David Begg is one of those hospitality obsessives regular listeners will know I love to meet. Another one of those humans that has a little tiny seedling of an idea, that turns into an obsession that turns into an utterly awesome product that then enhances all of our worlds of food, drink and hospitality.
And this time I’m talking about Kombucha. But not just any Kombucha, but the sort that is now sitting on the menus of many of the finest Michelin starred restaurants around the country proudly sitting along side Prosecco and champagne as an alcohol free alternative. You see it transpires that if you ferment some of the finest tea leaves, picked young in some of the worlds best tea gardens, with some Mother cultures, a little bit of magic and a whole heap of David’s obsession, you can create something beautiful and complex and light and delicious.
We’ll chat to David about alcohol eating bacteria, DNA tested cultures that could be hundreds of years old, 150 different types of tea, don’t worry, we won’t go into detail on all of them, picking tea leaves whilst their young and different days picks and how rubbing the leaves around a hot wok can transform the end result. But as well as a great product, this is also a great story of David the businessmen and how a chance over dinner drink with yoga and wellness guru Howard Napper sent David off on a journey. And David has an entrepreneurial brain having previously been involved in the technology that later became booking.com and selling furniture in over 62 countries through the business ‘Tom Dixon’ that he co-founded.
I’m confident you’ll enjoy this chat and by the end of it have a whole heap of knew knowledge, be desperate to try David’s Real Kombucha and be inspired by another business story.