The Bailey Head

Today sees our Gin Menu grow by ten, to thirty two!

The new additions are:

Edinburgh Rhubarb and Ginger
Tangy spring rhubarb is macerated in oriental ginger and a twist of lemon zest before being infused with pure Edinburgh Gin. This provides a glorious depth of flavour.

Geranium
Exquisite London Dry Gin made with actual geranium, a fantastically aromatic plant. Very unusual, distinctive and utterly delicious.

New York Spirit Co Dorothy Parker
All the botanicals play their part in this gin. The palate of hibiscus petals appear prominent, but not at the expense of juniper. This is still very much a proper gin. The spiciness of cinnamon spiciness develops wonderfully.

Gabriel Boudier Saffron
The result of an alliance between Great Britain for its London Dry Gin, India for its spice and French know-how. This original product with exotic notes is manufactured entirely in Dijon.

Hoxton
A medley of natural and ethically sourced ingredients including coconut, grapefruit, juniper, iris, tarragon and ginger. These are macerated for five days before a single distillation in 150 year old copper pot stills to obtain the perfect concentration to then be blended with grain spirit. Made by Gabriel Boudier in Dijon.

Jinzu
Jinzu is a Scottish made gin with a Japanese flavour. Cherry blossom and yuzu are used as botanical ingredients and then Junmai sake is blended with the finished gin.

Portobello Road No 171
A classical botanical selection with cassia bark and nutmeg contrives a London Dry Gin with a big depth of flavour.

Rock Rose
This very northerly gin from Caithness features an alluring botanical selection including locally harvested rhodiola rosea, rowan berries, sea blackthorn, blueberries, verbena, coriander seed, cardamom and juniper.

Tann’s
This triple distilled Spanish gin is a great mixer and is made from nine botanicals and added herbs, thus exhibits the aromas and flavors of juniper, coriander, cucumber, rose petals, cardamom, mandarin peel, orange blossom, lemon peel, liquorice and raspberry.

Gin Lane Pink
A pink gin which harks back to the Victorian era with its style and flavour. Made by infusing the gin with bitters, giving it a good kick of spice.

The full Gin Menu can be found here http://baileyhead.co.uk/gin-menu/

The Bailey Head Freehouse in Oswestry, which was opened by the Mayor of Oswestry just eight months ago, has reached the finals of the first ever Hospitality Social Media Awards.

The pub specialises in constantly changing microbrewery real ales and craft beers, a large range of small batch gins, an extensive soft drinks range, and local Shropshire and Welsh simple food. They are especially well known for their locally sourced cheese boards, pork pies, scotch eggs and antipasti, as well as winter specials such as local Shropshire Venison Casserole.

The husband and wife owners, Grace Goodlad and Duncan Borrowman, will find out on 23 November at an award presentation at The Palace Hotel, Manchester if they have won the national prize.

Duncan Borrowman said: “After only being open for eight months it is fantastic to have been judged as one of the best pubs in the country for our social media. We use a number of online media to keep our customers informed of what we have on, including a website, Facebook, Twitter, Mailchimp and more recently Instagram. It is increasingly important in the 21st century that we keep in touch with our customers through Social Media.”

Our front door is usually propped open during opening hours, so many of you may not notice that over the last few days Grace’s father has been working on it and repainted it. The door knocker was one thing that was broken. When buying a new one we obviously needed a good solid brass knocker as befits the building. We chose a knocker that is a hat tip to the pubs longest serving name, Eagles, and have fitted a really nice brass eagle. We hope people like it.