The Kitchen opens
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