Bring In The New Year With Coastal Alchemy

This New Year’s, let the coast inspire your entertaining. Imagine wild Alaskan salmon, cured low and slow with the fragrant lift of Tarquin’s gin, ribbons of orange zest, earthy beetroot, fresh dill and a heady mix of juniper, fennel, pink peppercorn and coriander. After 48 hours in the fridge, the fish slices like silk — the perfect pink gravlax for party blinis, its salty-sweet richness promising to be the star of any starter spread. 

Gravlax with a Cornish Coast Twist 

For a dish that speaks to both season and sea, this gin-cured salmon is pure coastal alchemy. The botanicals in the cure mirror the brine and breeze of a winter shoreline, while citrus oils and aromatic herbs cut through the salmon’s richness with clarity and charm. 

Serve thin slices atop crisp toast or buckwheat blinis with creme fraiche, a twist of lemon and a scatter of dill. It’s elegant, effortless and utterly delicious — exactly the kind of simple luxury that makes an evening feel special. 

A Bright, Frosty Cocktail 

No winter gathering is complete without a drink that matches the food in brightness and soul. Pair your gravlax with a Cornish twist on a Salty Dog: Tarquin’s gin shaken with fresh grapefruit juice, a pinch of sea salt and a dash of tonic. 

The result is a cocktail that’s both frosty and refreshing — its citrus punch and saline edge cutting beautifully through the rich gravlax. Serve in tall glasses rimmed with coarse salt and garnished with grapefruit peel to make every glass feel like a celebration. 

Here’s to new beginnings, coastal inspiration and a New Year that tastes as good as it feels.