Bouvardia focuses on produce, process and a reimagining of what a hospitality venue should look like.

There’s an innovative approach to their drinks, so you won’t see anything that resembles a ‘classic cocktail’. For example, using all parts of a locally grown celery to construct a drink. Another is based around isoamyl acetate - the chemical compound that tastes like banana.

Bouvardia aims to disrupt the market and do things differently, rethinking what it means to work and thrive in hospitality.