Our gin-based bottomless brunch is one of the best in Surrey. That's because we're a distillery and make all our own luxury spirits on site. Our distillery is set in heritage buildings, on a farmyard in the Surrey Hills and makes for a beautiful location for your unlimited* gin brunch.
Our bottomless brunch in the Surrey Hills is not just a brunch but more of an experience. On arrival, you will be given your first G&T. Your host will then let you know more about the botanicals we carefully source from around the globe to make each of our gins. They will share with you our story, product development, how the business has grown.
You will be served the first of five food platters and whilst you are eating, your next G&T will be prepared and served swiftly. Again, the host will explain more about this gin and your next food platter will follow.
All our gins are paired with the courses perfectly,
By the end you will have tried all five of our vibrant and characterful gins, if you want to go at a faster rate you can always ask for more!
Gins in our Bottomless Brunch
Served with tonic, lemonade or ginger beer, 25ml. All of our gins are 48% vol..
Blushing Monkey Pink Gin – A juniper-led but gorgeously floral colour-changing gin with a delightful sweet, but not too sweet fruity twist
Dancing Dragontail Summer Gin – A wonderfully refreshing floral gin with a kick of aromatic green cardamom and uplifting citrus notes from pink grapefruit.
Insane Ostrich Gin – Our take on a classic dry gin, made with lemon and lime zest, coriander seeds, angelica and orris roots. It has a classic gin taste with the vibrant and rich character of a Gin Kitchen Gin.
Gutsy Monkey Winter Gin – Full-bodied rich and smooth with subtle citrus and complex aromatic highlights.
The Ginger Cat Gin – Silky smooth, delicately spiced, vibrant and opulent. This gin created by Reeba, our Head Distiller is made with tonka beans, Iranian orange flower and orange zest.
If a member of your group has any dietary requirements please contact us on [email protected] at least one week before the event and we will gladly accommodate them. We have a zero food-waste kitchen and so cannot accommodate dietary requirements on the day.
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