The Kitchen opens

EDP Norfolk - - Food Bites I - www.en­glish­

The Kitchen, English Whisky Com­pany’s new £400,000 ven­ture at their Roud­ham St Ge­orge’s Distillery, has of­fi­cially opened for busi­ness with a launch night for in­vited guests, cus­tomers and sup­port­ers.

The new build­ing is shared be­tween the busi­ness’s re­tail arm, sell­ing 300 whiskies and as­so­ci­ated prod­ucts, and a 68-seat restau­rant serv­ing break­fast, lunch and cof­fee. Lead­ing chef Richard Bain­bridge, of Nor­wich restau­rant Benedict’s, has joined EWC as a brand am­bas­sador to help spread the word about its whiskies in­clud­ing Parched, the last of The Nor­folk tril­ogy which was also launched at the event.

Parched re­ceived an im­me­di­ate ac­co­lade, be­ing named as Euro­pean Whisky of the Year in the re­spected Jim Mur­ray Whisky Bible awards. Andrew Nel­strop, the owner of EWC, was de­lighted with the new ad­di­tion to the com­pany’s port­fo­lio and said that the plan was to at­tract visi­tors from fur­ther afield as they could now offer visi­tors distillery tours and then a hugely im­proved food, drink and shop­ping of­fer­ing seven days a week. “We want to make it a cool place to come for those who don’t like whisky,” he joked.

They hope to ex­pand the busi­ness fur­ther by us­ing the out­door space and po­ten­tially of­fer­ing the venue to wed­ding par­ties.

Andrew and Katy Nel­strop with Richard Bain­bridge

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