The London Bar at Gatwick Airport

I had to fly last minute from London to Glasgow.

I was in Gatwick South terminal on a Saturday night. I had come through security but I hadn’t had dinner or a much needed martini. So off I went in search of something to quench my thirst.

The expensive caviar bar downstairs in the south terminal sadly doesn’t do martinis, although it has some exquisite vodkas and accompanying nibbles. 

Instead, I wandered upstairs and came across what looked to be my oasis in the desert: The London Bar.

Martinis were on the menu for £10, with the seeming ability to choose which gin or vodka you would like it made from.

I was quickly served by a friendly member of staff who asked if I wanted gin or vodka, but this seemed to be the extent of my choice. I was served Bombay Saphire without being asked if I would prefer an alternative. I was disappointed, given that they had an impressive selection including Martin Miller’s, the Botanist and Jensens gin, although Bombay is a suitable choice. 

Nonetheless, my server earned back points by using Noilly Prat as the vermouth and the drink was stirred, not shaken, which is to my preference, although a choice should be offered to the customer.

They offered me an olive in the martini as a garnish or lemon peel if I preferred which was another point earner. I chose lemon as per usual. Anyone can drop an olive in a glass but in handling a lemon a server reveals their skill and consideration. 

My server also peeled an exceptionally generous ribbon of lemon peel and wrapped it around a straw over the glass to impart a significant amount of lemon oil into the drink.

Again, this is to my preference as I like my lemon oil, although it is customary to use a smaller length of peel. Some drinkers prefer only a finger-nail-sized piece to flavour the drink. 

Furthermore, the garnish was so large that towards the end of the drink it kept falling from the glass onto my face like an unwarranted kiss from an unwanted lover.

Personally, even though I am a lemon fan, I would usually cut and shape the garnish after squeezing its oil into the glass.

This means that it looks nicer and you don’t have to wrestle the garnish with your face every time you drink. 

The size of the glass is also worth pointing out.

It is the correct size for a larger cocktail with several ingredients, but for a dry martini it was very disproportionate.

The setting was relatively cool, but as an airport lounge it’s always going to have a natural air of excitement. I liked the lighting around the bottles. It was what caught my eye in the first place. I found the seats slightly uncomfortable after 20 minutes, but luckily “the martini had landed” by this point. Otherwise, some of the seats had plug sockets to charge your devices, which was handy.

The only other thing I would recommend for a good martini would be to at least have the house gin and glasses kept in the freezer. Of course, space is at a premium in a small bar but I would pay premium for a good martini. Otherwise, at £10 per drink I would say that it’s not the best martini you’re ever going to have, but it’s good value for your money in an airport lounge.

If you go, specify which gin or vodka you would like in advance. And don’t miss your flight. 


Spring weekend

It’s been a while since my last post so I thought I would put up a brief update on my nice weekend.

We had the first properly warm weather of the year.

It was warm enough to light the garden fire pit and have a martini outside before dinner.

It’s so nice to get outside again. I took this picture because I thought the lower part of the log resembled sliced shime saba

We also got the chance to go to Calgary beach.

Canadians take note – this was where many islanders took the boat west to settle on your shores during the Highland Clearances.

These images are actually taken from the ruins of one of the abandoned settlements.

Evidently those who once lived here and moved to the New World named one of the more successful Canadian settlements after the bay.

Calgary in Alberta has since grown to a much larger size than the original!

On returning home I prepared some izakaya-style skewers for the barbecue. The above is lamb liver with spring onion, dipped in a sweet soy glaze with garlic and vermouth. Grilled for about 4-5 minutes on each side they went well with a drink, although I need to practise my barbecue skills.

I also wrapped asparagus with prosciutto and grilled for about 2 minutes on each side.

Easy and tasty.

After that it was time for drinks.

And our first sunset of the year enjoyed from the garden.

A Harris Gin Martini

On the day that one of the worst things ever associated with the Hebrides is inaugurated as president of the United States of America, I thought I would highlight one of the loveliest things to arise from this part of the world.

Harris Gin is so easy for me to blog about. Introduced to me by my generous cousin from Stornoway, it’s exceptional in many ways. The smooth, mellow cleanliness of the finish, the understated yet distinctive botanicals and its striking branding make it a real breakout character in the myriad of today’s craft gin explosion.

From a martini perspective it is distinctive enough to warrant a different preparation technique to other gins.

The first impression you have of this gin is its distinctive glassware. I normally prefer my bottles plain, simple and functional, but in a very competitive market the evocative watery swirls of the Harris bottle stand out well from the competition.

Made to order in Europe, they actually suffered a (non-Brexit-related) shortage of the bottles in 2016 which almost sparked panic but otherwise hopefully only made the heart grow fonder of this unique drink. I’m told that you can take your empty bottles back to the distillery and have them refilled at a reduced tat. What a wonderful idea – and great for the local population.

The company emphasises it’s community involvement, something important to me, many islanders, and increasingly the discerning consumers of the world who want to purchase sustainable, considerately-made products. I’ve also heard that their community gin-tasting events can be quite a night…

In terms of the taste, I usually say that I prefer my martinis to lead with juniper, followed by mellow citrus notes. Harris gin captures this perfectly, but with the unusual use of bitter orange, lime and grapefruit rather than the more traditional lemon. This subtle variation means that it is not my standard gin of choice.

Instead, it is an exotic alternative for when you want something excellent, and slightly different from the norm. It is for special occasions and esteemed guests, not just any old Friday.

Notably, one of the main botanicals is sugar kelp, harvested in Hebridean waters so as to impart a soft and clean oceanic umami.

The distillers recommend serving it on ice with a little sugar kelp aromatic water, although it can also be served with a slice of grapefruit or lime.

For a martini, the gin should be stored in the freezer for several hours.

I would recommend serving it dry, even if you normally like your martinis medium or sweet. The gin is smooth enough and has very little fire so you don’t need much vermouth to calm it down.

Naturally it should be stirred in the glass and never shaken. You don’t want the drink agitated or – heaven forbid – watered down.

Glass, gin and drink should be chilled and still, with a minimal garnish only. Olives and citrus peel could crowd out the gin’s delicate flavours.

Indeed you could serve it zen-like and sans-garnish. The only thing garnishing the martini above is the ice stalactite which formed on the glass when it was in the freezer. You don’t want to mask the botanicals which are well-preserved and easily appreciated with the drink’s smooth finish.

A dash of the sugar kelt aromatic water might be a nice addition to the martini, although I haven’t tried it yet. Consider it added to my to-do list.

As an alternative garnish to evoke the gin’s coastal botanicals you could serve it with a sliver of kelp.

If you can’t find your own on the beach (to thoroughly rinse, lightly boil then cut) you can buy konbu kelp from an Asian supermarket.

Wipe a sheet with a damp cloth then soak it for an hour or two.

Cut it into garnish-sized pieces, then serve as a sliver or rolled on a toothpick.

This should evoke the sea, its fresh produce and island life.

Apparently Hebidean children used to chew raw kelp as a snack. These were the days before chocolate and haribo but I can assure you it would have been an excellent source of iodine and other nutrients, even in he dark winter months.

Naturally a Harris martini would work well paired with seafood. The cold, bountiful waters of a North Atlantic bathed in the Gulf Stream provide the Hebrides with some of the best seafood in the world.

If you’re in the islands, a friend or relative in the fishing industry must always be rewarded for providing fruit-du-mer in a plastic bag as is the norm. A healthy round or two of martinis could work as payment, for example. Deprived mainlanders will have to make do with a fish mongers.

A Hume Country Clothing image.

Harris, home of Harris tweed (illustrated above), has firmly established itself as a brand associated with good quality. This will only be enhanced by the gin, which I am told has secured the sort of funding which should ensure its success and much-earned endurance in the long term.

Having only visited the island when I was below legal drinking age I have not had a chance to sample it’s alcoholic delights in-situ, but with beautiful beaches and rapturous sunsets I think it’s time for a revisit.

You can find out more about the gin here. They deliver all over the world.

Our Second Pop Up Martini Bar

Thank you to everyone who came to our martini pop up bar at the end of October.

We held it in ‘the Gallery’ on the Main Street of Tobermory, Isle of Mull.

At the end of the tourist season I hoped that it was a chance for locals to relax and try something different. It was also a bit of a send off for us and our staff, including our manageress Catriona who celebrated her 21st birthday on the night.

Unlike our pop up bar in July, the night was dark and it was too cold to be outside, so we went inside and set up the tables, switched on the heaters and lit all the candles, then hoped it would all work out.

We were only open for a short while: 17:00 to 20:00 with last orders at 19:30 to allow everyone to finish their last martini at a leisurely pace.

The week before we also held a Facebook competition. Whoever liked and shared the pop up bar announcement would enter a prize draw for a free martini and a martini-related gift.

We put together a large martini glass filled with champagne truffles from the Tobermory Chocolate Factory (you can order online here and they deliver anywhere in the world) and awarded it to one lucky winner who happened to be my former teacher.

I wasn’t as nervous as before the last pop up bar we did because I knew the concept worked in principle. I also had all my equipment lined up in order. However, it was darker and colder than during our summer event so I was worried that it wouldn’t be as comfortable or warm enough in our giant old church.

I also thought that because the tourist season was over, no-one would turn up.

However, in the end, the atmosphere was nice, it was warm enough, and the venue was full. I made dozens of martinis and was happy to see people enjoying themselves, especially after a long summer.

Our excellent chef also cooked up some amazing blini, which we served on platters with smoked salmon, sour cream, fish roe and miniature croque-monsieurs. Absolutely delicious and the perfect accompaniment to a cold martini.

So, all-in-all, a fun night. And now we’re ready for winter. Thank you to everyone who came, and thank you to all our amazing colleagues who made it happen.

Chilled scallop canapés with smoked paprika, seaweed-butter and lime

These sound fancy but they were quite easy to put together and can be made in advance, so they’re easy to serve if you’re having a party.

Get about one scallop per guest (or two if you want to make it a more substantial dish than just a canapé).

I love scallops. My dad was a scallop diver so they’ve never been far away from my consciousness.

Shell and lightly clean them.

Separate the coral. You can cook them at the same time as the white flesh and eat them when you like but don’t include them in the canapé itself.

Put the white flesh into the freezer for about 40 minutes. This will allow it to firm up.

Remove then slice horizontally, so that each scallop produces two or more thin discs of tender flesh.

Dry each piece with a paper towel.

Season both sides with a little salt and some paprika (smoked paprika if you can get it).

Heat some olive oil in a pan on relatively high heat.

Add the scallops and coral (in batches if you have a large amount).

Cook for about 40-50 seconds on one side (or at least until that side starts to brown – as in the above image) then turn over. Cook for about 30-40 seconds on the other side, or again until it starts to brown.

Remove the scallops from the pan and allow to cool to room temperature. Put them in the fridge.

Add a dash of soy sauce, a dash of mirin and half a teaspoon of honey to the pan. Stir and bring to the boil, then take off the heat and pour the sauce into a small dipping bowl.

When the time comes spread some seaweed butter onto a ritz cracker, or better still some miniature blini. Top with a slice of scallop and if you’re serving immediately pour a little of the dipping sauce over the scallop and garnish with a tiny sliver of lime peel. TINY. 

If you’re not serving the canapés immediately save the dipping sauce until right before you serve, cover the canapés and keep them in the fridge.

You can just eat the cooked coral on its own (I did; and I felt no guilt) or you can serve them separately with toothpicks and the dipping sauce.

The fresher the scallops, the better.

And naturally this goes very well with a martini. It’s an exquisite snack for even the most esteemed of guests.

Some more martinis

Just another selection of recent martinis…

A dirty one.

A clean one.

Both dirty and clean – photograph courtesy of Dr. Kirsty.

Watching the sun set.

Seeing the moon rise.

Feeling the summer fade.

Watching seasons come and go in general.

I guess one thing about a martini is taking the time to pause and enjoy things.

They are the most ‘zen’ of drinks and I love them. 

More martini snacks and canapes

I’m just going to leave this here…


What could be easier than olives and cheese-stuffed peppers that you picked up at the shops on the way home? I particularly like the colour contrast of these two. Oh and the taste.

You can’t go wrong with the lemony-buttery taste of Nocellara olive flesh, while the soft creamy cheese paired very indulgently with the sweet piccante crunch of the pepper.

This one was also a little bit last minute. I threw together some Bombay mix, prosciutto and olives when a friend popped round unexpectedly. The Bombay mix didn’t really go with the other two, but it’s definitely very nice on its own.


Here are some nuts, arranged mindlessly while I stared into space sipping my first drink of the night. Salted pistachio nuts are my favourite, although some nice big fat macadamia nuts would go well with a martini too.

Simple, easy, light, savoury, Twiglets are an underrated canapé snack. They are the flavour and texture opposite of the martini. Where a martini is cold, smooth, heady, citrusy and ever so slightly sweet, these are light, crunchy, salty and savoury. They don’t look particularly elegant but the flavour contrast really works. They’re a guaranteed winner for marmite fans.

This one is a bit more fancy. Asparagus skewers, blini with taramasalata, maki rolls, sigeumchi-namul, crisps, a martini and candles…

A simple but slightly more edgy snack, here are some wasabi peas with a simple classic.

Extremely simple, but very tasty, here is some lightly pickled baby beetroot. I’m sure we could create some kind of pink-coloured beetroot Gibson Martini, perhaps similar to the Beet Up Vesper Martini at the Mayor of Scaredy Cat Town bar in central London. 

Sea Aster is a seasonal coastal plant that flowers in the summer but is edible in the spring. Wash and eat raw or lightly boil for a minute or two. I got mine at a fish monger’s in Borough Market.

Mum bought these langoustines from Tobermory Main Street while I picked up the samphire on Oban pier on a trip back from London.

There’s a whole world of tapas-style ingredients and food types you could use. Above you can see chorizo, cold roast pork slices, feta cheese, olives, bread, houmous, oil  and duqqah.

You can turn the nibbles into your whole meal and really take your time with the martini. Above you can see crab open sandwiches, nuts, wood ear mushrooms, Korean-style spinach, roasted vegetables, seaweed, manchego cheese, Bombay mix, olives, bread, oil and houmous all to be slowly munched while you sip your cold gin.

Houmous is a relaxed martini accompaniment to have at home with informal company over a drink.

Here it is served with sliced pitta bread and a variety of mostly Mediterranean snacks.

My kind neighbour made me some lovely Middle Eastern sweets which I included in the meal.

The Arabic element of the food was especially good at soaking up some of the alcohol!

Dim sum was a surprisingly good – if slightly unconventional accompaniment.

Oysters are my favourite.

I also love creamy manchego cheese.

Finally though, the most classical martini snack will always remain the pitted green olive. If it’s all you have, you’ll be fine. And you won’t spoil your appetite for dinner.