"I was living in the Scottish Hebrides in 2013 and was consuming alcohol more often than I wanted to. Then, on a life changing trip to Vermont in the States, I tasted kombucha on tap.

Kombucha was still largely unknown in the UK at that time, and so I ordered a culture online and started making my own brews at home and adding plants and seasonal berries. After moving back to London, I started delivering my homebrews on my bicycle to people's houses and local restaurants in Hackney and Islington. I would go to my mum's house in Somerset at the weekends and pick plums, apples and anything seasonal from the gardens and hedgerows and create limited edition drinks. What followed was a book about homebrewing, investment and the launch of L.A Brewery in 2017."

“We start with a light green tea and use a 6-week fermentation to bring the body and acidity you would expect from a wine, as well the guy boosting live cultures and polyphenols synonymous with kombucha. We then add layers of flowers and fruits which enhance and complement the tart character of the drinks to create the equivalent of a natural wildflower English sparkling wine but without the alcohol.”

"Working with live cultures and fermentation is always challenging as we're working with nature which follows its own laws. This is also the beauty of the products. Our process has the same authenticity of wine production in that each batch is unique as every crop of grapes will differ slightly as well as the fermentation. The same applies to tea leaves."

"I'm excited to see the sector grow and particularly creativity around mixed fermentation. There is potential to replace and abolish the ultra-processing and artificial ingredients in this world which aren't doing the planet or people's bodies any favours.

I imagine soon the word 'drinking' will not only refer to drinking alcohol but any drink which would be a cultural shift."

"Creating flavour with depth using only natural ingredients is an art form. In our case, the entire process takes anywhere from 6 to 12 weeks, which is why we price our products similarly to wine. I think this is the same for a lot of producers and it would be great if the craft involved for low/no producers widely understood."

"I think the heart of our drinks is special, in that it starts in the garden and finishes in our brewery. When I first conceived our White Rose drink, it was June and I was picking blossom from the apple trees, rose petals from the flowerbed and elderflower from the hedgerow and we still use those exact ingredients. We do our best to deliver on taste, ritual and health benefits whilst respecting nature."