Dean Banks spent his formative years after graduating from Dundee University honing his skills as a chef in a variety of highly regarded restaurant kitchens including the Balmoral Hotel in Edinburgh and the Tides Lodge in Tanzania. Along with cooking in Michelin-starred restaurants, Dean spent time as a private chef creating menus and cooking at venues and working for private clients around the world.
In 2018, Dean made it to the finals of the prestigious Masterchef The Professionals final. In 2019 Dean upended his first restaurant Haar, a seafood restaurant in the five-star Kinnettles Hotel in St Andrews. With a taste for adventure and exploring flavours, Dean’s heart was always in Scotland and in particular his hometown of Arbroath in Angus. It’s this combination of love for flavour, place and food and drink that led Dean to launch Lunun Gin in late 2019.
Lunun Gin brings together a number of exotic botanicals from around the world, a reflection of Chef Dean Bank’s culinary travels, tastes and love of the fusion style of food that blends and balances ingredients. Distilled using Kaffir Lime Leaf, Sea Buckthorn, Sichuan Pepper, Kombu Kelp, Ginger and Lemongrass, the gin is described as having notes of citrus and spice on the nose and in the flavour profile, balanced and smooth with a warming spice and subtle heat on the finish.
Key Botanical(s): Kaffir Lime Leaf, Sichuan Pepper, Kombu Kelp
Gin Style: London Dry
Strength: 41% vol
Goes great with: A wedge of lime, tonic and ice.