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, […]…

Appetizers with Pine Syrup

The cocktail hour, time to taste a variety of appetizers before the main meal, and drinks to get the party started.  Cured meats, olives, cheeses, and vegetables in oils and vinegars – lots of variety to get the taste-buds working.  Often salty, or sharp, we added a little tangy Pine Syrup to give some  of…

Lime and Pine Syrup marinated Salmon

Quick and tasty. Mix pine syrup and soy sauce in equal parts, add a squeeze of fresh lime juice and pour over salmon fillets and leave at room temperature for an hour to marinade.  For a fish pie, dicing the salmon allows more of the marinade to seep into the fish, along with a mixture…