When life gives you lemons…freeze them!

Ever had the odd occasion when you want a cheeky gin but ice and a slice means cutting up a lemon which will then go to waste?

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One option is to have G&Ts until the whole lemon is vanquished. Alternatively, you could try this clever tip…

Chop your lemon, pop the slices in a container and put it into your freezer – next to the bottle of Hendricks, which obviously tastes better under zero degrees! Next time you want a gin and slim, take a slice from the freezer for instant ice and a slice. And if you sip slowly enough (not possible after witching hour on a Friday) the lemon in your glass will defrost as you drink! Cheers!

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The Pint Shop

img_2880Walking into The Pint Shop in Oxford’s restaurant-packed George Street is a little like walking into a 1960s pub – although it’s actually inspired by the beer houses of the 1830s. The venue looks sparse, with the type of benches and bar stools I can only remember from the dingy dives frequented in my university days. But don’t be fooled. This new bar-cum-restaurant is so on-trend, providing a wealth of ales, lagers and stouts for the would-be craft beer connoisseur, as well as a menu of 102 gins. While Marc supped on pints (including a deeply chocolatey stout called Holy Cow Bell), I tried my hardest, dear reader, to sample as many of the gins as I could. I simply ran out of time.

Below the bar is a simple and spacious restaurant which immediately makes you feel relaxed. The staff are friendly and know exactly what they’re talking about (whether your question is booze or food related). The food is cooked on coals – giving the meat a rich charcoal edge.

Browsing from the menu got my taste buds exercising, and choosing was a trial that no-one should have to endure on a date night! Just so many of the dishes looked enticing to someone normally used to a sloppy TV dinner in front of The Apprentice.

Marc had the unusual shrimp pasty with pickled red onion to start, while I had the southern fried chicken with saffron aioli. Both were delicious, although we agreed that while the pasty pastry was delicious, it did slightly overpower the prawns inside.

For main, I plumped for venison haunch, with squash hash and crispy sage, while his nibs had an all-time favourite: pork belly (cooked deliciously overnight) with braised hispy cabbage in an apple and mustard sauce.

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Both plates were soon depleted, along with the side orders of honey roasted carrot, celeriac and parsnips, red cabbage slaw with cider mayonnaise, and triple-cooked spuds – which were divine, despite the fact that I had failed to notice that they came in a truffle cheese sauce (yes, I am a Philistine who does not enjoy truffles!) Be warned, would-be-Pint-Shopper, the sides are big enough for two or more people, so you really don’t need too many.

At this point Marc and I were both sated, and had little room for anything else, so we sacrificed the coffees and begrudgingly had puddings instead *winks humourously*. Not wanting to mix my drinks, I decided on the gin float.img_2887

This was the most beautifully delicious damson sorbet bobbing in Broker’s gin and framed by a yummy ginger snap.

Marc was slightly disappointed at the size of his tiny espresso and chocolate pot, until he realised it was such a dark, rich delight that it was more than enough to savour with the accompanying shortbread.

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All in all, an evening well spent. Great food and drink, and welcoming staff wrapped in a friendly and relaxing hostelry.

Date night score: 10/10img_2889

For more information, go to pintshop.co.uk/