Young chef’s last foraged berries used in memorial gin

The tiniest of gin productions has captured the memory of a young chef at a top restaurant who died suddenly in Blenheim in March. Just ten 200ml bottles of The Foraging Chef exist. The gin was made from kawakawa berries gathered by 25-year-old Swiss chef Manuel Rabl just before he died. The berries were dried, batch distilled, mixed with other distilled items […]