“It’s all too easy to set up food or drink business because there are so many companies who will help put the recipe together, source ingredients for you, and then do the manufacturing. But I wanted to do it the hard way, knowing the provenance of what I would be working with. So, in terms of the botanicals in our gin for example, the watercress comes from the beds just outside our premises, the lavender from just around the corner, and spring water bubbles up on-site. It’s about authenticity.”
