Turn delicious seasonal strawberries into a refreshing ‘iced cocktail’ with a lovely Glen Moray hit.
650g fresh ripe Strawberries, hulled, plus extra for garnish
50ml Runny Honey
250ml Glen Moray Elgin Classic
1/2 bunch Fresh Mint
Juice of 2 fresh Limes
Boil the honey with 200ml of water and the lime juice for 3-4 minutes to create a light syrup. Place strawberries in a blender, pour over the lime-honey syrup, add half the mint and blitz until very smooth. Sieve into a freezer proof container then stir in the Glen Moray.
Place in the freezer, covered, for 3-4 hours, scraping every hour or so with a fork for a snow-like consistency. Serve in ice cold glasses, topped with mint leaves and strawberry slices.
Ben Tish is the Culinary Director of London’s Norma Restaurant and the Stafford Hotel, and is established as cooking at the forefront of the modern tapas scene. At the Stafford Ben oversees the hotel’s food offering including the Game Bird restaurant, the American bar and private dining. In September 2019 he opened the critically-acclaimed Norma - a Sicilian-Moorish influenced restaurant on London’s Charlotte Street featuring a bespoke raw bar serving Sicilian style crudos, Classically trained with over 20 years’ experience, Ben spent his formative career working with Michelin starred chefs such as Jason Atherton and Stephen Terry at various ground breaking London restaurants. He went on to head up his own operations at the Italian restaurant Al Duca in St James, London, and the Crinan Hotel in the West Highlands.
More recently he was Chef Director and Partner of the Salt Yard Group - a group of 5 highly-acclaimed modern Spanish / Italian restaurants in Central London. Ben is also an accomplished and award winning food writer with three published cook books. Moorish, his last book, was published in April 2019 and was named cook book of the year in the Times Magazine. Ben will publish his fourth book SICILA in Summer 2021. He appears regularly on TV including Saturday Kitchen, Sunday Brunch, and Masterchef and writes for Delicious, The Guardian, The Telegraph, The Times, Noble Rot, Restaurant Magazine, Chef Magazine, and other publications.