Cocktails, Mocktails and Food with Belvoir Fruit Farms
On Thursday I was lucky enough to head over to London to meet some of the lovely Belvoir Fruit Farms team, and find out a bit more about how it all started, and their fantastic drinks. By the way, who else had no idea that Belvoir was pronounced Beaver!?
I’ve currently got a couple of bottles of Belvoir Fruit Farms cordials in my fridge at home, having picked them up at Pub in the Park when I was the designated driver. So I was thrilled when I was asked to try some of their amazing cordials and pressés that had been expertly paired with some mouth-watering dishes from the Disappearing Dining Club.
I was intrigued to see as to how Belvoir drinks would pair with savoury dishes. It’s not hard to imagine how they would suit desserts, but how would beetroot, elderflower and rose cured salmon with pickled cucumber and sorrel pair with elderflower and rose cordial, or how would the blueberry and blackcurrant cordial would go with beef and celeriac remoulade.
Turns out it goes. It goes so so well!
If you’re unsure as to what the cordials might go with, have a look over on the Belvoir Fruit Farms recipe page or look at these top tips. A lot of the recipes are for deserts, but there are a number of savoury recipes on there too, that I am really looking forward to trying out soon!
Belvoir have been around since 1984 when the father of Pev, the managing director of Belvoir, decided to sell some of the elderflower cordials his wife had been making to local delis and farm shops. Now over 34 years later, more than 20 million bottles have been produced of Belvoir’s 8 cordials, 18 pressés, and 3 non-alcoholic wine-like drinks, to name but a few.
Belvoir Fruit Farms cordials and pressés are also fantastic for making cocktails, and mocktails. With statistics showing that around one in five Brits and now tee-total it’s so great to see a company with so many amazing flavours of non-alcoholic drinks that are not only delicious but made from natural ingredients, and no artificial sweeteners, preservatives, flavourings, or colourings.
We were shown how to make two cocktails (Belvoir G&E, and Paloma Collins) and a mocktail (Blueberry & Blackcurrant Mule) I was quite surprised with two of these, I don’t tend to like pink grapefruit (Belvoir’s Pink Grapefruit Pressé is in the Paloma Collins), but it was sooooo good! And the Blueberry & Blackcurrant Mule (mocktail) has Belvoir Ginger Beer in it…and I cannot stand ginger beer….but this was just divine!
There are so many fantastic cocktail and mocktail recipes on the Belvoir Fruit Farms website, so pop over and have a look. Which one are you going to try next? I think I quite fancy trying the Bramley Apple Smash.
I had such a fantastic time at Belvoir’s Drink and Food pairing evening, and haven’t stopped talking about it to anyone that will listen! And actually, I think one year I quite fancy heading over to the Vale of Belvoir and helping pick some of the elderflowers from Belvoir’s 90 acres (!!) of Elder plantations, if they’ll have me!
Welcome to the good times!
*Please note I was compensated for my attendance at this event, however, as per my disclosure policy, all thoughts and opinions are my own.