![]() ![]() Avery says British proprietors were more sceptical, “because there’d be bits floating in it, like yeast people were a bit scared and disgusted. Many of these cafe owners had come to London from abroad – Germany, Australia, Canada – and were already familiar with kombucha. ![]() “About five years ago, I started bringing up these cloudy milk bottles of kombucha to beautiful cafes around Islington and Hackney in London and they would strain it and serve it to customers.” It flew off the shelves, word spread and Yauatcha, a dim sum restaurant in Soho, came knocking. She began by brewing it at home under the brand Lois & the Living Teas. LA Kombucha’s founder, Louise Avery, was partly responsible for the drink’s graduation in the UK from murky cult endeavour to cafe culture. The drink’s leap from health stores to the mainstream via hipster cafes has been swift. In less than a year, Real Kombucha has reached “almost 50 Michelin-starred restaurants, almost 300 top hotels and 55 Laines pubs”, according to its founder, David Begg. The fast-food chain Leon now stocks Suffolk-brewed kombucha from LA Brewery, while another British brand, Real Kombucha, will soon be rolled out in 320 Fuller’s pubs. He is not the only one on such a mission. In May, he launched his own brand, No1 Kombucha, in Sainsbury’s with the intention of bringing the naturally fizzy soft drink to the masses. ![]() He says introducing fermented items into his diet has brought “a lightness, less conflict in my gut and a more alert, flowing nature to everything”. Rugby types may be better known as prolific beer drinkers, but Wilkinson has been brewing his own kombucha for four years. Take Jonny Wilkinson, one of England’s best-loved rugby stars. ![]()
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