This week it's BOOK WEEK SCOTLAND and Jelly & Gin worked with The Scottish Book Trust to launch this week-long celebration of books and reading with a load of reading-related sensory treats and novel themed deliciousness!Read More
Jelly & Gin were recently commissioned to produce a Watch & Wolf screening with a medical theme. We selected cult film classic Gattaca which has a central storyline of genetic engineering with a side helping of space travel!
The film presents a vision of a future society driven by eugenics where potential children are conceived through genetic manipulation to ensure they possess the best hereditary traits of their parents. The film centres on Vincent Freeman, played by Ethan Hawke, who was conceived outside the eugenics program and struggles to overcome genetic discrimination to realize his dream of travelling into space.
Matching moments in the film, signalled by Mister Wolf, we served medical marshmallow swabs, Urine sample cocktails, skin flakes and Barney's Binary Star beer in the very fitting setting of The Old Anatomy Lecture Theatre in the Medical School of Edinburgh University.
Photography by Andy Catlin
It's an exciting time for Jelly & Gin: we are moving to a new studio.
We are going to be based right in the centre of the city in one of Edinburgh's best examples of post-war brutalist architecture (our favourite kind). It has CURVED WALLS and is situated just below Edinburgh Castle. Inspiration from all angles.
More news soon!
On the 26th June 2015 Jelly & Gin worked with Canadian sportswear brand Lululemon Athletica to promote the new store launch in Edinburgh. To celebrate their arrival we collaborated with the Lululemon team to design and produce a mass yoga event in the National Museum of Scotland. 500 yogis took part in an hour long practice led by Demelza Feltham, kicked off by a specially commissioned Call to the Mat by the talented Brave Little Note. Afterwards, the very serene crowd enjoyed a box of healthy treats, danced to the tunes of Swank'N'Jams.
A film of C:E:W 2015.
We're delighted to be working with Lululemon Athletica to help them launch their brand in Scotland. We're organising a mass yoga experience followed by a party. Come along and join us. It's free. It takes place on 26 June at the National Museums Scotland, Chambers St. Sign up here: lululemonedinburgh.eventbrite.co.uk
May 2015: Jelly & Gin transformed Gayfield Creative Spaces into an immersive whisky cocktail experience as part of Whisky Month 2015 and Year of Food and Drink. Guests were transported to the top of a mountain, guided down and warmed up in front of a roaring fire: ending up in a surreal remote disco lounge. Specially created Haig Club whisky cocktails were served in each of the multi-sensory settings alongside matching edible items.
Photography by Stevie Powers and Carol Soutar
Pairing whisky with food poses all sorts of challenges but we knew right from the outset that that is what we wanted to do at Create:Eat:Whisky. The idea of the multi-sensory whisky tasting is to bring people on a flavour journey by providing small bites of food that will enhance each different dram. We’re not going to give too much away about the food we’ll be serving but we do want to introduce you to the food producers that we’ve been working with. We set out to find food producers and food products that embody the ethos of Create:Eat:Whisky. People that are creating high quality artisan products, products of the Scottish landscape and environment.
Great Glen Game is an artisan company based in The Highlands of Scotland. The company is run by Husband and Wife, Jan Jacob and Anja Baak. They produce charcuterie made with wild venison sustainable sourced from the local area. All their products are handmade with only pure wild venison, and organic spices and herbs.
We could not even contemplate serving Scottish Single Malts without some smoked salmon. Based on the beautiful Hebridean Isle of South Uist off the North West coast of Scotland, Loch Duart Artisan Smokehouse has been handcrafting high quality flaky hot smoked salmon since 1997. The perfect match for peaty whisky.
And now the sweet stuff... Plan Bee produce high-quality raw honey and bee products from some of the most quintessential Scottish locations. They focus on achieving full transparency on the source of all of their products and are sustainable and ethical in the production of their honey. The honey is unpasteurized, minimally-filtered and not heat treated. But Plan Bee also have a bigger agenda; they are increasing the bee population of Britain through their ‘adopt a hive’ initiative. Bees are tireless pollinators of trees, plants, flowers, vegetables and fruits. More bees = more great food for us to eat!
Create:Eat:Whisky is one of those events where we set out to work with collaborators to create an experience like no other. As mentioned in our previous post about creative collaboration one of the most rewarding aspects of working with partners on a project is seeing their enthusiasm and energy bring an extra dimension to the project.
When we first started on this whisky journey, we were very lucky to have a lesson in ‘saying hello’ to whisky by The Nose, Richard Paterson. Richard is Whyte and Mackay’s Master Blender and quite a character to boot. What became apparent during this tasting is how important it is to have the language to express what you are tasting and nosing. Sometimes it might be a memory that is evoked like ‘granny’s kitchen’ others it might be a distinctive taste like fudge or apples or maple syrup. What we are aiming to achieve with Create:Eat:Whisky is to give people bites of food and aromas that will enhance the particular whisky that they are drinking while also providing a flavour reference point. We've worked hard to find the perfect match for each of the four single malts to be served at Create:Eat:Whisky, and in some cases that has meant creating something entirely bespoke.
After a call out for food and drink collaborators we were approached by Gill Lyth of Hello Chocolate! Gill is a chocolatier with a real enthusiasm to push the boundaries. We worked with Gill to develop three chocolates that would pair well with Jura's Diurach’s Own, a rich and Christmas-y single malt. Gill describes the process here:
“Having the chance to work with Carol and Aoife at Jelly and Gin has been an absolute treat. We were asked to create three artisan chocolates to pair with Jura’s Diurachs' Own whisky. These are rich and spicy chocolates encapsulating elements of the whisky making process. We love to imagine, to experiment, to be challenged with the flavours we use, and to finally create. Using heather, seaweed and matcha tea for this collection has pushed our tastebuds to the max! We have created ‘The Waves’ a dark chocolate, copper coloured shell filled with caramel and seaweed, ‘The Rain’, a spicy truffle, rolled in match tea, giving a mossy appearance, and ‘the Wind’, a heather infused chocolate, topped with bright purple. To be part of Create:Eat:Whisky, another outstanding event from Jelly and Gin, is an honour. It has given us a chance to once again do what we love - to create chocolates.”
Creative collaboration has been key element of the Jelly & Gin ethos from the very start. Early on a decision was made that we would aim to work with people that excel in their field. Yann and Erik are two of the creative people working with Jelly & Gin on Create:Eat:Whisky project. They are both very talented but what makes them great collaborators is their awesome enthusiasm and seemingly unending energy.
Create:Eat:Whisky is a whisky adventure like no other. As part of Homecoming Scotland 2014 we are creating an immersive experience that will evoke the sights, sounds and scents encountered in the whisky making process from grain to glass. In true Jelly&Gin style we will not be taking the easy route, we are taking over a former milk factory and aim to transform it into a multi-sensory adventure in just two days. Create:Eat:Whisky will be our biggest challenge yet but we have a great team of artists and designers working with us, so we have no doubt it that we will pull it off (said with optimism tinged with anxiety).
This journey into whisky focuses on four key flavour profiles: rich & spicy, light & delicate, smoky & peaty, smooth & sweet. Guests will experience each whisky through all the senses. The quirky venue, a former milk factory in Leith, will change in atmosphere during the tasting through the use of lighting, projection, sound and scent. Small bites of locally sourced, artisan produced food will complement each of the four drams which have been carefully selected from Jura Whisky Single Malts. We’re hoping that Create:Eat:Whisky will excite and delight all from the novice to the aficionado.
The event is part of Whisky Month, a month-long, country-wide celebration of Scotland’s national drink during May 2014. There are tickets on sale now, including some at Early Bird rates: four drams and some tasty wee bites for £15... so what are you waiting for? CLICK HERE TO BUY TICKETS NOW.