"Early explorers knew the benefit of salt and sugar curing seafood. Cured jewels of the sea sustained them through months of hard physical exploration and adventure.
Inspired by this age old method of food preservation we've crafted a delicious, yet delicate, version of this explorer's dietary classic. But to satisfy our own need for culinary adventure we've also added a handful of spice and lashings of Young Henrys Noble Cut Gin to boot. "
In fact, this all came about when Mark was invited by our fav brewers to use their Noble Cut Gin as an ingredient in one of our dishes.
Teaming up for the Hot Chefs series, here's Mark's gin-cured Ora King Salmon salad using Young Henrys Noble Cut Gin.