Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin. Sloes are too bitter and sour to eat raw, but taste superb when preserved.

Sloes are the fruit of the blackthorn plant - a shrub with long sharp thorns which is traditionally used in Britain to make cattle-proof hedges. Centuries ago the berries were reputed to have magical ...

The University of Bristol researchers say this applies to lots of fruits that are the same colour, including damsons, sloes and juniper berries. It was really interesting to find that there was an ...

Five years ago, a documentary about the Duchy of Cornwall featured the then Prince of Wales in tweeds and jaunty red ...

Inspired by classic brasseries and steak houses, this restaurant has quickly become one of Perth’s most talked about with its ...

Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and ...