Glen Grant Whisky Toasts Burns Night With A Haggis Cocktail

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For Burns Night, multi award-winning Scotch Whisky, Glen Grant, has partnered with The Bon Vivant bar in Edinburgh to create the ‘The Chieftain’, a haggis-infused cocktail named after Robert Burns’ famous description of Scotland’s national dish, the “great chieftain o’ the pudding race”.

Created by Will Cox of The Bon Vivant, The Chieftain’s recipe is inspired by a traditional Burns Supper menu and includes the ingredients found in the occasion’s centerpiece.

Haggis is traditionally made from sheep’s offal (heart, liver and lungs) minced with onion, oatmeal, salt and spices. The Chieftain comprises of an oat-washed Glen Grant 10 Year Old combined with an offal stock syrup to replicate the unique meaty haggis flavour. It is served with a pickled red onion, representing the ‘heart’, a salt and pepper air, representing the ‘lungs’, a turnip cordial, a nod to the famous ‘neeps’ accompaniment, and a haggis rim.

Will Cox said: “The opportunity to team up with one of Scotland’s most iconic whiskies, Glen Grant, to make a Burns Night cocktail was too good to miss. It was very challenging, but we had a lot of fun coming up with The Chieftain and are looking forward to serving it to customers with a haggis bon bon or two on Burns nicht.”

Nick Williamson, Marketing Director Campari UK, said: “With the bard’s birthday being such a well-loved celebration, we want to mark the occasion with the same creativity the man himself approached his work. The bar team at the Bon Vivant has done a remarkable job with The Chieftain and we look forward to raising a glass or two in celebration come the 25th January.”

Glen Grant’s new range of aged single malt Scotch whiskies has continued to turn heads as it secured some of the whisky industry’s most prestigious awards in 2016, including the Glen Grant 10 Year Old winning Best Single Malt Scotch (10 Years and Younger) for the fifth year in a row in Jim Murray’s Whisky Bible.

THE CHIEFTAIN RECIPE:

Glen Grant 10 year old, oat washed
Offal stock glaze
Salt and pepper air
Pickled red onion
Turnip cordial
Haggis butter crumb

The Chieftain will be available to buy in The Bon Vivant Bar, 55 Thistle St, Edinburgh EH2 1DY for one night only on 25th January 2016 priced at £9.

William Grant & Sons UK Appoints Fabiano Latham As Reyka Vodka UK Ambassador

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Independent family distillers, William Grant & Sons UK has today confirmed that former Chotto Matte Bar Director, Fabiano Latham, will take on the role of UK ambassador for Reyka Vodka, as of January 2017.

Fabiano’s new role as the Reyka UK ambassador will see him focus on generating brand awareness, building brand advocacy and bridging communication between the brand and consumer, bars & restaurants, retailers, distributors and press.

Gwilym Cooke, Brand Manager at William Grant & Sons UK said: “With his vast experience and exceptional reputation in the on-trade, Fabiano is the perfect candidate to take on the role of UK ambassador for Reyka. His innovative nature, creativity and passion for the industry will be key for the work he does with the team and our on-trade partners.”

Fabiano said: “I can’t wait to work with Reyka for so many reasons; it’s a truly unique product within the vodka category and like myself, an inventive spirit. I am fascinated with the provenance of brands and also the art of flavour pairing. The story of Reyka’s production and the versatility of the liquid itself suits this passion perfectly.”

Fabiano will take over from Joe Petch who has held the role since 2013. Joe will be taking on a new role as Global Brand Ambassador for William Grant & Sons UK brand, Monkey Shoulder Triple Malt Scotch Whisky.

William Grant & Sons UK Appoints Alwynne Gwilt As The Balvenie UK Ambassador

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Independent family distillers, William Grant & Sons UK has today confirmed that whisky specialist, Alwynne Gwilt will take on the role of UK ambassador for The Balvenie Single Malt Scotch whisky, as of January 2017.

Joining William Grant & Sons UK in January 2016 as Whisky Specialist for the Ancient Reserves portfolio, Alwynne’s new role as The Balvenie UK ambassador will see her focus on generating brand advocacy and bridging communication between the brand and whisky drinkers, bars & restaurants, retailers, distributors and press.

Jonathan Cornthwaite, Head of Whisky at William Grant & Sons UK said: “Alwynne has a deep passion for whisky and the way it is made, which is why she is the perfect person to take on the UK ambassador role for The Balvenie, the most handcrafted single malt. With her wealth of unique experience, Alwynne will play a crucial role as the face of one of William Grant & Sons UK’s core brands. Alwynne will lead from the front to develop key relationships and initiatives to further enhance The Balvenie’s excellent reputation with whisky novices, enthusiasts and connoisseurs alike, as well as with on-trade partners.”

Alwynne Gwilt said: “Many years ago, when I was just beginning my journey in whisky, The Balvenie distillery was one of the very first ones I visited. And because all of the processes are done on-site, it was the first time I really, truly ‘got’ whisky, the first time I understood its underlying heartbeat. I was utterly hooked! As such, I’m thrilled to be coming back to these early roots, to be able to speak about and share my love of this beautifully hand-crafted product with whisky lovers far and wide.”

Alwynne will take over from James Buntin who held the role since 2014.

Robinsons Brewery Launch Six Movie-Inspired Seasonal Beers For 2017

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Beer and movies… surely the perfect mix? Well, Robinsons Brewery certainly think so. The 179-year-old Stockport-based brewer has revealed six new seasonal ales for 2017; each inspired by TV and the big screen.
Brewers are notorious for ‘pun-y’ beer names and these often appeal to history buffs, space fanatics, scientists, avid bookworms, and national sporting events. This year, however, Robinsons are setting the trend for beers that appeal to ‘film fans’ and ‘TV buffs’.

Gill Yates, Brands Manager for Robinsons Brewery, explains: “we trialled the ‘big screen theme’ in 2016 with ‘Hop Gun’; an explosive 4.0% ABV light amber ale inspired by the 1980’s hit film Top Gun. The limited-edition ale proved to be the perfect wingman selling just under 135,000 pints in 2 months. So, this year we decided to roll out the film theme across our entire 2017 seasonal ale range. Feedback so far has been overwhelmingly positive. We think these are some of the best designed seasonal ales we have ever produced and we hope our drinkers enjoy them.”

Robinsons’ 2017 seasonal range kicks off with Magnum IPA; the ideal companion throughout February and March. This 4.1% abv crisp, Hawaiian shirt of a brew packs a punch and always gets its man. Golden, like a Polynesian sunset with hints of lemon, lime, and exotic flora. A worthy addition to any moustache.

The King in the North arrives in April and May! Pint of Thrones is a 4.0% abv traditional amber ale, full blooded, reliable, and down to earth with a warm heart of spicy cedar. Taste is coming.

Robohop goes on pint patrol this summer. At 3.6% abv, this hybrid of American and English hops is engineered to create a strong, blonde, triple hopped flavour with a lower ABV. Prime directive – to uphold zesty, citrus/pine notes, and refresh citizens wherever thirst is detected. You have between June and July or until the end of the barrel to comply.

“You asked for miracles I give you… YIPPEE IPA motherhopper!” At 4.2% abv, this heady mix of Nelson Sauvin and Galena hops with pale ale malt, caramalt and wheat combine to bring you this maverick American style IPA. With an intense hop character and a hint of citrus zestiness, it’s a diehard brew that will keep you coming back for more throughout August and September.

Surrender to the dark side throughout October and November. Toffee, biscuit malt and citrus flavours will render you defenceless against the all-conquering power of Dark Vader. At 4.0% abv, resistance is useless against the force of this glorious red ale, destined to conquer all who stand before it.

Welcoming in the festive season (or not) is Mr Scrooge. Bah Humbug, you’ll need to be quick whilst the generosity lasts. A once a year fruity treat with toffee, blackcurrant and grapefruit citrus flavours, this generous ale is a seasonal gift that just keeps on giving… until it runs out that is. Fill your stockings with this 4.3% copper ale throughout December.

Gill continued: “600,000 pints were sold in 2016 across our 280 pubs and nationally through listings across the country; the equivalent of a pint drunk every minute. This year, we’ve got a brilliant seasonal line-up we know our customers will love.”

Keep up-to-date with all the news and brews from Robinsons Brewery. Visit them online at http://www.robinsonsbrewery.com, like the brewery on Facebook: http://www.facebook.com/robinsonsbrewery and follow Robinsons on Twitter: http://www.twitter.com/robbiesbrewery (@robbiesbrewery)

Tales of the Cocktail® Announces Seminars for Edinburgh Tour

talesofthecocktailwire-1
After successful stops in Vancouver, Buenos Aires and Mexico City, Tales of the Cocktail® on Tour is on the move again. This year to Edinburgh, Scotland for four days of seminars, tastings and networking events from April 1-4. In addition to nightly events that allow attendees to explore the unique cocktail culture of Edinburgh, Tales of the Cocktail® on Tour will feature a line-up of 12 seminars, presented by some of the world’s most renowned cocktail experts including Ryan Chetiyawardana, Charlotte Voisey, Claire Smith Warner, Jack McGarry, Jacob Briars and many more.

“I’m excited to announce our most extensive line-up of seminars for a Tales on Tour ever! As well as featuring more than one of the top-five seminars from Tales New Orleans 2016 such as “Talking Rot,” “Going Back To Your Roots To Find Success” and “Nutmeg,” we are proud to be curating brand-new seminars from some of the cocktail world’s most revered presenters. The city won’t know what’s hit it!” Philip Duff, Director of Education.

Just like the annual Tales of the Cocktail® in New Orleans, the seminars in Edinburgh will dive deep into the techniques, history and business of making drinks. These 12 original seminars were selected by a panel led by Philip Duff to offer a wide breadth of cocktail knowledge – everything from the history of New Orleans drinking and cocktail photography, to Rancio and the psychology of drink preferences. Attendees will be able to choose six seminars (three per day) to attend during Tales of the Cocktail® on Tour.

Tales of the Cocktail® on Tour 2017 Seminars

Going Back to Your Roots to Find Success
Ian McLaren with Ryan Chetiyawardana, Jim Meehan and Craig Harper
Sponsored by Bacardi

New Orleans: The Cradle of Civilized Drinking
Phil Greene with Chris Hannah and Chris McMillian
Sponsored by Sazerac Rye Whiskey

#instadram – The Benefits of Drinking Shots
Max Warner and Addie Chinn with Alex Kratena, Agostino Perrone, Alastair Burgess and Tara Garnell
Sponsored by Pernod Ricard UK

Nutmeg: The Seed That Spiced 1000 Sips
Charlotte Voisey with Jack McGarry, Peter Vestinos and Davide Segat
Sponsored by William Grant & Sons

Drambusters: Why Scotch Belongs in Cocktails
Georgie Bell, Ryan Chetiyawardana, Mike Aikman and Tom Walker
Sponsored John Dewar and Sons

Guilty Pleasure
Claire Smith Warner with Zoey Cormier, Iain Griffiths and Jeffrey Kluger
Sponsored by Belvedere Vodka

Talking Rot: Rancio, Scotch and MADness
Dave Broom with Ryan Chetiyawardana and Arielle Johnson
Sponsored by Johnnie Walker

Liquid Intelligence
Don Lee and Dave Arnold
Sponsored by Monkey Shoulder Scotch Whisky

Small Fish in a Big Pond
Ally Martin with Andy Gemmell, Craig Harper, Stuart McCluskey and Mike Aikman
Sponsored by Drambuie, Hendrick’s Gin and Monkey Shoulder Whisky

Slap it! Pour it! Crush it! Swizzle it!
Daniyel Jones with Summer-Jane Bell and Martin Cate
Sponsored by Angostura

Make your Mark: How to Create a Modern Classic
Jacob Briars with Robert Simonson, Tom Walker and Naren Young
Sponsored by Bacardi Rum

Liquipedia
Tristan Stephenson with Jake Burger and Jeffrey Kluger
Sponsored by Belvedere Vodka

“This is our biggest offering of seminars we’ve had in our seven years of putting on Tales on Tour. Philip and his team did an incredible job of selecting seminars that will challenge and enlighten everyone who joins us,” said Ann Tuennerman. “April can’t come fast enough.”

The festival will also partner with brands such as The Cocktail Lovers and The Scotch Malt Whisky Society (SMWS) to present a series of evening events, known as Dynamic Duos, in bars throughout the city centre, which are open to the public. The SMWS event will focus on flavour in single cask whisky and takes place at Kaleidoscope Bar on Saturday 1 April.

Ticket packages to Tales of the Cocktail® on Tour Edinburgh go on sale January 9 for Tales 365 members and January 11 for the general public. Ticket packages, priced at $329, are all-inclusive and will give each attendee access to seminars and nightly events during the festival’s four days. For the full descriptions of all seminars and events, information on accommodations and to get your tickets to Tales of the Cocktail® on Tour Edinburgh, visit https://talesofthecocktail.com/events/tales-on-tour/

Chivas Starts Global Search For Its Next Master

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Chivas Regal, the world’s first luxury whisky, has launched its search for the 2017 Global Chivas Master. Now in its fourth year, the Chivas Masters cocktail competition is built on Chivas’ belief that great bartending is measured not only by the achievements of an individual, but by the ability to work together as a team. This year’s competition is set to celebrate the impact of Asia’s innovative and booming cocktail scene on the world, by holding the Global Final in Tokyo for the first time ever.

National stages of the competition will challenge entrants to celebrate the versatility and international appeal of Chivas Regal, through the creation of three new cocktails showcasing its smooth, rich and generous house style. Bartenders will be invited to take inspiration from the classic cocktails of New York, where Chivas was first launched in 1909; local flavours from their individual countries; and the celebrated traditions of Tokyo’s bartending scene, which is renowned for its extraordinary craftsmanship, kind service and precision.

The move to hold the Global Final in Tokyo – whose unique cocktail customs fascinate bartenders from across the world – continues Chivas Regal’s exploration of Asia’s cocktail capitals, following last year’s final in Shanghai. The most talented competitor from each market will be invited to spend an immersive week in Tokyo at the Chivas Masters Global Final, where the internationally-acclaimed panel of judges will share some of their insights and expertise through inspirational masterclasses.

The ultimate winner will not only impress with their individual bartending skills, but – crucially – will also prove their ability to work with an international bartending team, and collaborate and share success with international peers, through the Chivas Masters Collective team challenge. The 2017 Global Chivas Master will win the opportunity to travel to an iconic bar in the city of their choice, to work alongside some of the world’s most influential bartenders.

Max Warner, International Brand Ambassador for Chivas Regal, comments: “2016 was a year of firsts for the Chivas Masters: the first time the final of a global cocktail competition had been held in Shanghai, and the first time the concept of the Chivas Masters Collective was realised. The 2017 Chivas Masters competition is set to build on these innovations, cementing Chivas Regal’s commitment to hospitality and collaboration – traits central to the bartending industry – and set against the backdrop of Tokyo, one of the world’s great cocktail capitals. We welcome entry from bartenders from across the world, who believe they epitomise our values of brotherhood and generosity.”

Do you think you have what it takes to be the next Chivas Master? Visit chivas.com/chivasmasters to find out more about the competition, or get in touch with your local Pernod Ricard representative.

Double Dutch

doube-dutch
The use of mixers has always been defined towards the likes of a gin and tonic, rum and coke or whisky and ginger, but the names and styles of such have pretty much stayed the same over the years. Lately though, numerous tonic brands have been released of a variety of flavours, then ultimately branching out into bitter lemon and cola, ginger and lemonade expressions.

Not Double Dutch though.

Released in 2014, Joyce and Raissa de Haas originate from the Netherlands, but became frustrated with the lack of soda options to go alongside the growth of spirits. After a year of research, the inspiration of food pairing ultimately grew to the brand of Double Dutch.

Releasing two flavoured soda expressions to the market, Pomegranate & Basil and Watermelon & Cucumber, it brought interest in not only the flavours chosen, but the fact that they deviated away from flavoured tonics and exploited the lesser used soda market. With this, flavour pairings became a favourite as the likes of the Pomegranate & Basil started to match with golden rum and tequila, with the Cucumber and Watermelon a favourite with salad dishes.

With another favourite option of having two soda expressions that are also easy to drink on its own, a call was made to carry on the smooth and natural profile of each into the tonic market, ultimately resulting in the release of an Indian Tonic expression, as well as a Slimline Tonic in 2015. All are low in calorie, winning over the likes of Richard Branson and his Virgin Foodpreneur Start Up in 2015 to help fund the growth of the brand.

With each bottle made without any artificial flavourings, colouring or preservatives, instead opting for natural ingredients blended with spring water from the North of England, the Double Dutch range kept expanding with the addition of their first flavoured tonic, Cranberry, released late 2016 in collaboration with Maison Hennessy Cognac.

So how do they fare? Well below are my tasting notes on the range so far –

Double Dutch Pomegranate & Basil – 0%

Red arils from the pomegranate fruits are used within. Subtle pomegranate comes through on the nose, followed by the earthy notes of the basil. Well-balanced between the two flavours on the palate, resulting in a slightly dry, basil aroma finish.

Double Dutch Cucumber & Watermelon – 0%

Fresh watermelon shines through on the nose, followed by an underlining cucumber note. A reverse of roles on the palate though as the fresh cucumber  pulls through the watermelon, although the bold finish brings the melon back for a lingering finish.

Double Dutch Indian Tonic – 0%

Made with quinine, juniper and grapefruit. The zest of grapefruit is apparent on the nose, followed by the earthy notes of juniper. Smooth on the palate, with gentle hits of the juniper coming through, surrounded by the aromas of the grapefruit and subtle quinine.

Double Dutch Slimline Tonic – 0%

With 60% fewer calories and sugar than the Indian Tonic. Soft, subtle notes of the grapefruit come though on the nose. The smooth kicks of light juniper hit the palate, offering a lingering quinine finish that’s slightly dry.

Double Dutch Cranberry Tonic – 0%

Fresh, ripe cranberry notes on the nose, with hints of stemmed ginger following. Smooth on the palate, with the cranberry offering up fresh bursts, followed by subtle warm ginger to create a lingering, slightly dry finish.

A great range to experience over ice, or the girls recommend it with one of their favourite gin brands –

double-dutch-and-three-rivers

Double Dutch and Three Rivers

Glass – 

Rocks

Ingredients – 

50 ml Manchester Three Rivers Gin
Top with Double Dutch Indian Tonic

Method – 

Fill a rocks glass with cubed ice and add the ingredients. Garnish with a stemmed cherry.

A refreshing change for your fridge, and with their versatility, one to play around with for sure. Pick some up for the drinks cabinet.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Poetic License

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One of the main brands to cause a stir over the last 12 months originates from the North East of England, Sunderland to be exact, the home of Poetic License Distillery.

Started up by Mark Hird, a figurehead of the leisure trade for 20 years, the seeds were sown back in 2012 when Mark saw the opportunity in growing a business that could reach both the local and national community, opening a microbrewery in 2012 and naming it Sonnet 43, after the famous poem of Elizabeth Barrett Browning who was born a stone’s throw from the brewery site.

Knowing the rise of micro distilling after visiting distilleries in South Africa, he looked to Luke Smith, a man who had started his career at Sonnet 43 brewery, to help him plan and operate a new distillery. After several experiments and distilling courses, on January 4th 2015 the project became official and Luke moved to begin working within the Roker Hotel (now known as Poetic License Distillery Bar and Soul Food), one of Mark’s venues, as a full time gin distiller and using a 5 litre still to produce trial recipes.

It took 7 months to create a London Dry Gin as well as a rough Old Tom Gin within Gracie, the fist copper still to be sourced from China. The 500 litre hybrid allows the use of her as both a pot still and a column still. For their gin, hand-crushed botanicals are macerated for 24 hours and then boiled to gently and gradually release their flavours, whilst the vodka, using British wheat as the spirit base, is distilled 7 times.

This feature though won’t be focusing on their Northern Dry, Old Tom or Graceful Vodka, but their new Fireside Gin, the distillery’s limited edition gin available for autumn/ winter that focuses on ‘Mulled Winter Fruit and Juniper’. It is their second seasonal and comes following the success of their first – Picnic Gin, a strawberries and cream flavoured gin which was available throughout the summer of 2016.

poetic-license-fireside-gin-and-tonic
Poetic License Fireside
– 40.1%

Subtle saffron and orris come through on the nose, followed by clove and nutmeg scents. Mulled flavours of clementine, stemmed cherry and cranberry are present on the palate, with soft cinnamon and orange peel bringing a warm finish to the table.

A great gin to serve straight over ice in front of the fire, but one of these will still work well for a refreshing mulled long drink, with the team suggesting “to be enjoyed while cosying up around glowing amber warmth of the fireplace. Pour over large chunks of ice with premium tonic and garnish with cranberries.”

Be rude not to add this to your drinks cabinet now, and these cold nights don’t seem to be easing up anytime soon!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Foxhole

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Normally, grapes would be closely associated with wine, Champagne and brandy if used to create alcohol, but the steady need to explore ahead of the usual limits, gin and its floral complexities creates an ideal category to invoke the use of a variety of grape styles.

G’Vine and Ciroc are your two commonly seen brands that use grapes for their base ingredient, but the UK has entered the fray with their first gin to be made from English-grown grapes, created by Sam Linter and James Oag-Cooper.

The South East of England offers a climate suitable for both still and sparkling wines, with English wine producer Bolney Wine Estate a leading name. Due to their shared focus on quality and sustainability, Foxhole Spirits have partnered with the team at Bolney Wine Estate to create Foxhole Gin.

But how do we create such a product?

The end of summer see’s the grapes picked and ready to head to the winery for pressing. Not all the grape material is used for wine production though, with by-products and unused grape juice being left behind, becoming the inspiration for the gin. Once the grapes are bought to the winery, they are placed in the press and would normally go through one cycle which would extract the juice for wine production, leaving between 30-40% of the juice in the grapes. The remaining grape material would be thrown away, but now, the process has changed and it see’s a second pressing occur after the first press has been collected. This extracts more of the grape juice, which is collected in a stainless steel tank.

Within the tank, yeast is added and the juice ferments into an English Wine. Once complete, the wine is drawn from the tank and delivered to the distillery in Albury, Surrey where it is added in small batches to a 350 litre copper pot still. Then, the first of two stages occur.

To create an English grape spirit, the wine is heated using steam from a wood fired boiler, resulting in a high percentage spirit being distilled. The second stage involves the process of adding the botanicals (Juniper, Coriander, Angelica Seed, Orris Root, Liquorice Root, Bitter Orange, Fresh Lemon Zest, Fresh Grapefruit Zest) to the distilled wine spirit for 48 hours maceration. The spirit is then added back into the still for a second time and distilled with the botanicals present.

Once distilled, the gin has natural on-site spring water added to it, before being bottled and labelled. Named after the Foxhole Vineyards and Foxhole Lane, the location where Foxhole Spirits is based, lets see what the finished result is like –

Foxhole – 40%

Very light on the nose, with subtle aromas of peach, zest of grapefruit and fresh juniper coming through. Smooth as it hits the palate, becoming slightly intense as the grapefruit and lemon zest come together. Rich grape flavours follow, with the coriander bringing a warm, lingering finish.

A delicate offering that is one to be enjoyed over ice, crystal cut glass, and a healthy measure. One for the drinks cabinet as we head into Spring.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Ditch Your Resolutions In Style At Slug And Lettuce

slug-and-lettuce
With New Year’s Resolutions beginning to be a thing of the past, a leading bar chain, the Slug and Lettuce are offering guests the opportunity to ditch them in sophistication with fantastic offers this January*.

Available at Slug and Lettuces throughout the country, the chain of bars will be providing customers the opportunity for a guilt-free celebration with a selection of 10 drinks available, all below 100 calories. What’s more, they are all available at the minimal cost of £3.50. Whether it be a refreshing Gordons Gin and Tonic or a delicious Absolut Vanilla and Diet Coke, there will be something for all.

For those looking for more than a drink, there are also an array of food options available, set to whet anyone’s appetite. The signature ‘Fast & Fresh’ section of the menu will be on hand for all with a complimentary 20% discount on top. The selection of dishes take inspiration from around the globe, with the likes of a Superfood Salad, BBQ Pulled Pork Burrito or Noodle Boxes set to ignite the taste buds.
Full list of Slug and Lettuce January deals*:

· £3.50: Whitley Neill Gin and Bottle Green Light Tonic, Gordons Gin and Bottle Green Light Tonic, Havana Club 3yr and Diet Coke, Sailor Jerry Spiced Rum and Diet Coke, Midori and Bottle Green Light Tonic, Disaronno and Diet Coke, Tia Maria and Diet Coke, Smirnoff and Bottle Green Light Tonic and Absolut Vanilla and Diet Coke.

· £4.50: Beck’s Blue non-alcoholic beer and 125ml Prosecco

· Dishes for £5: Chicken Salad, Classic Burger, Chicken & Bacon Club, Butternut Squash Lasagne and Bacon, Avocado and Tomato Sandwich at the following sites: Reading, Brentwood, Nottingham Cornerhouse, St Albans, Fetter Lane and Epsom.

· Dishes for £5: Cottage Pie, Chilli Con Carne, Butternut Squash Lasagne, Steak Sandwich and Southern Fried Chicken Wrap at the following sites: Huddersfield, Beckenham, Derby, Chelmsford, Hove and Southampton.

Deal runs from Tuesday 3rd January to 31st January 2017.

*£20% off Fast & Fresh menu at 67 Slug & Lettuce’s throughout the country. Not including the following sites: Wilmslow, Marlow, South Woodford, Weybridge, Salisbury, Clapham, Fareham, Southend, Derby and Southampton. Not to be used in conjunction with any other promotion or offer.

Freelance Bar and Brand Advisor/Consultant, Events Curator/Collaborator & Journalist to the World of Drinks.

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