Ashes honours even and The Game Fair
As the England men’s team cricket team were battling to secure a highly commendable Ashes series draw, family Gasm were (just about) all hands on deck exhibiting at The Game Fair. Poor Sam had to contend with a torn rotator cuff, but we weren’t going to let that get in the way of what continues to be a frantic but enjoyable summer events and exhibitions season.
Following hot on the heels of a tremendous Royal Welsh, The Game Fair was also a great success. There’s a lovely ‘outdoorsy’ feel to the place that seems to suit our range of chill, pop and go fizz cocktails. Our brand and our drinks were inspired by game shoots and the great outdoors, so it’s a show we look forward to hugely, and always enjoy. We met all sorts of fun people (lovely to see our chums at Country Content) and seem to have won lots of new fans, with plenty of people choosing to stock up on Gasm to prepare for the Glorious Twelfth.
The Burwarton Show
Next up and barely pausing for breath, we took the Gasm Drinks roadshow to Shropshire. Regardless of the slightly punishing schedule, The Burwarton Show is another firm favourite that we simply couldn’t miss. It’s always well attended and is a great advert for world-class British produce. As well as admiring the magnificent livestock, you can try all sorts of delicious food and drink, and learn about traditional craftspeople and rural trades. By resisting the temptation to become too commercial, Burwarton continues to attract the cream of the countryside crop and retain its considerable charm. We’ll be back!
The Glorious Twelfth
The 12th of August, rather splendidly referred to as ‘The Glorious Twelfth’ is the first day of the red grouse and wider game season. Parties gather around the UK moorlands to celebrate what is one of the great traditions in the countryside calendar. But it’s important to remember that shooting trips and game hunts aren’t only about having a jolly day out(especially if you put a bottle of Gasm in your cool box). Grouse shooting alone provides thousands of jobs in the most rural UK communities, even before you consider the spin off benefits.
In praise of game
There is so much to be said for game and the role it plays. Game is the ultimate free range food: it’s nutritionally dense, full of flavour, abundant and inexpensive. Shooting wild animals to eat (or sell to people who will) is an honest and sustainable practice that’s the opposite of factory farming. It plays an important social and economic role in rural communities and creates some of the best natural produce you could ever ask for. We should all eat more game (there are options all year round) and it just so happens that Gasm goes wonderfully with it. Sloeberry Gasm and pigeon breast is a match made in heaven! Why not purchase flavoured Prosecco online and give it a go?
Pigeon breast with wilted spinach and mashed potato.
This is a fabulously simple and inexpensive recipe that the whole family will love. It also goes brilliantly well with our whole range of fruity and fantastic fizz cocktails. If you try this, remember to take a photo and share it on our social media channels: it’s always a joy to hear from you.
Ingredients:
- 2 pigeon breasts per person
- Peeled white potatoes chopped into even size pieces
- Spinach
- Butter
Method:
Boil the potatoes until soft, but make sure they don’t fall apart and lose their shape. Once they’re done, drain in a colander and leave to steam for about 5 to 10 minutes. This stops the mash from being watery.
While the potatoes are steaming, warm about 100g of butter and a good splash of milk in a saucepan on a low heat. Using a potato ricer, combine the potato with the warm butter using a soft spatula. When the mash is lovely and smooth, season to taste and keep warm.
Next, heat a little oil in a frying pan and add the pigeon breasts before the pan gets too hot. Fry the pigeon breasts for 2-3 minutes each side and season from a height with salt and pepper. Towards the end, add a knob of butter and baste well. Set aside to rest.
Add a good knob of butter to the same pan that you cooked the pigeon in. When it’s bubbling, put in your washed and dried spinach until wilted. Season.
When plating, make sure to retain the resting juices from the pigeon breasts to pour over.
Enjoy with your favourite Gasm (it’s incredibly easy to buy flavoured Prosecco style cocktails online, click here).