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Get your tickets for an exclusive gin & gastronomy evening at South Sands Hotel

PUBLISHED: 16:58 03 May 2018 | UPDATED: 16:58 03 May 2018

South Sands Hotel

South Sands Hotel

Archant

The first event is taking place on Thursday 7th June in South Sands’ beach-facing terrace restaurant, and promises to be an exclusive experience for 16 guests

This exclusive evening will take place at the Salcombe-based hotel and will feature a five-course gin-inspired tasting menu as well as accompanying cocktails and wines.

Allister Bishop, South Sands Hotel executive chef, has created a five course ‘gin inspired’ tasting menu which will be accompanied by a range of perfectly matched cocktails showcasing the multi award-winning versatile and smooth Salcombe Gin ‘Start Point’ and limited edition cask aged gin ‘Finisterre’.

Allister says: “We are proud to partner with such a high quality local producer; I’ve been a fan of Salcombe Gin since first tasting their signature gin ‘Start Point’. Initially we used the gin in a chilled dessert – a palate-cleansing gin soup – but we jointly decided to take the culinary involvement further by designing an entire menu around this increasingly popular spirit.”

Salcombe GinSalcombe Gin

Angus Lugsdin, co-founder of Salcombe Gin, echoes the enthusiasm: “We are thrilled to launch our ‘Gin & Gastronomy’ evenings at the stunning South Sands boutique hotel.

“Due to its waterside location and our strong connection with the elements, South Sands is a perfect match for Salcombe Gin and we are looking forward to tasting Allister Bishop’s unique and delicious gin-inspired menu. This will be the first of our exclusive fine dining ‘Gin and Gastronomy’ experiences across the South West coast.”

Tickets to these exclusive events are extremely limited, so book sooner rather than later. Call South Sands Hotel on 01548 845900 or email enquiries@southsands.com.

The first Gastronomy Evening with Salcombe Gin is on Thursday 7th June and tickets cost £45 per person. The second event will be on Thursday 5th July, details to follow.

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