Whole Plants. Naturally Distilled. Non-Alcoholic.
We spent the day with George, co-owner of Four Boys, soaking in the rhythms of the North Cornwall coast.Swimming in the ocean, gathering fresh herbs from his garden and enjoying fresh lobster, local oysters and a few Pentire Spritzes at the restaurant. Pentire Coastal Spritz A naturally bitter aperitif50...
We spent an afternoon at the coastal home of chef and food writer, Gill Meller. Sipping a Pentire Adrift, Gill prepared monkfish and early summer asparagus, quickly grilled in a wood-fired oven. A celebration of coastal ingredients and the bright, fresh flavours of the new season. Grilled Monkfish...
We spent an unforgettable night in Soho, London for our first Aperitivo Hour event, hosted by our friends at Kamara by Brother Marcus. Guests enjoyed a lineup of cocktails that showcased Pentire at its best, including this refreshing Cardamom & Cucumber Cooler – a collaborative serve that brought together fresh,...
We spent an afternoon at home with chef and food writer, Gill Meller. With a Pentire in hand, Gill prepared a whole sea bass, cooked over fire, alongside sweet autumn squash slowly roasting in its skin. A simple celebration of good food and the gentle shift of the...
