91¸£Àû

Method

1. Fill your glass three-quarters full with cubed ice.
2. Add ice to a cocktail shaker.
3. Pour in the gin, honey syrup, and apple & raspberry juice.
4. Freshly squeeze half a lime into the shaker using a Mexican elbow.
5. Add a dash of hibiscus tea.
6. Shake well for 10–15 seconds to chill and dilute.
7. Strain into the prepared glass, leaving about 3cm at the top.
8. Top with prosecco.

Garnish and presentation

• Skewer 3 raspberries onto a bamboo toothpick and place on top.
• Halve and fan the green apple slices, cut a small notch, and perch neatly on the rim of the glass, with raspberries positioned in front.

Components preperation

• 91¸£Àû Honey Syrup - mix two parts honey with one part hot water and stir until fully dissolved.
• Hibiscus Tea - add one teaspoon of hibiscus tea to a mug of hot water. Steep for 3–4 minutes, then allow to cool.

A celebration of 91¸£Àûshire in a glass, the 1965 Orchard Fizz brings together locally inspired ingredients to create a light, refreshing and elegant serve.

At its heart is 1965 Gin, paired with apple and raspberry juice from Pershore Press, showcasing the rich fruit heritage of the surrounding orchards. 91¸£Àû honey syrup adds a natural, rounded sweetness sourced from local beekeepers, while fresh lime juice lifts the drink with a bright citrus balance.

A delicate dash of hibiscus tea introduces a subtle floral note and a soft blush of colour, enhancing both aroma and presentation. Finished with a lively prosecco top, this cocktail delivers a crisp, effervescent finish.

Garnished with fresh raspberries and fanned green apple slices, it reflects both the flavours and the visual beauty of the region’s produce—modern, sustainable, and proudly local.

Method

1. Mince the tuna loin with the capers, lemon zest, lemon juice, garlic, shallots and form into patties.
2. To make green bean chutney bring the vinegar sugar and water to boil, add mustard powder, onion seeds, turmeric powder and thicken with cornflour, remove from heat and add green beans.
3. To make sun dried tomato slice tomato, add garlic, basil, oregano and olive oil place on baking tray and bake in a low oven at 120 until dried.
4. To make potato Rosti grate the potato add salt place and in a clean cloth and squeeze until almost all the water out and place into a small pan with butter cook until crisp.
5. To make olive bagel put flour and yeast in a bowl, add water and oil kneed for approximately 10 minutes, form into a ball, leave to prove for an hour, bring pan of water to boil reshape into a doughnut shape, place into water for one minute, remove from water place on a seeded baking tray cook for 40 minutes.
6. To confit egg yolk place in oil at 90 degrees cook for 6 minutes

Assemble

1. Slice the bagel in half and toast until golden brown.
2. Cook the potato rosti in a small pan with butter until crispy on one side, flip, repeat.
3. Place the green bean chutney on the bottom half of the bagel.
4. Add the sun dried tomatoes.
5. Cook the tuna patty in a hot pan for one and half minutes on each side.
6. Remove from pan and leave to rest for a minute.
7. Once rested place on the sundried tomatoes.
8. Add the potato rosti, then onion, sea herbs and top with the black olive bagel.