The New Murrey and Blue blog

A gin for Richard….

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fotheringhay gin

I know that gin is the tipple at the moment. Wherever you go, the selection of gin that is available is really quite astonishing. Oh, dear, can’t stand the stuff myself.

Anyway, it now seems that Fotheringhay, Richard’s birthplace, is to launch a special gin in his honour in Fotheringhay Village Hall on 30th November, from 11am–4pm, where orders will be taken.

It is described as follows here:-

“Created by renowned artisan gin distillery Warner Edwards in Northamptonshire, this premium gin is flavoured with a tapestry of carefully chosen herbs and flowers that King Richard’s Plantagenet family would recognise. These include local linden blossom, quince – beloved by the King and served at his wedding – and the rose known as the White Rose of York. The rose adds floral top notes, while a hint of incense reflects Fotheringhay church, a building Richard knew very well. All the botanicals were sourced and harvested by local residents.”

Well, I cannot argue with the statement that quinces were served at Richard’s wedding, I wasn’t there! Nor can I quibble that the fruit was a favourite of his. But if it was, it’s the first I’ve known of it. But it doesn’t matter, because I’m sure the new gin will go down a treat with gin-lovers everywhere. I trust they all drink a Christmas toast to our king!

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  1. Ruth Avatar
    Ruth

    Two gins for Richard as Burleighs Gin of Leicester are also making one!

    The botanical blend of Richard III Gin combines herbs and spices that would have been used by Medieval cooks. Sage and thyme give the gin an herbaceous base note and pay tribute to the richly-scented broths of Richard’s day. Clove and mace, which were used in the wines of the time and would have been lit as incense in Richard’s palaces, give his namesake gin a warming spice.

    “Finally, we added rose,” says Gibson. “It’s a nod to King Richard’s role in the War of the Roses. It complements the wonderfully historic flavour profile, elevating it and adding a delicious, delicate floral note on the palate and the nose.”

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  2. Medlars – the medieval fruit we’ve nearly forgotten…. – murreyandblue

    […] A few choice names were applied to the unfortunate medlar, none of them flattering, yet it’s delicious if treated properly. They aren’t much in evidence these days, but were once very widespread and popular, and before ripening look like rosehips. After ripening they resemble an equally ripe passion fruit. Our medieval forebears made full use of the fruits available to them, and medlars were ready from September to the end of October, along with another fruit that is no longer as plentiful as it once was, the quince. […]

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