The Botanist released a five-part mini-film series called “Wild – A State of Mind”, featuring chefs, bartenders and foragers from countries such as the UK, US, Canada, Singapore and South Africa.
Scottish gin brand The Botanist gets back in touch with Mother Earth, as part of its ongoing #BeTheBotanist campaign which aims to highlight the beauty and diversity of nature and all it has to offer.
As part of the #BeTheBotanist campaign, the brand released a five-part mini-film series called “Wild – A State of Mind”, featuring chefs, bartenders and foragers from different countries around the world namely the UK, US, Canada, Singapore and South Africa.
The five-minute short films follow Nick Liu, Executive Chef and Partner at DaiLo and Little DaiLo Restaurant in Toronto, Canada, Nick Weston (from the UK), the Director of Hunter Gather Cook, Philip Stark, the Professor and Director of the Berkeley Open Source Food project in the US, Roushanna Gray (from South Africa), Founder of Veld and Sea, and Vijay Mudaliar, the founder of NATIVE, a foraged mixology bar in Singapore.
The films focus on each individuals’ efforts to reconnect with the natural environments in their respective countries amidst expanding global digital era. The WILD films take the viewer on a journey of honouring and living in unison with nature.
In keeping with the brand’s theme of foraged and hand-picked ingredients, viewers will gain a better perspective on the art of foraging as well and the source of our livestock, vegetables and ingredients in our food.
The Botanist gin itself is made from 22-hand foraged ingredients from the island of Islay of the west coast of Scotland. Featuring botanicals such as juniper, spear mint, chamomile or creeping thistle, each of the ingredients are found on the island of Islay and are tenderly hand-picked by The Botanist’s full-time professional forager, James Donaldson. for every year’s harvest.
In celebration of the Malaysian release of the mini-film series, we were treated to a farm-to-table experience at the Roost in Bangsar, Kuala Lumpur. The menu comprised an array of natural-ingredient dishes courtesy of Chef Albert Frantzen, while locally-inspired foraged cocktails were made by none other than Bar Awards 2019 winner Shirmy Chan.
Free-range Chicken, Polenta, and Demi-glaced Baby Carrots, courtesy of Chef Albert Frantzen at Roost KL in Bangsar
For dessert, Panna Cotta with Coconut and Passion Fruit
The first cocktail courtesy of Shirmy Chan, called the 'Red Yum' made using The Botanist Gin, Cointreau, Roselle, Lemongrass and Fresh Lemon Juice
The second cocktail made by Shirmy Chan was called 'Treasure 8' and it was made up of The Botanist Gin, Punt e Mes, Elderflower Liquer, Wood Smoke and Tea Quail Egg
The final cocktail was called 'Hacks', made up of The Botanist Gin, Mint, Orgeat Syrup, Blackstrap Molasses, Fresh Lime Juice and Tonic Water
(Swipe left for more)
To view the mini-film series Wild – A State of Mind, click on to The Botanist’s website here.