Interview with Rascal Gin maker Dan Walsh
Liverpool-based gin maker Dan Walsh is the creator of Rascal Gin. He set aside time to talk about the experience of launching a new small-batch gin onto an already saturated British gin market.
Food and drink
Dosa Kitchen Newcastle Indian restaurant
While talking with Sud we learnt that dosa is naturally a gluten-free dish. It is made out of ground rice and lentils soaked overnight and turned into a batter.
Oyster Sunday in Ghent, Belgium
Some might consider a brunch featuring a dozen oysters as decadent. But this is the third Sunday in October and I’m in the Belgian city of Ghent.
Chef Rauri Mackay of Coarse restaurant Durham
"We're looking at rolling with the seasons. We're looking at changing the menu every four to six weeks,” says Rauri of menus that allow Coarse to showcase locally sourced ingredients.
Sunderland Restaurant Week
Sunderland Restaurant Week provides opportunities for northeast England food lovers to enjoy a three-course dinner for just £15. Two-course meals at participating dining venues are priced at £10. During the daytime, participating cafés feature £5 offers.
Asparagus liqueur from the Netherlands
Talk of visiting a distillery in an old mill in the Netherlands had my mind conjuring images of sails turning slowly on a windmill. Yet the Graanbranderij De Ijsvogel is based in a water-powered mill.
A vegan cheese board with Violife cheese
I found Violife original flavour grated is ideal for melting over the top of tortilla chips. As with the other Violife products that I was sent, it is free from dairy, soya, gluten, lactose, nuts and preservatives.
A Bari food tour by rickshaw
“Bari is flat, so it’s perfect for cycling,” says Alf, who turns to look at me as he pedals. I have it easy, I’m sat under the canopy of his rickshaw and taking a foodie tour around Bari Vecchia, the old town in the heart of Apulia capital.
Carpathian Single Malt whisky from Romania
Carpathian Single Malt is the brainchild of Nawaf Salameh. In 2016 he was invited to become one of the Keepers of the Quaich, the international society which recognises outstanding commitment to the Scotch whisky industry.
Rocky Mountaineer food and cooking
"If you have a beautiful canyon or mountain that has to be seen it references us as to when we are going to serve that breakfast or lunch. It would defeat the object of travelling in such a beautiful area if we were to travel late in the day or by night," says Jean Pierre Guerin one of the Rocky Mountaineer’s executive chefs.