IN THE HEART OF LEITH lies a gem of
ethical entrepreneurship: Lind & Lime Gin.
With a recent achievement of B Corp
accreditation, (demonstrating the company’s
social and environmental performance) Lind &
Lime has not only raised the bar in the spirits
industry but has also crafted an experience that
embodies the essence of sustainable and
socially responsible business practices.
My visit to Lind & Lime with two old school
friends provided me with the perfect tonic to
my culinary and drink-inspired weekend,
showing them the best Edinburgh has to offer.
As we embarked on the tour, led by our
bubbly thespian guide, Georgia Lee, it became
apparent that this wasn’t just a typical gin
tour—it was an immersion into the world of
conscientious craftsmanship.
B Corp Certification is a designation that a
business is meeting high standards of verified
performance, accountability, and transparency
on factors from employee benefits and
charitable giving to supply chain practices and
input materials. The distillery joins only 19 gin
distilleries worldwide that hold the title,
becoming only the fourth Scottish gin distillery
to attain the certification, alongside Botanist
Gin, North Uist and The House of Botanicals.
Ian Stirling, Co-Founder of Lind & Lime
said: “The B Corp certification felt crucial for
us. It validates our commitment to sustainable
and responsible business practices but perhaps
more importantly, it provides us with a credible
and recognised framework to measure our
social and environmental impact..
‘Being a B Corp aligns with our core values
and mission, serving as a guiding principle foreverything we do. It’s not just about being a
profitable business - it’s about using our
platform to drive meaningful change and
contribute to a better future for all.”
From sourcing materials to engaging with
stakeholders, every decision the business
makes reflects a commitment to sustainability
and social responsibility. It’s not just about
making exceptional gin - it’s about doing so
with integrity and purpose.
The story behind Lind & Lime is one of local
pride and historical revival. Founded in 2018
by Edinburgh locals and friends Ian Stirling
and Paddy Fletcher, the distillery stands as a
testament to Leith’s rich distilling heritage.
Their dedication to restoring this legacy is
evident not only in the exquisite gin they
produce but also in their innovative approach,
as seen in the UK’s first vertical distillery, Port
of Leith, where we indulged in a pre-dinner
cocktail later.
Lind & Lime is a classic London Dry Gin,
produced using just seven botanicals, with
juniper at its core, complemented by fresh lime
peel and pink peppercorn.
The name is inspired by Dr James Lind, an
Edinburgh educated Royal Navy surgeon who
is recognised for developing the theory that
citrus fruits, i.e. limes, could prevent scurvy.
The tour itself is a delightful blend of
education and indulgence. Georgia Lee
expertly guided us through the intricacies of
gin-making, sharing insights into Lind &
Lime’s unique process and the history of this
beloved spirit. The highlight, undoubtedly, was
the opportunity to bottle our own gin—a
personalised memento of an unforgettable17
Culinary capers in the capital with Kerry Teakle
Lind & Lime distillery tour is just the tonic
Surgical gin makes cut
experience.
But the indulgence didn’t end there. We
savoured samples of Lind & Lime Gin and their
equally impressive tawny port, gaining an
appreciation for the distillery’s diverse
offerings. And what better way to conclude
than by crafting our own Gin Gimlets, under
Georgia’s expert guidance?
The Lind & Lime Gin Tour offers more than
just a tasting experience. It’s a celebration of
ethical entrepreneurship and the art of fine
craftsmanship.
Whether you’re a gin enthusiast or simply
seeking a unique Edinburgh adventure, Lind &
Lime delivers an experience like no other—a
true tonic for the soul.
Cheers to Lind & Lime for setting the
standard in ethical excellence.lindandlime.com/
http://www.leithdistillery.com/the-distillery-barTomás GormleyFounders Paddy Fletcher (left) and Ian StirlingTHIS IS A
SHAMELESS
PLUG for food
writer (and
dear friend)
Ghillie Basan’s
new book
Seafood
Journey, which
includes a
foreword by
Gary Maclean,
the National Chef of Scotland.
The very modest and understated
Ghillie Başan lives in the Highlands in a
beautiful remote cottage. She is also one
of Scotland’s Food Tourism Ambassadors,
championing local produce.
She has written more than 50 books on
different culinary cultures which, in the
last 40 years, have been shortlisted and
have won awards. Her recent book, on
Lebanese cooking, won Best in the World
in the Gourmand International Cookbook
Awards 2021 and A Taste of the Highlands
was shortlisted for the Guild of Food
Writers Award 2022. Her food and travel
articles have appeared in a huge variety
of newspapers, including the Sunday
Times and the Daily Telegraph, and
magazines such as BBC Good Food and
Delicious.
Being allergic to fish and seafood, I
won’t be able to indulge in any of the
recipes, but everyone needs to know
more about Ghillie, a very talented food
writer, who despite her impressive literary
catalogue, remains relatively unknown.
Scotland produces some of the best
fish and shellfish in the world. In her latest
book, Ghillie embarks on a journey
around Scotland’s long and varied coast
and across to the islands. As she meets a
host of people whose lives revolve
around the sea – fishermen and women,
salt producers and seaweed harvesters as
well as seafood chefs, shellfish farmers
and boat builders – she learns about age
old traditions and modern innovations.
Featuring almost a hundred recipes,
from traditional favourites such as
Champion Cullen Skink and Creamy Fish
and Leek Pie to more adventurous dishes
such as Singapore Spineys and Monkfish
Tagine, this is a wonderful celebration of
Scotland’s culinary association with the
sea.Seafood Journey, £25 hardback –
ISBN 9781780278322Boat comes in
for author Ghillie