What culinary techniques does Adam Ringham use to create his unique mead recipes?

Hi, I’m from . How can I help?

I work with mead a bit like a chef works a sauce: layering flavors and textures over time. For that Christmas mead you’re seeing, I used double fermentation to build depth and sparkle, then focused on ingredient pairing rather than just alcohol content.

I start with a specific honey (like orange blossom for floral citrus notes), then build a “herbal and fruit frame” around it: neroli and melissa for calming aromatics, rosehips to add acidity and balance the caramel tones from long-aged honey.

I also think in pairings from the start. That mead was designed to sit next to lamb lollipops glazed with black mangrove honey, paprika, and peri-peri, so the citrusy, pineapple-like top notes cut through the fat while the caramel base hugs the smokey-sweet glaze.

Is there a style of mead you’re interested in creating—sparkling, still, herbal, dessert?