Drinks made to complement your menu

Soft Pairing

Course by course: A full non-alcoholic pairing built to run alongside your tasting menu, with each drink made for its plate.

House Drinks

Only at your table: A signature kombucha or house soda created for your restaurant, one your guests won't find anywhere else.

From Your Kitchen

Nothing wasted: Drinks made from your kitchen's leftovers, turning peels, trimmings and herbs into something worth serving.

A soft pairing worth choosing

More guests than ever are choosing not to drink, and they deserve more than a lime and soda. With a background in cellular and molecular biology and time spent in a Michelin-starred kitchen, I approach drinks the way a chef approaches a plate. I taste your menu, look at what's in season and what your kitchen has to hand, and build drinks that sit alongside each course, so the soft pairing becomes something guests choose because it's good, not because it's the only option.

A recent pairing

For a Bristol restaurant's seasonal lunch menu, I created a six-drink soft pairing to accompany each course:

  1. Sparkling Bramley apple with Mexican apple marigold

  2. Yarrow and lemon verbena tea with fresh ginger, milk-clarified for a silky, crystal-clear finish

  3. Plums infused with Lapsang Souchong, with mustard leaf water

  4. Apple and pear juice infused with kombu seaweed, fat-washed with a farm herb butter and finished with greengage purée

  5. Non-alcoholic limoncello, made from leftover citrus peels drawn into a sugar syrup and blended with fresh lemon juice and sea salt

  6. Rhubarb shrub with toasted buckwheat and fig leaf

"She was blown away by the dazzling flavours and how they complemented and worked with the different plates of food, and at the end said she had actually preferred it to the alcohol flight."
— Restaurant guest

How it works

  1. Taste. I come in, taste your menu and talk through what you want the drinks to do.

  2. Develop. I create and refine drinks with you, using seasonal ingredients and, where possible, produce from your own kitchen.

  3. Supply. I brew in small batches in Bristol and deliver in 1-litre bottles, ready to serve.

  4. Evolve. As your menu changes with the seasons, the drinks change with it.

Let's talk

If you'd like a soft pairing that stands up to your food, I'd love to hear from you.