Drinks have been made here for more than a decade. We have decided to carry on in timely fashion. We are re-working and re-imagining the existing traditions of drink making. Our bar is alive with experimentation. There is a strong synergy between kitchen and bar. Sharing our knowledge of flavours and recipes, swapping our ingredients, expanding our drinks into our dishes and back into our drinks. Embracing the limitations of nature has, for us, spurred unbounding creativity.

We the free-thinking folk of The Ethicurean make our own house vermouth, The Collector. The creation of this drink has drawn on the complementary skills and passions of four friends.

Foragers, chefs, mixologists and researchers, we embarked on a vermouth adventure that led us from garden and field to the Cocktail bar and restaurant. It was a journey rich in experimentation.

Our restaurant drinks list is a product of seasonal variations. We find acidity not in citrus fruit but in a whole host of British ingredients and from our own experiments.

We have an ever changing list of beers and ciders brewed by ourselves and our friends from across the West-Country. We aim for these to be the first port- of- call for pairing with our food. The spectrum of flavours in the beers and ciders brewed in this country are for us the most true, honest and exciting partners for food cooked at The Ethicurean.

We keep a short European wine list.

The Ethicurean grow & press eighty types of old English apples, producing an entirely natural and additive free artisan blended juice. Simply exquisite.