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The head chef of Sumas in Gorey is setting up a gin still in the cellar of the restaurant.
Danny Lancaster has moved another step closer to distilling his own gin underneath Sumas restaurant where he works as head chef, following a recent Licensing Assembly.
Danny is hoping that his new drink, Sippin Gin, will rival those produced in Guernsey. He told Express: “There’s not really any good gins coming out of Jersey. Guernsey is way ahead of us in that respect as they have three decent stills.
“I really like gin so I wanted to set up a still here. Although we will be distilling within the house of Sumas, it will be a totally separate brand, in partnership with the restaurant.”
The gin will be served at the restaurant bar and eventually will be available to wholesalers in the island.
Danny said that in addition to distilling the gin on-island, he will also be using predominantly local products: “I’m wanting to make all the alcohol in Jersey too; most of the botanics will be from here so that we don’t have to import anything.”
Danny is still awaiting approval from the Fire Department and EatSafe Jersey who have to make various health and safety checks.
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