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Combe Grove Hotel, Brassknocker Hill, Bath, Somerset, UK, BA2 7HS
01225 834644

Gin O’Clock! Foraged Bathtub Gin Workshop with Bath Culture House

  • September 1, 2018
  • 5.30pm
  • to 9.30pm

Make the most of the final days of summer and join us for an evening of botanical gin-making. Discover the art of infusing gin, and other tipples, using seasonal fruits, flowers and herbs to infuse and inspire your own summer cocktail. Let foraging transform your gin experience.

This class will be a combination of tasting, hands-on making, and demonstrations with foraged supplies, tips and recipes.

Sample a selection of gin-tasters, each with a botanical twist, then top your infusing experience with a refreshing gin cocktail before enjoying a delicious two-course supper.

Supper Menu

The finale to your evening will be a delicious Somerset Platter and petits fours.

The Somerset Platter brings together cured meats and naturally fermented pickles created in-house by our kitchen team with meat, vegetables and oils from Somerset growers and producers.

Good company, good food, good gin. Perfect for a late summer’s eve.

  • The cost covers workshop material, a cocktail and a two-course meal.
  • Additional drinks will be charged separately.
  • Please notify us of any dietary requirements that you may have.
  • It is possible to select tickets at a reduced rate that do not include the post-workshop supper. Please ensure you select the appropriate ticket.

Workshop & Supper – Members £65 | Non-Members £70

Workshop alone – Members £45 | Non-Members £50

Click here to book

A little bit about Lucie…

Lucie is Head Fermenter at Bath Culture House where she creates artisan kombuchas, sauerkrauts and kimchi which are raw, vegan and gluten free. Educated as a biologist here in Bath, she is a lover of all living things with a particular passion for gut health, plant-biology and fungi.

Her interest in the ancient art of fermentation began during a career as an award-winning cheese maker on the north-Cornish coast. It became clear that honing this craft was her calling, and she left the world of cheesemaking to pursue it.

Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.