Cityscape is amped for next week’s masterclass on non-alcoholic cocktails at Ballantynes with Seedlip founder Ben Branson, who’s coming all the way from his dreamy farm in the English countryside. We wanted to know more about the idyllic life of the creator, so we had a quick catch up before he heads our way.

It’s been a crazy few years for you and Seeplip - did you ever anticipate that it would be so successful? When I was hand labelling bottles in my kitchen, packing them into boxes, putting them in the back of my car, delivering them, then standing in Selfridges in London for four hours each day and then serving Seedlip cocktails at events in the evening, never did I dream that just three years later we would be available in over 25 countries, working with over 250 Michelin * restaurants & have our cocktails served in eight of the world’s top ten cocktail bars. Well. It’s just been completely surreal and I still feel like we are just getting started!

What prompted you to go down the non-alcoholic route? Was it a tough sell? Back in 2013, whilst researching interesting herbs I could grow at home, I came across the 17th century book called The Art of Distillation that documented distilled herbal remedies – both alcoholic & non-alcoholic. Out of curiosity I bought a copper still and began experimenting in my kitchen. Three months later I was out for dinner at a nice restaurant in London, not drinking and got offered this pink, fruity, sweet, childish mocktail. I felt like an idiot, it didn’t go with the food, and it wasn’t a great experience. Surely there must be a better way! The dots began to join and I spent the next two years working with my still, my mother on the ingredients, my father on the design and slowly beginning to believe that maybe we could begin solve the ‘what to drink when you’re not drinking’ dilemma with a different approach to non-alcoholic drinks. Back then in 99.9% of even the best bars and restaurants around the world, non-alcoholic cocktails didn’t even exist. People thought I was mad, that I’d never sell a bottle and that Seedlip was a ridiculous idea.

Your story is steeped in history, which is very cool. What does the future hold for Seedlip? I love history, natural history and am really proud of my family’s 320 year farming heritage. We have an incredibly exciting year ahead and I still feel like we are just scratching the surface of the potential and possibilities for this category. I’m excited about three upcoming things;

1. We recently announced a global partnership with Mercedes-AMG Petronas Motorsport as an official supplier to the reigning FIA Formula One™ World Champions, enriching guests & designated drivers experiences with sophisticated non-alcoholic options.
2. We are launching our sister brand Æcorn® Aperitifs this Spring [the world’s first range of non-alcoholic aperitifs]
3. We are building an apothecary laboratory and experimental plant nursery on my farm, which will be run by our Head of Horticulture, Tom Harfleet.

What’s your favourite out of the three blends? And your favourite cocktail? When I get home from work, I make a Seedlip & Tonic. At this time of year our newest Spirit, Seedlip Grove 42 & Tonic is my drink of choice. A nice tall glass, lots of ice & orange peel garnish. It’s the simplest way to serve Seedlip but is delicious & my evening ritual!

Do you have any new blends in the works? We want to continue to lead, innovate & expand the non-alcoholic category and are very excited to be launching a sister brand to Seedlip called Æcorn® Aperitifs in the UK this Spring. Æcorn Aperitifs are informed by 17th century herbal remedies. English grown Chardonnay, Pinot Noir & Meunier grapes are hand-picked early, gently pressed & expertly blended with herbs, bitter roots & botanicals to awaken the appetite. Seedlip wise… well that would be telling!

If you weren’t creating Seedlip, what would you be doing with your life? Sorry, I actually couldn’t imagine doing anything else with my life… I get to work with my mother and our farm and my father and his design company and I get to work with epic ingredients and my incredible team. Nowhere else I’d rather be.

If you could go back in time and change one single event, what would it be? Sorry again! No regrets, no changes to the past, all meant to be and I’ve learnt more from the hard times than the good ones!

On Sunday you’ll find me… Either waking up in a hotel room; This Sunday it was getting off a flight from the UK to Hong Kong to attend Asia’s 50 Best Restaurant Awards that we are proud to be a partner of. I travel a fair bit with Seedlip and Sundays abroad are usually a chance to catch up on some work, some rest and check out whatever city I’m in. Waking up in the British countryside means a good family breakfast – we’ve got into baking croissants recently – and then out with the dogs, a Sunday Roast with a new Seedlip cocktail concoction I’m playing around with and an early night!

Ballantynes Seedlip Masterclass
Thursday 4 April
Tickets from Ballantynes
seedlipdrinks.com