This post is published in partnership with Bombay Sapphire, who sponsored this post. In it I share my preview The Grand Journey from Bombay Sapphire and share my recipe which features two of the 10 botanicals. The saffron and coriander crusted lamb chop recipe follows at the end of the post. Enjoy!

The Bombay Sapphire Grand Journey returns to London this summer after a sellout season last year. Ivano Tonutti is the Master of Botanicals for Bombay Sapphire, and he travels the world to sustainably source the world’s finest botanicals for their gin. The Grand Journey is a fun and delicious multi-sensory dining experience with dishes created by Michelin Star Chef Tom Sellers of Restaurant Story and Bombay Sapphire cocktails created by Sean Ware to reflect these journeys and to showcase the flavours and the gin. The journey takes place on the Laverstoke Express, and takes you through the 10 sustainably sourced botanicals that are used to flavour Bombay Sapphire, from Java to Ghana to Tuscany, all the way to Laverstoke Mill, the home of Bombay Sapphire.

I caught up with Tom Sellers and Sean Ware at Tom’s restaurant Story in Bermondsey. We chatted about the perfect Bombay Sapphire G&T (made for me by Sean with 50ml gin, 100ml tonic (Fever Tree), ice and a wedge of lime) and Bombay Sapphire itself, a gin composed of 10 botanicals which are vapour distilled (the botanicals are contained in a basket which the gin is forced through during the distillation process), using a recipe that goes back to 1761, the recipe originally developed for Warrington Gin by Thomas Dakin. 


I prepared one of the dishes from the journey with Tom, a dish that showcase lemon, one of the 10 botanicals in Bombay Sapphire gin. The dish featured lemon with scallops, on one side raw and served diced with apple, lemon pulp, creme fraiche and sliced radish, on the other side a scallop was served after being fried in vanilla butter (which works very well with the sweet scallops and lemon) and on a lemon foam (made of egg yolks slow cooked in a thermomix with tarragon, chardonnay vinegar, lemon, salt, sugar and clarified butter).


Sean prepared one of the cocktails for us to showcase another of the 10 botanicals, coriander seed. He presented this in a Meghrebi Hi-Ball, a smart and very refreshing cocktail based on a Moroccan mint tea. Here, Sean used his Moroccan liqeur (vodka, mint, coriander seeds and saffron with simple syrup) with mead (a fermented honey wine, an ancient idea and recipe, and very good) and Bombay Sapphire gin.


Which all got me thinking back in my kitchen at home. I reviewed the 10 botanicals of the Bombay Sapphire botanical journey but I kept going back to the Meghrebi Hi-Ball and the gorgeous flavours within. I couldn’t stop thinking that those flavours would be wonderful with lamb. So I chose lemon and coriander seed, enhanced with saffron with a little cumin seed and chilli for background notes in this recipe for Saffron and coriander crusted lamb chops with saffron creme fraiche. The recipe follows below – enjoy! (with a G&T, right? I did!)


The Grand Journey will take place in London from July 17th to the 23rd. Tickets are £30 each. Full details on the Bombay Sapphire website:


Saffron and Coriander Crusted Lamb Chops with Saffron Creme Fraiche
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Saffron and Coriander Crusted Lamb Chops with Saffron Creme Fraiche


    for 2 people
  • 6 lamb cutlets
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • a generous pinch of saffron threads
  • 1 tbsp mild chilli (like Korean chilli powder or pul biber)
    to finish
  • the zest of 2 lemons, and half a lemon for juice
  • 2 tbsp of fresh mint
  • sea salt
    saffron creme fraiche
  • a pinch of saffron threads
  • 250 ml creme fraiche
    edible flowers optional but very pretty!


  • Toast the cumin seed and coriander seed in a dry frying pan over a high heat for a minute or so until they start to pop or you can smell them. Add the saffron threads for 30 seconds and grind in a pestle and mortar until you get a fine-ish powder (retaining some texture).
  • Press into the lamb chops on both sides and store covered in the fridge over night, or for at least 2 hours.
  • Take out of the fridge an hour before you plan to cook them and press the lemon zest into both sides (saving some to sprinkle over after they are cooked). Also season with sea salt at this point,
  • Prepare your saffron creme fraiche by pouring a tablespoon of hot water over the saffron. After 10 minutes mix this into the creme fraiche and season.
  • Fry or BBQ the lamb chops to taste (I like mine medium rare, which is 3 minutes each side for my chops, this will depend on how thickly they are cut). Allow to rest for a few minutes.
  • Serve the lamb chops on the saffron creme fraiche with a squeeze of lemon over, a sprinkle of lemon zest and the fresh mint.
  • Eat immediately!




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