The Book has Arrived!
After much anticipation Will’s autobiography One Potato, Two… is finally at the distillery and ready for dispatch! After 6 months of writing and re-writing we are at last able to have our first read of the finished article.
The book reflects on Will’s past 35 years of life and includes all the ups and downs of business, from potato farming in his 20’s and how that ultimately led to Tyrrell’s Crisps and Chase Distillery. The autobiography is illustrated with hundreds of photos and also features food and cocktail recipes that use our spirits and local Herefordshire produce, so you can bring a bit of the English countryside into your home.
In celebration we thought we would share with you one of our favourites from Callum McDonald, Head Chef at Verzon House.
You will need…
130g Dark Chocolate
(30g grated for decoration)
120g Double Cream
25g Caster Sugar
30g Williams GB Gin
Break up 100g dark chocolate into small pieces, place in a bowl and set aside.
In a heavy-based pan on a medium heat, add 100mls of the cream, the butter and sugar. Once the mix has reached scalding temperature, pour over the chocolate.
Stir until fully incorporated then add the remaining cream and gin, mix thoroughly and refrigerate for 12 hours.
Remove from the fridge and shape into 15 equal size balls, roll in the grated chocolate until covered and place on a tray lined with baking paper and return to the fridge.