I would wake up to…
…the soft purring snore of my Queen of mixology and a cool breeze through the massive windows coming straight off the ocean. The prospect of ‘kinging’ about would keep me eternally happy. I’d take a nip of botanical rich ‘the botanist’ gin from my bed-side freezer.
I’d drink and eat…
…by seasonal calendars. Our chef Jordan Sclareis very keen on seasonal fish and has monthly specials according to what’s good at that point in time. And obviously being king he would then be my chef; notChottoMatte’s. I’d also have a team of foragers who would gather treats from shorelines, woodlands, coastal paths and hedgerows. I’d eat only colourful and interesting foods with lots of chillies and fragrant herbs, and a million avocados. I’d drink frozen batidas with coconut water, cachaca and condensed milk for breakfast;Monkey 47 and tonic for elevenses;a Provençal rosé or a chilled Junmai daigingo sake during lunch; then Pisco sours for afternoon tea; and Margaritas followed by Ardbeg…. and that’s just Monday!
I’d prioritize…
…changing my title from king of mixology to king of the bartenders.
I’d make sure every knows about…
…pisco. Such a versatile and understated spirit from South America. One of the few spirit categories distilled from a fruit base (grape juice) rather than veg (grains, potato etc). Also how to open a beer bottle using another bottle and your foot.
The national drink would be…
…Nikka Coffeygrain whisky with coconut water, toasted seaweed syrup and a dash of peated scotch. Something I’ve been working on. Tastes like a tropical bonfire by the sea. Or a margarita style drink with Mezcal, lime, agave, beetroot and black pepper. I’m into smokey, earthy and almost health-giving drinks at the moment.
My Royal Palace would be…
…on a tiny island, probably part of the outer Hebrides with a fleet of hi-speed RIBs to travel to the mainland.Fauna akimbo and rich flora. The palace itself would be ancient and spooky on the outside like all castles should be, and cosy on the inside. The kitchen would be huge for Royal chef Jordan Sclare and my foragers to keep me fed and watered regularly. There might be a skatepark on the roof too.
My people would have to…
…always have achievable goals, ambition and enthusiastic mindsets. Also to be empathetic in the workplace and valuea quiet chat above a royal hiding. My people would have to be open to trying new things;there are far too many fussy people!
I would bring back…
…frozen crystal clear ice blocks. These used to be cut from lakes in winter in Japan and kept in caves during the hotter months. Then every bar would have to carve and chip away at the blocks for ice cubes. I might not be too popular after that one.
I would travel…
…frequently. There are only so many readily available fresh ingredients in one place so exploring other cultures and cuisines would be a must to develop ones flavour diversity. (Yes,I said ‘ones’; I’m King remember.)
I would knight…
…Tara Garnell, formerly of Happiness Forgets and now on a crazy whirlwind of new and successful projects. I wouldn’t be where I am now (pre-kinging…) without her. Top lass.
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