The firm will now offer Neat Gin across its restaurant estate which currently stands at 50 sites.
The gin, which is the creation of Eastenders actor Adam Woodyatt and his wife Beverley, will now be available in six of the chef’s restaurant brands including Marco Pierre White Steakhouse Bar & Grill, Koffmann & Mr White’s, Mr White’s Chophouse, Marco’s New York Italian, Wheeler’s of St James and Bardolino.
The deal followed a meeting of the two when Woodyatt was staying at White’s Rudloe Arms hotel in Corsham, Wiltshire. He was attending the Pub in the Park event in Bath to showcase his new drink.
An extremely versatile London Dry Gin, Neat Gin contains eight botanicals which have been carefully balanced to give a nose that is both floral and woody. The mouth feel is smooth and creamy giving notes of citrus and spice with a lengthy finish.
Woodyatt said: “Our story is quite a simple one. We just wanted to make gin. Beverley and I found a 15th Century recipe and used that as our starting point. There was a list of botanicals but no quantities and was like a jigsaw without a picture. We tried different combinations, constantly tasting and testing until the eleven botanicals became eight.
“To sign a deal with someone of Marco’s calibre is just fantastic. His knowledge of food and flavours is just phenomenal and he’s given us some great advice. We’ll now look forward to rolling out the brand and supporting the venues with special events. When I can I’ll also undertake some site visits where I’ll explain the journey myself and Beverley have taken to get to where we are.”
Nick Taplin, chairman and CEO of Black and White Hospitality added: “Gin has had something of a renaissance in recent years, giving rise to some fantastic new brands. And as we grow as a business, we’re always on the lookout for new products.
“Adam’s passion for gin as well as his new brand is clear to see, and we’re delighted to stock Neat Gin across our estate. It’s great to see Marco and Adam working together and we look forward to pushing this exciting new brand in the run up to Christmas and into the New Year.”