Last year a friend and I packed the car and headed to Crail for the food festival.

 We had a wonderful weekend. Saturday we spent the day tasting and listening to various cooking and drink talks in the Community Hall.

The weather was beautiful and this carried on to the Sunday at the Harbour. We did the foraging walk with chef Paul Wedgwood of Wedgwood the Restaurant and Mark Williams from Galloway Wild Foods.

We then headed for lunch in the harbour. We chose to feast on pizza cooked in a horsebox and other wonderful goodies that we purchased which included strawberries and crab.

 As I drove away on the Sunday I had already penciled the date of the 2014 event in my diary. I booked my accommodation back in September and awaited the details of the event.

The festival has grown this year with tasting opportunities and a chefs’ theatre on both Saturday and Sunday as well as a wider range of events for children.

One of the tasting/discussions I enjoyed last year was by Edinburgh Gin.  As the event this year will be on World Gin day I asked them to share with us a Gin cocktail recipe.

Elderflower Infused Edinburgh Gin Summer Spritzer

Fill a chilled highball glass with ice cubes, 50ml of Dry Champagne, Prosecco or Cava, 25ml Elderflower Edinburgh Gin and 50 ml of Club Soda. Garnish with a  twist of lemon.

As I still had some Elderflower gin and a bottle of Prosecco chilling in my fridge I decided to celebrate my birthday with this cocktail.

I hope the sun shines and some of you can join us on Saturday the 14th of June and Sunday the 15th for The Crail Food festival. Cheers

Author: Wendy Paterson
Website: Inside Out Chef
Facebook: Inside Out Chef
Twitter: @InsideOutChef

Producer: Spencerfield Spirits
Website: Spencerfield Spirits
Twitter: @Edinburgh_Gin