• Whitby Distillery

Foraging for Flavours

We love our hometown and have created a product that we hope payshomage to the maritime and elemental surroundings of Whitby.

Our recipe currently uses moorland heather and sugar kelp foraged off the shoreline of Robin Hoods Bay. We knew that we had only scratched the surface of what the local bioculture has to offer and so we are working with Chris and Rose from Taste the Wild to enhance our knowledge.

Last week as the morning sun warmed the North Yorkshire coast line webegan our foraging venture packed with snacks, water and spirit for anafternoon tipple.

It’s important to get permission any time you are foraging on private land, but Chris and Rose opened our eyes to the prime locations on public lands, where it’s free to forage for personal use, or by permit for commercial.

Whilst walking down the winding streets of Staithes we came across Scurvy grass; Specific to coastlines due to the salt in the air and closely connected to Whitby. Captain Cook would take this on his long voyages to ensure his crew had vitamins to sustain their health. It is a delicious garnish to be used alongside a slice of orange.

Sometimes you need to look nofurther than your own garden to find some tasty delights. Comfrey is a greatreplacement for cucumber. Others can be found in hedgerow and dell, woods and meadow and of course, the beach.

The beach was alive with maritime plants our favourite was Mermaids Tresses; this gives a strong taste of iodine, almost like blood so not for the faint hearted!

Being able to identifying your bounty properly is important and every caremust be taken. If you are wanting to learn more about foraging we can’t recommend enough Taste the Wild to give you great guidance on this. We found that taking pictures along the way and keeping notes helps too.

So whether you are just garnishing your salad or looking for new herbs foryour cooking, get out foraging. Check out www.tastethewild.com for lots ofinformation and ideas.


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