Not all syrups are made equally

The expectation when you walk into a delicatessen is of unique products, hand-made artisan products, products that have a ethical message behind them.  So often though the products on offer are not upon close inspection anything but. It is a shame to often see branded products on both the deli shelves and on the supermarket…

Knowing the origins of your food

I am extremely lucky to have the perfect view each day from the bottom of our garden in France. The local beef bulls, two year olds, have the run of lush meadows and fresh air. Our local farmer Christian ensures they are fed high quality hay and pellets and that the cattle are regularly rotated…

The Foraging Trend

There is a growing trend at the moment for foraging wild plants, herbs, seaweeds and other bountiful ingredients from nature.  There is also a misconception that what may be termed as foraged may not necessarily be so.  At Ion we use simple ingredients, young spring buds from the local conifers, spring water and sugar. The…

First Choice for Pine Syrup

Ion Syrup took its debut at the recent London Restaurant Event in Olympia London. We were very proud to be on display with other artisan produce offered by First Choice Fruit and Produce Ltd of New Covent Garden Market. Ron Maxfield introduced potential clients to the many culinary uses the Pine Syrup has and with…

Syrup Of The Mountains

The stunning heights of the Carpathian Mountains are a huge part of our families lives.  The mountain slopes provide in May and June the tiny fir and pine buds from which our syrup is made.  Hand picked, these are slow cooked to extract their rich flavour and just enough sugar added to make a syrup.  We…

Fruits of the Forest

The wild plants of the forests provide us with some wonderful flavours – in this dessert, wild brambles and mountain firs, their tiny bud tips from which our sweet syrup is made. On a long hot summer, a fresh, cooling yogurt served with hand-picked brambles, sharp and tangy, with Ion Fir Tip Syrup soaked walnuts…

Ion Pine Cone Bud Syrups – syrup from the mountains — Judi Castille

During may and June of each year the Carpathian mountains in Romania blossom with wild flowers, pine and fir buds. This new growth is packed full of oil and when simmered slowly for a few hours with added sugar, fresh herbs and citrus fruits, creates a deliciously rich syrup, dark and tangy, aniseed and licorice, […]…

Making Ion Syrup

Each plant used in making Ion Syrup is picked from different mountain regions each year. The hand-picking and transporting is made possible by mountain-experienced locals, on foot – a new challenge undertaken every year – due to the changing character of the wild environment. It is produced by an exact recipe – created by and…