serve.​ And enjoy, as this looks utterly delicious!

Rum, but Hattiers style

Hattiers is the UK's first B Corp certified rum and it has taken a fresh, exciting look at the traditional art of rum blending with an uncompromising, interesting approach to quality and sustainability.  

Only sourcing fine aged rums from over 25 distilleries worldwide, their versatile and accessible blends consist of carefully selected rums married together along with only pure Dartmoor water.     

Why not explore the Hattiers Rum collection and embark on a flavourful journey that will leave you longing for more?

Here are some cocktails for you to experiment with and enjoy!

The Hattiers Spritz

This cocktail is the epitome of long summer days and sure to impress guests. Aperol and Rum? Don't knock it until you try it!

What you'll need...

50ml Hattiers Egremont Premium Reserve Rum

20ml Aperol Spritz

Grapefruit juice

Lime Juice

Prosecco, Champagne or English sparkling wine

Torched grapefruit and mint to garnish

What to do...

Add Hattiers Egremont rum, Aperol Spritz and a squeeze of lime juice to a highball glass with ice and stir

Top up with equal parts grapefruit juice and prosecco

Garnish with a wedge of torched grapefruit and a sprig of fresh mint

The Casa Surgey

Tom Surgey puts his innovate spin on a Champagne Mojito using Hattiers Eminence Blended Aged White Rum

What you'll need…

14 mint leaves

60ml Hattiers Eminence Blended Aged White Rum

15ml fresh lime juice

10ml sugar syrup

30ml sparkling wine or Champagne

What to do…

Slap the mint leaves in the palm of your hand and add to the bottom of a highball glass. Fill with crushed ice. Add the sugar syrup and fresh lime juice, followed by the rum

Take a bar spoon with a flat bottom and use the disc to churn the mixture. You're looking for a frosting on the outside of the glass so that you know the mix is super cold

Cap with more ice so that the glass is full and the ice glistens on top

Top with sparkling wine or Champagne

Take the mint sprig and clap it between your hands to release the oils so that every sip will be accompanied with the aroma from the mint

Hattiers' Resolute Mule

Singing with spicy ginger and caramel notes, the Resolute Mule is a refreshing cocktail with a twist.

What you'll need…

50ml Hattiers Resolute Navy Strength Rum

Hot ginger beer

Angostura Bitters

Brown sugar

Lime

Iced, crushed ice is best for this recipe

What to do…

Half fill a highball glass with crushed ice

Add a generous squeeze of lime and half a teaspoon of brown sugar

Add 50ml Resolute Navy Strength Rum and stir well

Fill the glass to the top with fresh ice

Top up with hot ginger beer

Add a dash of Angostura Bitters and stir 

Garnish with a wheel of lime

The Hattiers Rum range is available at hattiers.com as well as Waitrose & Partners, Harvey Nichols, Master of Malt, Fortnum & Mason, The Whisky Exchange, Enotria & Coe and Drink Finder. 

Hattiers Rum is justifiably very proud to use no colourants to make their rums look artificially darker and they never add sugar or spice to their blends. They believe rum drinkers should know precisely what they're drinking and as a result all component rums, countries of origin, ages and distillation methods are detailed on the back of each and every bottle.  Premium rums in their range include Egremont Premium Reserve Rum, Eminence Blended Aged White Rum and Resolute Navy Strength Rum.

For further information about Hattiers Rum please visit www.hattiers.com or like and follow Hattiers Rum on Instagram: hattiers_rum and Facebook: HattiersRum.  

Can your pooch be a food star?

Pet owners have the opportunity to have their precious pup named the face of Earl’s Dog Food, Aldi’s popular own-label pet food.

Aldi is the UKs biggest-selling own brand pet food retailer with one in four packs of own-label pet food sold coming from Aldi.

Six lucky pooches will become the faces of the Earl’s range, complete with a professional photo shoot and a year’s supply of dog food.

Aldi is celebrating its popular Earl’s dog food range by giving lucky pet owners the chance to have their very own pup named as celebrity ambassadors. 

The UK’s favourite supermarket is refreshing the look of its dog food range, creating a new ‘family of Earl’s’, with six new dogs set to appear across its packaging. 

The competition launches as it was revealed earlier this year that an astonishing one in four packs of own label pet food now come from Aldi. Earl’s dog food has built a reputation as being a nutritious food, free of artificial colours and flavours at an unbeatable price. 

Open across Aldi’s Facebook and Twitter pages until 16th August, the unique national search will be looking for dogs from individual categories like small, medium, big, rescue, working and talented dogs. Pet parents will be able to submit the cutest photos of their treasured dogs, ready to be shortlisted by an expert team of judges. Once the list has been revealed, each pup will face a public vote across social media polls. 

Each prize-winning pooch will be invited to enjoy a professional photoshoot, plus receiving a year’s supply of Earl’s pet food. Owners will even be able to see their dogs in all their glory with special adverts ready to be spotted on daily strolls. 

Julie Ashfield, who is Aldi's MD of Buying, said: “More and more shoppers are recognising Aldi as a destination for premium quality pet food without the premium price tag. Our shoppers are at the forefront of everything we do so when we decided to refresh the look of the Earl’s range, it made perfect sense to put our shoppers’ own dogs front and centre. 

How to enter:  

Applicants should respond to Aldi’s post on 9th August, sharing their favourite picture of their pet along with their name and category (e.g. small dog, big dog, working dog) 

 Deadline for applicants is16th August 2023   

 Successful applicants will be notified via direct message. 

Terms and conditions apply. For full T&Cs email  dohbWxLSGHuDCmM3H3V6iw$g0@8.pdf (aldi-digital.co.uk) <dohbWxLSGHuDCmM3H3V6iw$g0@8.pdf (aldi-digital.co.uk)>;