...of wild orchards
juice of these valleys
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Some people say that I’m rather 'fastidious', almost neurotic, when it comes to the quality of our drinks, ingredients and production techniques and I take that as a compliment. I took over the business from my father in 1998 and not being much of a drinker we started making Ginger Beer, Elderflower and Sicilian Lemonade.
Much of my time is spent working with our growers to establish when the fruit will be at its optimum so we can schedule deliveries and production time. A few days of sun or rain can make all the difference to the quality of the juice so it just isn’t possible to work to set dates each year. Having a calendar would make our lives simpler but we make drinks because we love them and that means never compromising on what goes in the bottle.
My favourite Luscombe drink? I’ve spent so much time and energy working on the drinks that it’s really hard to say. I go through phases and I’m really pleased with our new Raspberry Crush.
I joined Luscombe at the start of 2011 and it’s my role to keep customers happy. There’s an element of introducing the brand to new people but there’s no hard sell, the drinks do the work – once they’ve tried the drinks for themselves they generally end up buying them.
The best part of my job is getting the feedback from people trying the drinks for the first time, they are soon hooked. This is largely down to our approach; Luscombe isn’t a brand, it’s a passion so if something isn’t right, we don’t bottle it. There are no shortcuts, just a team of people with a common goal to make the best drink for the independent market.
My favourite Luscombe drink? The new Raspberry Crush – it’s made of 20% raspberry and you can taste it from the top to the bottom.
My job has evolved since I joined Luscombe in 2007. My main role, which I really love, is being out and about at shows and running tastings. I've worked in bars, retail and with Michelin starred chefs so I can draw on that experience and help advise retailers on how best to present Luscombe. Not that it's a case of selling, the drinks do that on their own.
The ethos at Luscombe makes all the difference. Gabriel David spends so much time and energy working with our growers that the ingredients we receive are always their best. We've also stayed true to our roots and continue to support the independents.
My favourite Luscombe drink? I'm constantly sampling our drinks so it changes all the time but I do keep coming back to our Cranberry Crush. I love its subtle sharpness and long finish.
Since I joined Luscombe in 2007 it’s been my job to keep all the systems running, from IT in the office to apple presses and stock management. I spend a considerable time developing and testing new production techniques with Martin Booth, our Production Manager, to help improve the taste of our drinks – we try really hard to limit the number of stages as it makes a real difference to how our drinks taste even if it makes our jobs a bit harder.
My favourite Luscombe drink? Cool Ginger Beer. It reminds me of being a kid.
I’m one of the more ‘mature’ members of the team and I still love coming in each day – everyone’s so enthusiastic and focused on making the best possible drinks that it’s hard not to be motivated.
I joined Luscombe in 2005 and because we’re a relatively small business I have a really diverse job. One moment I’m scheduling production time, the next I’m tasting small test batches that we’ve made to see if we can improve the quality of our drinks. People who come to visit us are surprised by the continuous testing we do. It’s not the cheapest way to run a business but it leads to better drinks.
My favourite Luscombe drink? Raspberry Crush – I’m old enough to remember when summers were long and hot.
I’m responsible for checking the quality of the ingredients when they arrive – if they’re not absolutely right, they go back. We work really hard to build relationships with our growers so thankfully that happens very rarely.
I joined Luscombe a little over two years ago and it’s been great from day one. The team are so passionate about what they do and my role is so varied that no two minutes are the same. The focus on making the best drinks possible is incredible.
My favourite Luscombe drink? Devon Apple Juice – the range of apples we use gives it real depth. It also reminds me of childhood and picking apples in our own trees.
As well as the day-to-day management of the site, I spend a lot of my time planning production schedules around the availability of the best ingredients we can find. Any lemon juice can make a lemon drink but to consistently produce award-winners you have to take time sourcing ingredients direct from growers rather than taking the easy option of going to a wholesaler and then tweaking the production techniques to get the most from them.
I joined Luscombe in 2006 and am still amazed at the dedication in the team – everyone works so hard to make the best drink possible even if that means their job becomes harder.
My favourite Luscombe drink? I love the Lime Crush. It has a really tangy taste, like real limes should. I haven’t tasted anything that gets even close to its full bodied fresh taste. That said, I am susceptible to our Cider.