“One of the great things about Asia is the food. And it just kind of blew our minds, thinking that there are so many botanicals that lend themselves to spirits and why isn’t anyone using these.”
After trying her first bottle of ‘booch in Shanghai, Freya was hooked. Brewing the fermented tea under her desk at university soon evolved into transforming her parents’ flat into a micro-brewery, and now Fix8 produces blends of strawberry tulsi, triple ginger and citrus saffron in Lower Sydenham.
Read MoreFrom a tiny, juice-splattered home kitchen to a full-blown production facility in Walthamstow, Robyn and her partner, Ed Taylor, have created Square Root, an all-natural drinks brand that’s bringing old-school soda pop to a whole new generation.
Read MoreA journey through Vietnam, Cambodia, Thailand and the Philippines – and a desire to give something back to the environment – led to the creation of Tarsier Spirit, and a gin intended to distill the culinary flavours of Southeast Asia.
Read MoreThe edgy, industrial backstreets of Peckham provide the setting for Kanpai, the UK’s first sake brewery and taproom, founded by Lucy and Tom Wilson, and now just reopened out of lockdown.
Read MoreChampioning wellbeing through herbs, the profits from Nat’s herbal tea blends help fund nature-based activities within Hackney.
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