Great news from out West! As of this week, Real Kombucha has a number of jaw-dropping boltholes in Cornwall. We’re really excited to be able to announce partnerships with the amazing Restaurant Nathan Outlaw in Port Isaac, and the incredibly picturesque Hotel Tresanton in St Mawes. 

Both of these establishments point to a continued trend we spotted and reported on in December. Aware that their customers are increasingly looking for a premium, adult-oriented, non-alcoholic drink that pairs fantastically with top of the range food and provides that essential flavour-kick to alcohol-free cocktails, more and more high-end restaurants and bars are turning to unflavoured kombucha.

Real Kombucha now works with some of the country’s most respected chefs and restaurants, including Heston Blumenthal’s The Fat Duck, the Mark Hix group, the Hakkasan collection, Roux at Parliament SquareThe EhticureanThe ArtichokeThe Harrow at Little Bedwyn, The Pig Hotel chain, and boutique hotel specialists, Artist Residence. You can click here for our full kombucha UK map.

But why unflavoured kombucha specifically? Very simply, because the naturally complex, fermented flavours that can be brewed from loose-leaf, premium tea are enough on their own. You wouldn’t choose to add flavour to a well-brewed wine or a perfectly distilled whiskey, and restauranteurs are starting to realise that the same can be said for great kombucha. Similarly, mixologists are more likely to brew with a pure-tasting mixer rather than something that has been treated with extra flavourings. The opinion seems to be that real sophistication can be found in its simplest form.

We’re very proud of the fact that so many (literal) taste-makers are discovering new dining possibilities with our kombucha, and that we can now put Cornwall well and truly on our map. Long may the fermentation revolution continue.


For more info on Real Kombucha, please get in touch with If you’re a bar looking to become a Real Kombucha stockist, please reach out to For enquiries into stocking at your restaurant, please email