A new cocktail from chef Philippa Davis

WE love raspberries and with a Scottish heritage we are also partial to a good malt whisky, so the latest postcard recipe from Shaftesbury-born chef Philippa Davis really hit the spot!

Philippa is a private chef whose various commissions and invitations ensure she is always on the move. She now her own website, and sends e-postcards from her travels. She describes her website as a journal and an edible map, in which she describes the food, markets, shops, restaurants and producers she meets and visits.

Her most recent postcard follows her “bonnie trip” to the West Coast of Scotland, which led to the creation of her Reach for the Skye whisky, raspberry and mint cocktail.

“I knew I had reached West Coast Scotland. Sun, rain and mist battled to be the prevailing weather, all within ten minutes. Dark and glistening burns tore through the moody purple heather that carpeted the craggy rocks and my mobile phone signal became as rare and elusive as a golden eagle.”

Philippa’s destination was the beautiful Isle of Skye but she passed on the usual tourist attractions of sight-seeing, walking, climbing, fishing and boating. She had come for the food – the venison, scallops and wild mushrooms, some of Skye’s renowned restaurants and to visit a whisky distillery.

She was entranced and fascinated by the age-old process of creating Scotland’s national drink, and in honour of her new-found deeper appreciation for whisky, she created Reach for the Skye.

Other postcards have featured delicious dishes created while she was working in Provence. Visit her website for the Reach for the Skye cocktail, her Borlotti Bean Salad with Tomatoes, Roast Figs and Blue Cheese, and her Provencal take on Summer Pudding.

You can also subscribe to receive her e-postcards.