In 2010 I co-founded The Ethicurean restaurant in Somerset. My first recipe book was The Ethicurean Cookbook; a heartfelt exploration of British cooking and countryside lore. Shot over an entire year, it followed the seasons at the walled garden restaurant, and was the combined effort of four friends. It was our manifesto, a deep dive into old and new ways of cooking. During this time I began to specialise in drinks, particularly exploring wild and cultivated herbs and ingredients. I thought more and more about how we can make our own versions of our favourite drinks, buying in less and making more. From these seeds sprang The Collector Vermouth. It was a sweet vermouth made from ingredients that we grew and foraged ourselves and, at the time, shared the stage with only one other British Vermouth. While we no longer make it we were proud that it was was served in some of our favourite restaurants and clubs; Quo Vadis, St John and throughout The Soho House Group to name a few, and was available to buy at Fortnum & Mason and Selfridges.

I left The Ethicurean in 2016 and focused my efforts on working with other restaurants and drinks businesses. In 2019 A Spirited Guide to Vermouth was published by Headline Home and is my love letter to vermouth and bitter drinks.

I have contributed words, recipes and have had work featured in The Guardian, the Observer, The FT Weekend Magazine, The New York Times, The Sunday Times Magazine, The Telegraph, Waitrose Weekend, Waitrose & Partners Food, Vogue, Mr Porter, Sainsbury’s, Olive magazines, to name a few.

Please do follow me @Jackabevan on Instagram.

For literary and media opportunities please contact Martine Carter at Sauce Management (martine@saucemanagement.com).