insideKENT Magazine Issue 84 - March 2019 | Page 64

FOOD+DRINK
a toast TO KENT CONT.
WANT TO GET
INTO THE TIPPLE
BUSINESS?
Have y ou been inspir ed b y K ent pr oducers?
Keen to ste p up y our home-br ew ef forts or
move into viticulture or distilling? Or simply love a
Kentish tipple?
Here are some hints and tips from the makers
themselves to help you break into the tipple business.
T H I N K PR O D U C E
Shepherd Neame
Shepherd Neame has been based in the mar ket
town of Faversham, Kent for over 300 y ears.
Perhaps best known for Great British classic ales
such as Spitfire, which carries the Royal Warrant,
its diverse portfolio includes Five Grain Lager,
Bear Island East Coast P ale Ale , and the
Whitstable Bay Collection.
It also brews international lagers under licence
including Sam uel Adams Boston Lager . T he
independent family b usiness boasts an a ward-
winning visitor centr e and mor e than 300
pubs and hotels thr oughout London and the
South East.
www.shepherdneame.co.uk
“At Copper Rivet Distillery, we are extremely lucky
that our home of Kent, the Garden of England, is
abundant with the highest quality natural produce
that can be used as the base ingredients for so many
food and drinks. My tip f or anyone starting out is
please do not take the easy r oute of buying the
cheapest ingredients. Put the ef fort in and spend
some time looking ar ound your local area. If you
put in the har d work you will find w hat you are
looking for, just as we did – excellent farmers growing
world-class produce right her e in Kent. Not only
will this giv e you the kno wledge of what you are
buying and how it has been g rown, you will have
the provenance that the customer enjoys and, over
time, you will build a great relationship with your
partners that provides you with the stability of supply
that is essential as you grow.”
Matthew Russell, Co-founder, Copper Rivet Distillery
T H I N K PR O D U C T
“There are plenty of ways to bring a new product
to market, but the easiest way is to start small, have
someone else produce your product so you're not
having to wade through all the relevant regulations
at the outset, and test the mar ket with your idea.
Also, try to anticipate the market; gin is all but out
now for new product development, so where is the
market going next?”
Will, Greensand Distillery
T H I N G PE R S E VE R A N C E
“It is VERY hard work, but if you have something
you believe in, then go for it. You will have sleepless
nights, but it will be worth it!”
Terlingham Vineyard Paula, Wise Owl Cider
From their boutique, family-run four-acre vineyard, with rolling views across the Channel fr om its
location just north of Folkestone on the Kent North Downs, Terlingham Vineyard is passionate about
producing unique and delicious wines with integrity. T H I N K PL E A S U R E
Using natural farming techniques and a great deal of time, effort and love to cultivate their vines, all
of their wines are made from the Pinot Noir, Pinot Meunier, Chardonnay, Bacchus, Dornfelder and
Rondo grapes grown on their south-facing c halky soil slopes . Managing the w hole harvesting and
pressing process allows Terlingham full control, with an end result of exciting and varied wines, each
with a story to tell.
www.terlinghamvineyard.co.uk
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“Have fun! Wine making is a real art, especially if
you are trying to do it na turally, without adding
artificial chemicals and preservatives. But with a bit
of trial and error you'll soon be making something
you can really enjoy and be proud of !”
Jackie, Terlingham Vineyard