Our collection of local gins has been growing at Ramus over the past few months, so we thought it was about time we shared the highlights from our impressive range with you.
Here are our three favourite local gins, which are available to purchase in our Harrogate and Ilkley stores and make the perfect gift for someone this Christmas.
Weetons Yorkshire Gin – £39.95
Weetons Food Hall in Harrogate have recently launched their private label gin, infused with distinctive locally sourced ingredients and distilled in North Yorkshire. Hand crafted in small batches, this artisan gin celebrates the very best of Weetons: independence, exceptional ingredients and with Yorkshire at its heart. The gin is distilled exclusively for them by Yorkshire Dales Distillery, based at Catterick Garrison on the outskirts of Richmond. The water for the gin is sourced from the local River Swale and the added botanicals are Yorkshire redcurrants, heather flowers and honey with a twist of dried pink grapefruit, giving it a clean, fresh, sophisticated taste.
Whittaker’s Gin – £35
Established by Toby and Jane Whittaker in 2015, The Harrogate Distillery is the only distillery in the Harrogate Region with a growing collection of small batch gins and spirits distilled in a Yorkshire-made still named Jezebel and using natural spring water from the heart of Nidderdale. Local botanicals are used – sharp Bilberries, sweet Hawthorn berries, peaty and spicy Bog Myrtle and fresh Thyme as well as traditional Juniper berries – and their own fresh Harewell House natural water.
Harrogate Tipple – £36.95
This premium Harrogate gin is fresh and clean like the Harrogate Spring Water used to make it. Tangy pink grapefruit blends superbly with hints of lavender. The botanicals are handpicked at Harlow Carr, a Royal Horticultural Society garden in Harrogate. This use of only the finest premium ingredients has created an exceptionally smooth gin. The recent additions of Blueberry and Gooseberry infused gins to the range have also proved very popular for those looking for something a bit different!
Here at Ramus we pride ourselves on having a fabulous fresh seafood counter, bursting with quality produce, but did you know that we also sell gifts too?
If you’re struggling to find the perfect gift for your foodie friends and family, we’ve got you covered. Below is our pick of 5 of our favourite gifts in our Harrogate Seafood Emporium, but there is lots more too so just pop in to see the full selection.
The Homemade Curing Kit… Salmon – £21.95
The ultimate gift for that person in your life who loves Salmon and a spot of DIY! This award winning kit contains everything you need to make your own Gin, Smoky and Beetroot cured fish at home. Just add the Salmon!
Rupert Blamire Garlic Pot – £16.50
The perfect place to store your garlic, especially when it breaks into little pieces. Because it is unglazed inside and has two air holes in the lid it will keep your garlic fresh for longer. Each piece is made on a potters wheel and hand glazed, therefore size and colours may vary slightly.
Mussel Bowl – £17.95
Take your taste buds to the Mediterranean coast with classic Moules marinière, cooked and served in this mussel pot Use this pot to steam mussels on the hob, then carry it straight to the table using the sturdy twin handles – no need for plates! The lid keeps all the delicious aromas and flavours inside during cooking and can also be used to discard mussel shells at the table.
Richard Bramble Ceramics
Inspired by the marine-life rich waters surrounding the Channel Islands and the USA, home to some of the finest fish and shellfish in the world. The beautiful designs are from original paintings by artist Richard Bramble and the pottery, with decorations and paintings placed by hand, is made of durable porcelain that can stand up to the rigours of professional use.
The Sardine Run Collection
Inspired by antique Vietnamese pottery, Jersey Pottery Sardine Run is named after the annual mass spawning of sardines in Southern Africa. The colours of Jersey Pottery Sardine Run ceramics are evocative of the sparkling waters of the mighty Atlantic and Indian oceans and its bold contemporary design combines the interlocked shapes of individual fish to create a stunning collection of casual tableware equally at home in a sun-drenched seaside villa as a chic city apartment. Sardine Run is made from Earthenware.
A tempting tale of two food heroes to serenade spring, Michel Roux Jr pairs seasonal Skrei cod with the humble cauliflower for a lavish looking dish that any foodie could cook in the comfort of their own home. Recipe courtesy of the Norwegian Seafood Council.
On Tuesday March 6th we welcomed 5 local chefs to our very first Ramus Chef Skills Course – Basic Fish Skills and Filleting. The Wild Plum, So Bar and Eats and The Boar’s Head at Ripley had all sent along chefs to gain confidence and skills in fish filleting.
Tony Rushton, our Sales Director gave the team a tourof the Ramus production facilities, looking at everything from the fresh fish which had just arrived in icy containers to the lobster tanks and filleting benches.
It was then Keith our Production Manager’s turn to take over. He started off by showing the chefs how best to fillet a mackerel, a plaice, a haddock and a sea bass. He also showed them a special way to ‘boat-fillet’ a sea bass for presentation purposes and also to fillet a whole salmon. The chefs were then allowed to have a go themselves under the watchful and helpful eye of Keith.
The chefs all commented that they had thoroughly enjoyed the morning and hurried off to lunchtime service at their restaurants with a brochure and certificate, leaving with great feedback that they had ‘gained in depth knowledge’ and ‘learnt new skills’. A call for a shellfish course and more time for filleting means that we will definitely be running more courses soon.
Understanding the different main species of fish, together with the bone structure and handling
Hands on filleting of:
Demonstration of the above fish, plus
‘Boat’ filleting a sea bass
Filleting a whole salmon
For pictorial instructions on filleting, as well as preparing shellfish, take a look in the ‘How To’ section of our cookbook Ramus FORTY, or for demonstration videos please follow the link to our website HERE.
Due to the popularity of the course we are looking at running a second Basic Fish Skills Course for chefs in May. Please contact us if you are interested.
We are also looking into the possibility of running courses for our shop customers who are keen to expand their food preparation skills and improve their knowledge of fish and filleting skills. Do let us know if this is something of interest.