Tredwells partners with Seedlip on its Planted supper clubs


Recipes from a bespoke collection of Seedlip cocktails

In celebration of Veganuary, Tredwells is delighted to have launched a series of plant-based supper clubs, showcasing the breadth of taste and creativity that plant-based food can present.  It should come as no surprise then, that Chef Chantelle, Chef Patron of Tredwells and creator of the 5 course supper club menu, should choose Seedlip to partner with in the creation of a series of cocktails to perfectly match and compliment the incredible food on offer.

Seedlip, the world’s first distilled, non-alcoholic spirit brand, was created in honour of the wild and natural world, and as such, uses only the finest ingredients which are harvested and individually cold macerated, distilled and then blended to capture nature’s true spirit.

Following are the recipes devised by Chef Chantelle using both Seedlip’s Garden 108 and Spice 94 spirits.

Sip On The Pass
35ml Seedlip’s Garden 108
50ml parsnip juice
Pinch of fresh grated horseradish

Combine all ingredients.  Stir and strain.  Garnish with a sprig of mint and a frozen cucumber slice wrapped around an ice cube.

25ml Seedlip’s Spice 95
35ml pear juice
5ml lemon juice
50ml soda water
Topped up with ginger beer
Small sprig rosemary

Build all ingredients over ice.  Garnish with coriander cress.

Apple Of My Eye
25ml Seedlip’s Spice 95
10ml Lapsang Souchong tea & molasses syrup
25ml apple juice
5ml aquafaba

Combine all ingredients and hard shake.  Serve in glass with apple skin powder sugar rim.