The FoodTalk Show 17 March 2016 - gin, tonic and crisps

How to buy the perfect gin:

We were thrilled when Richard Phillips arrived in the studio with a beautiful bottle of Edgerton's Pink Gin along with some tonic water and 'proper' glasses so we could taste our way through the afternoon. During the process we discussed the rise and fall of the London gin palaces, the history of pink gin and why choosing the right tonic is as important as finding the perfect gin. 

We hate Heston - gin and tonic:

Sue Nelson took a trip down to the lovely city of Bath to visit The Canary Gin Bar, home of the Bath Gin Company. Here, CJ the Bar Manager explained how to make the best ever gin and tonic. In the pursuit of gin knowledge, Sue managed to get through a few gin cocktails and a surprisingly diverse range of tonics. 

The FoodTalk detectives - crisps:

Angie Curwen, Managing Director of Kent Crisps explained the crisp making process and how they work hard to use local producers to develop stunning flavours. During our crunchy afternoon we tasted Ashmore cheese and onion, roast beef and Spitfire Ale, oyster and vinegar, and smoked chipotle chilli.