Michelin-starred Chef Paul Ainsworth collaborates with Salcombe Gin

With the UK coming out of lockdown and friends allowed to meet up again, Salcombe Gin is excited to announce the launch of 'Daring' the seventh limited-edition release in Salcombe Gin's award-winning Voyager Series in collaboration with Michelin-starred chef Paul Ainsworth.

Launched earlier this month with a limited release of 10,000 bottles, it's inspired by Paul Ainsworth's dish, 'A Tale of Porthilly'. This latest release from Salcombe Gin is distilled with whey and foraged Cornish botanicals, showcasing the spirit of the wild Cornish coast.

Paul's Michelin-starred Padstow restaurant, Paul Ainsworth at No6, is a leading modern British dining destination and has become synonymous with the highest quality ingredients, whilst incorporating the very best of Cornwall's extensive larder. 'A Tale of Porthilly' is one of the restaurant's signature dishes which celebrates the Cornish oyster sourced from nearby Porthilly Farm.

This exceptional gin has been developed to mimic the rich, smooth mouthfeel and fresh umami and zinc-like properties of the Cornish oyster. Taking further inspiration from Paul's carefully balanced dish, the gin combines the use of fennel, apple and lime to replicate the accompanying salad and create a complex flavour profile and exciting taste, reminiscent of Paul's dish.

Angus Lugsdin, Co-Founder of Salcombe Distilling Co. told us, "With our shared love of the South West and the rich abundance of flavours the region has to offer, it has been a privilege to work with Paul and his team to create this unique gin. The name Daring not only takes its name from a Salcombe Fruiter but reflects our shared approach to create a gin inspired by the Cornish coast and designed to mimic the flavours of Paul's world class dishes."

He continues, "Celebrating the Cornish oyster this simple dish provided the perfect inspiration for the gin, allowing us to push the boundaries of distillation, explore the use of some unusual botanicals and balance all the elements whilst making use of a by-product from the dairy farming."

To shop, visit www.salcombegin.com