Embodiment of a category
The bar will serve no coffee. Instead, it’s tea and botanicals done differently.
We call it Whole Plant Design: understanding and creating with each part of the plant, from leaves and flowers to seeds, bark, roots and fruit. Our beverage design system takes a chef’s approach, using techniques to build depth, giving once-singular drinks the structure, complexity and intensity of other categories. It can mean future-forward non-alc alternatives or signatures, or very inventive versions of iced tea. For pure, one-ingredient drinks, like a single garden tea, nothing changes. We source in peak season and prepare it perfectly. The range is endless, and whatever it is, it all fits into the same whole plant system.
Guests will be immersed in EBC x Food Pairing, one of the most incredible movements we’re seeing. We’ll serve small plates, seasonal and focused on vegetables and fruit, paired with drinks that complement or contrast. We’ll also highlight tea temperature. Poured from 4°C to 90°C, will add another dimension to a dish, bringing out umami, melting richness or cleansing the palate.
We’ve always been a very private company, but the bar will share the work we do in our certified organic factory in Cheltenham with our customers. Upstairs, we’ll have a retail store, more like a mini warehouse, holding everything we make.
