A sun-kissed day spent with chef, author & artistic soul Gill Meller on his frankly jaw-dropping Dorset cliff top. Peregrines wheeled overhead, boats drifted by along the jurassic coast on the breeze and Gill prepared a few delicious dishes to pair with the Pentire cocktails Jack was making. Gill made Bass Crudo cured in garden herbs, sliced, laid over sourdough flatbreads from the wood oven and topped with a generous handful more of the diced herbs. Jack made Pentire martinis & a classic Coastal Spritz.
