Frustrated restaurateurs create homemade vermouth for own Ethicurean site and independents

By Richard Siddle

Published: 21 November, 2014

Frustrated that they could not find a vermouth good enough to serve in their Bristol restaurant, the team behind the Ethicurean restaurant in Wrington, Bristol, decided to go and make their own.

Frustrated that they could not find a vermouth good enough to serve in their restaurant, the team behind the Ethicurean restaurant in Wrington, Bristol, decided to go and make their own.

The result is The Collector which not only goes on sale to Ethicurean customers next week, but is also available to interested on and off-trade customers.

It has taken the Ethicurean team, led by its drinks supremo, Jack Adair Bevan, five years to come up with a vermouth they were happy with. The Collector includes a complex blend of botanicals, wine and caramel. It has already been serving the vermouth to customers, but is now going in to batch production for wider release across the trade.

The Collector is in reference to those "relentless in their endeavour for the particular". It includes 20 botanicals including herbs grown in the restaurant's walled garden, as well as other wild ingredients all of which is blended with white wine and caramel made in the restaurant kitchen. It is one of three three vermouths available.

The Collector is available in a 70cl bottle and has a RRP of £22.50 excluding VAT (wholesale).

The Ethicurean is based in Barley Wood Walled Garden, Wrington and is owned by friends Matthew and Iain Pennington, Paûla Zarate and Jack Adair Bevan. Its menu is driven by produce grown on-site and in the surrounding area with a strong focus on seasonality, and ethical sourcing of ingredients.

It won the Observer Food Monthly Best Ethical Restaurant 2011 and a Michelin Bib Gourmand 2013.

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