Inexplicably, after a short period he decided to go back to creating and left dealing with the public to someone else! Squid Gin comes to us from the Pocketful of Stones Distillery in Penzance, which was made using a recipe that features real, no-foolin' squid ink!

This unique addition is served from a copper flask engraved with the scenery, wildlife, folklore and history that surrounds them. My one very small issue is with Dr Squid, is the pour from the flask, it is rather tricksy and results in spillage, and let me tell you, you do not want to waste a single drop of this stuff! After a decade of playing with flavours in West End kitchens, mostly inspired by his travels, Balazs moved Front of House to lead his team. For an extra touch of seaside elegance, add a sprig of rosemary, bringing a fragrant herbal accent that enhances the gin’s unique character. To fully appreciate the captivating flavours of Dr Squid Gin, serve it over a generous portion of ice in a Copa glass.They dreamed of getting back to their roots, the outdoors and the ocean, and to craft something really special.

A simple but delectable cocktail recipe, containing only 3 ingredients and with dry but complex flavour and if made well, will be a real pleasure on the tongue. The exquisite taste reveals a perfect balance of savoury and citrus elements, culminating in a long, satisfying finish that leaves you longing for another sip. Anyway, as it happens, it was on a quest to find some of Kew’s Horseradish Vodka that led me to the discovery of Dr Squid Gin. Vanilla was added to compliment the sea buckthorn, which provides a tart and very refreshing finish.I really enjoyed that read and made me want to go and start trying gin again, however my memory of the stuff is tainted. Inspired by the sea, created in a traditional copper pot still perched on the rugged Cornish coastline. Named after his grandfather, the Lukin quickly became known for its eclectic selection of drinks, its friendly, down-to-earth atmosphere, and, thanks to Balazs, its exceptional menu.