Sprigster, the premium consumer drinks brand created by the team behind award-winning and critically-acclaimed restaurant Pythouse Kitchen Garden in Wiltshire, today announces its latest line up of on-trade partners for summer 2022.
Adding to its roster of impressive premium stockists, and just in time for consumers to enjoy this summer, the refreshing non-alcoholic shrub infusion is now available within the inimitable Soho House group. This latest listing marks a huge milestone for the independent, home-grown brand.
Further stockists include industry heavyweights, with a focus on organic, British garden produce, such as Petersham Nurseries, Daylesford Farm, The Pig and The Newt in Somerset.
Having launched the original Sprigster blend in 2021, and recently debuted the sparkling wine alternative Sprigster Fizz, the brand’s unique, premium and natural non-alcoholic products can also act perfectly as a spirit substitute within a G&T or aperitif, or even as a deliciously premium soft drink option.
Piers Milburn, Sprigster Founder comments, “A year ago we identified five well-known hospitality businesses as being ideal partners and I am absolutely over the moon to have now completed this dream line-up of stockists. This incredible roster of premium on and off-trade listings are known for providing impeccable products and services, so we are extremely proud to be associated with and stocked by Soho House and the other fantastic institutions announced today.”
Springster infusions can now be enjoyed at Soho House’s Babigton House, Petersham Nurseries, Daylesford Farm, The Pig, The Newt in Somerset, amongst many other bars and restaurants, or found online at sprigsterdrinks.com.
More About Sprigster
Inspired by the seasonal and home-grown produce cultivated within a centuries-old walled garden, Sprigster and its unique blend of ingredients perfectly encapsulates the joys of an English country garden, making it the perfect product for the Fortnum & Mason patron.
The brand’s distinctive botanical infusions are created from key home-grown ingredients including Hops for dryness, Rhubarb for tang, Ginger for heat and Fennel Seeds for a subtle hint of anise. The addition of an English Discovery Apple reduction completes this modern interpretation of an old English shrub. The foraged ingredients are hot-steeped, fermented, distilled and infused for three weeks to give Sprigster its unique herbaceous tannins and complex flavour profile.
About Pythouse Kitchen Garden
The Pythouse estate dates back to the 13th Century, when the Pyt family inherited the land from the abbess of Shaftesbury. In 1707 the estate was sold to the Bennett family, who rebuilt the house and created the beautiful walled garden which has remained a working kitchen garden ever since.
The Victorians grew a wonderful array of exotic fruits in the impressive glass houses that ran the length of the North wall. A boiler system linked to cast iron heating pipes ensured the very best yields despite the unobliging climate.
It was in the 1920’s that the current owners employed a young man named Frank Hatton to oversee the management of the garden. In the 1950’s Mr Hatton saw the commercial potential of the plot and began to grow fruit and vegetables for residents of the estate, local shops, schools and pubs. Back then, the garden was wonderfully untidy, with a riot of produce spilling out over three acres and a potting shed where visitors could select and weigh their own vegetables to take home.
Mr Hatton, a charming man whose photograph now hangs over the door as you enter the restaurant, eventually retired at 92, but his spirit lives on and the passion he had for the garden has been inherited by the current owners of Pythouse Kitchen Garden restaurant.