Rhubarb and Ginger Gin Cake

Whitley Neill Rhubarb and Ginger Cake with a Whitely Neill Rhubarb and Ginger Ginsecco

Whitley Neill Rhubarb and Ginger Gin Cake with a Whitely Neill Rhubarb and Ginger Ginsecco.


  • 200g softened butter, plus extra for greasing​
  • 200g caster sugar, plus 3 tbsp for the topping​
  • 3 large free-range eggs​
  • 1 tsp vanilla extract or almond extract​
  • 200g ground almonds​
  • 200g self-raising flour
  • 1 tsp baking powder​
  • 300g young rhubarb, trimmed and cut into roughly 2cm lengths​
  • 4 tbsp Whitley Neill Rhubarb & Ginger Gin​


Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.

Put the butter, sugar, eggs, vanilla extract, gin, almonds, flour and baking powder in a food mixer. Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold with a massive dollop of clotted cream.​


  • 20ml Whitley Neill Rhubarb & Ginger Gin​
  • 5ml lemon juice​
  • 100ml Prosecco.

Serve in a flute with orange zest. 

Blackberry Cake with Blackberry Gin and Cream Frosting

Whitley Neill Blackberry Cake with Blackberry Gin & Cream Frosting with a Whitley Neill Bramble Cocktail.

Whitley Neill Blackberry Cake with Blackberry Gin ​& Cream Frosting matched with a Whitley Neill Bramble Cocktail.


  • 200g blackberries​
  • 4 tbsp Whitley Neill Blackberry Gin​
  • 110g unsalted butter, softened ​
  • 145g caster sugar ​
  • 1 1/4 teaspoons baking powder​
  • 1/4 teaspoon baking soda​
  • 1/4 teaspoon sea salt​
  • 1/8 teaspoon ground cinnamon
  • 55g egg whites​
  • 155g plain flour​


  • 100g icing sugar​
  • 140g double cream​
  • 1 tsp vanilla extract
  • Pinch of sea salt​
  • 225g full-fat cream cheese​
  • 4 tbsp Whitley Neill Blackberry Gin​


Adjust oven rack to lower-middle position and preheat to 180°C. Lightly grease an 8- by 2-inch cake tin and line with parchment.

For the frosting, in the bowl of a mixer fitted with the whisk attachment, combine sugar, cream, vanilla, gin and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Add the cream cheese and mix until smooth and creamy then refrigerate until needed. ​

To make the cake, using a blender purée the blackberries and gin until totally smooth. Measure out exactly 170ml fresh blackberry purée.

In the bowl of a stand mixer fitted with paddle attachment, combine butter, sugar, baking powder, baking soda, salt, and cinnamon. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes.

About halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer still running, add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next. Reduce speed to low and sprinkle in about one-third of the plain flour, followed by one-third of prepared blackberry purée.

Repeat with remaining flour and fruit, working in thirds as before. Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look bright purple.

Scrape into prepared pan, spread into an even layer, and bake until puffed and firm, about 30 minutes. Cool directly in pan for 1 hour, then run a butter knife around the edges to loosen.

Invert onto a wire rack, peel off parchment, and place on a serving plate until fully cool. Top with a batch of Cream Cheese Frosting and a handful of fresh blackberries and serve.


  • 50ml Whitley Neill Blackberry Gin​
  • 25ml lemon juice​
  • ¾tbsp sugar syrup (or honey, as a simple replacement)​
  • ¾ tbsp crème de mure ​

Shake ingredients and serve over ice with fresh blackberries and a wedge of Lemon.

Blood Orange Gin Glaze Cake

Whitley Neill Blood Orange Gin Glaze Cake with a Whitley Neill Blood Orange Spritz

Whitley Neill Blood Orange Gin Glaze cake matched with Whitley Neill Blood Orange Spritz.


  • 175g soft butter​
  • 175g soft brown sugar​
  • 2 blood oranges if in season, if not normal oranges will do, zest of 2​
  • 4 tbsp of Whitley Neill Blood Orange Gin​
  • 3 eggs​
  • 175g plain flour​
  • 1 teaspoon baking powder​
  • 50g caster sugar​


Pre heat your oven to 160 degrees fan assisted and butter your loaf tin.

In a mixer beat together the butter and brown sugar until soft, creamy and pale in colour. This should take around 4 minutes in your mixer. Beat in the zest of 2 of the oranges, then beat in the eggs, one at a time. If the mixture looks a bit curdled, do not worry, just add a tablespoon of the flour and this will make it better.

Fold in the flour and the baking powder gently, do not over mix, then finally fold through 2 tablespoons of the blood orange gin. Scrape the batter into your loaf tin and smooth the top. Put into your pre heated oven for 45 to 55 minutes. The cake will be ready when the top is firm to the touch and a skewer comes out clean.

For the blood orange glaze, juice 2 of the oranges along with the zest and gin. Pour in the 50g of caster sugar and stir well to dissolve. Make holes in the hot cake with a skewer and then pour over the blood orange glaze, making sure the zest is evenly dispersed on the top of the cake. Leave to cool completely in the tin before serving. ​


Add 20ml Whitley Neill Blood Orange Gin into a rocks glass, top up with soda, lots of ice and garnish with an orange wedge. ​

Festival Creole Prawns

Christmas Creole Prawns

A spicy festive delight. A pot of this and some crunchy bread, a G&T.


  • 250g frozen raw king prawns, defrosted and peeled (tails on if you like)
  • 1 large onion, peeled and quartered
  • 1 fat clove garlic, peeled
  • 1 green pepper
  • 1 tablespoon olive oil
  • 350g jar Italian tomato passata
  • 1 red chilli, sliced
  • 1 tsp smoked paprika
  • 150ml dry white wine
  • 2 spring onions, including the green parts, finely sliced
  • Chopped coriander

Finely chop the onion and garlic, then de-seed and slice the pepper into thin strips. Heat the olive oil in a medium frying-pan and add the chopped onion, garlic and the sliced pepper. Cook stirring frequently until they begin to soften and colour. Add the prawns and stir them around for about 5 minutes, until they start to turn pink on both sides. Now pour in the sauce, use the white wine to rinse out the jar (shake it with the lid on), then add that too to the pan, along with the chilli, smoked paprika and some seasoning. Bring to the boil, give a good stir, then turn the heat down to a gentle simmer for about 5 minutes. Scatter with the spring onions, coriander and serve with lots of warm, crusty bread.

Chorizo and Sweet Potato Rolls with quick Cranberry Sauce

Chorizo and Sweet Potato Rolls with quick Cranberry Sauce

This is a great sharer to have friends and family over for a get together. Really easy to prepare and can be done well in advance so all you need to do is put the oven on and serve. It is a sweet, salty and savoury festive treat.


  • 3 medium sweet potatoes
  • 80g whole chorizo, chopped
  • 200g feta, crumbled
  • 3 spring onions, sliced
  • 1 red chilli, chopped
  • Zest and juice 1 lemon
  • 4 sheets filo pastry
  • 3½ tbsp olive oil
  • 1 tbsp cumin seeds


  • 100g light muscovado sugar
  • 100ml orange juice, fresh or from a carton
  • 250g pack fresh or frozen cranberries


Heat the oven to 200°C/180°C fan/gas 6. Prick the sweet potatoes with a fork, then roast in the oven until a knife slips through easily. This will take around 30 minutes.

Meanwhile, fry the chorizo in a non-stick frying pan over a medium heat for 3-4 minutes, stirring, until crisp. Drain on kitchen paper. Halve the sweet potatoes then scoop out the flesh into a mixing bowl. Add the feta, spring onions, chilli, lemon zest and chorizo. Season, then mix to combine.

To assemble the pies, lay out a filo sheet and brush it with oil, then put a quarter of the filling in the middle, towards one end. Fold up the pastry to encase the filling, folding in the ends as you roll to make a rectangular parcel. Arrange the parcels on a non-stick baking sheet, brush with the remaining oil and sprinkle with the cumin seeds. Bake for 15 minutes until hot and crisp.

For the cranberry sauce, tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.  Stir in 250g fresh or frozen cranberries (I actually prefer frozen myself!), then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries. The sauce will thicken as it cools.

Place the chorizo parcels on a serving plate and serve with the cranberry sauce.

Miso Baked Salmon with Asian Fried Sprouts

Miso Baked Salmon with Asian Fried Sprouts

Around the festive period Asian flavours can really excite the taste buds. Salmon is a very traditional fish at this time of year and this gives it a wonderful twist as well as a knockout way of cooking the much maligned sprout!!



  • 200g of miso paste
  • 40g of rice wine vinegar
  • 75g of mirin
  • 40g of sake
  • 75g of light soy sauce
  • 4 large, chunky fillets of fresh salmon, bones out, skin on


  • 500g Brussels sprouts, washed, trimmed and sliced
  • ½ tsp any neutral vegetable oil or coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric
  • ½ tsp ground black pepper
  • 2 tbsp coriander leaves, finely chopped


To start make the marinade. Place all the ingredients (apart from the salmon fillets) in a blender and blitz until combined. Place the fillets in a suitable container (skin side up) so they are close together but not squashed, then pour over the marinade to submerge. Leave to marinate in the fridge for 12 hours.

For the sprouts, heat the oil in a large pan or wok. Add the mustard seeds and when they splutter, add the coriander leaves and ginger garlic paste. Fry for a minute over medium heat. Add the turmeric and black pepper, stir to mix, and add the Brussels sprouts and mix well. Season with salt. Cover and cook five minutes over medium-high heat until the Brussels sprouts are tender but still al dente. Stir a couple of times during this time. Let the sprouts cook another five minutes, adding a little water if needed. Set aside and keep warm.

To cook the salmon, preheat the grill to the highest setting and adjust the oven tray to sit 10-12cm below the grill. Remove the salmon from the marinade and let any excess drip off, but do not wipe it away. Place the fillets skin-side up on a non-stick tray or frying pan and place under the grill. Grill for 5-6 minutes for a thick piece of salmon. Leave to rest for a few minutes and allow the residual heat to finish the cooking process.

Arrange the sprouts onto plates with the salmon and spoon over the remaining marinade and serve immediately.

Parma Violet; this summers must-have gin

Barman making Whitley Neill Parma Violet cocktail

Gin is a quintessential British tipple and synonymous with these long summer evenings – few things beat lounging in the garden with a gin in hand. But this year, why not give your G&T a violet-inspired twist?

Our range of traditional English gins take inspiration from around the world, and our delicious handcrafted Parma Violet Gin is no exception as it’s heavily inspired by the beautiful Italian countryside.
Continue reading Parma Violet; this summers must-have gin

Imbibe 2019

Imbibe 2019 logo and Whitley Neill range banner

We’re excited to be exhibiting at Imbibe UK on Monday 1st – Tuesday 2nd July, come and see us on stand D144.

Negroni Week

It’s #NegroniWeek. Bars and restaurants are celebrating one of the worlds best cocktails, whilst raising money for charity. Find your nearest participating venue here: http://fal.cn/spdz

• 25ml Whitley Neill Dry Gin
• 25ml Campari
• 25ml Sweet Vermouth
• Garnish – Fresh Orange Slice

Add all ingredients to a glass, along with cubed ice, and stir well. Garnish with a slice of fresh orange.

The Perfect Gin Gifts for Mother’s Day

Whitley Neill Gin range

If your mother is a gin lover like Johnny Neill’s grandmother was, then look no further for the perfect gin gifts! Our range of flavoured gins not only look amazing, but they also taste exceptional, bringing together a mix of innovative botanicals like cape gooseberries and baobab fruit with more traditional botanicals such as juniper, coriander, lemon & orange peel, angelica root, cassia bark and orris root. Continue reading The Perfect Gin Gifts for Mother’s Day