Elderwood Spirits is a collaboration between acclaimed Chef Mike Robinson and respected wine and spirit experts, New Generation. Mike started his career cooking as an apprentice in some of the best restaurants in the Savoie region of France. Four years of training led to 2 years cooking in Australia. Mike bought his first pub, the now legendary Pot Kiln, near Newbury. This is where Mike’s ethos of sustainability, quality and the use of wild food was developed. In 2017 the Pot Kiln was one of only 2 restaurants in Berkshire (the other being The Fat Duck) to be in The Sunday Times top 100 restaurants in the UK. In 2009 Mike started The Harwood Arms in Fulham with co-owner Brett Graham (of The Ledbury fame which has 2 Michelin Stars) to further the ethos of wild sustainable food in London. The pub attained a Michelin star in 2010 and has held it ever since – the only pub in London to do so, then and now! Elderwood – Combining premium spirits with bespoke blends of botanicals, sourced from English hedgerows and woods, Elderwood will be presenting a fresh twist on classic spirits, beginning with an English Gin. The base of the gin subtly combines juniper, coriander, and angelica, the holy trinity of great gin; forged with cassia and lemon balm; and finally infused with notes of elderberry, rowan, grapefruit and just a hint of cardamom. Small batch distilled for a delicately smooth taste. Elderwood will be presenting a fresh twist on classic spirits, beginning with an English Gin.
A small-batch spirit with grapefruit, cardamom, lemon, elderberry, juniper and coriander among its botanicals. The grapefruit is the star of the show in this clean, light spirit. Relatively sweet up front, some spicy hints come through in the form of dried chilli flakes and zippy pine needles with a smattering of grapefruit bitterness that carries through to the finish.