The menu at Ka Pao is inspired by the cooking of Southeast Asia. We serve small plates, perfect for sharing, and aim to unite the very best of UK produce with ingredients, flavour combinations and cooking techniques gleaned from our team’s travels and experiences working in Thailand, Vietnam, Malaysia and Singapore. We’re not trying to replicate any particular regional cuisine but our influences shape the food we cook and a lot of the inspiration for both the dishes and drinks we serve comes from the ingredients we use.
WHAT ATTRACTED YOU TO FERAGAIA?
Feragaia’s unique blend of botanical flavours is what initially attracted me to it. It’s a great product to build quirky drinks from. I had the chance to go to the distillery and learn about the production process. I was blown away by the amount of care, attention to detail and how environmentally friendly it is.
HOW DO YOU APPROACH CREATING A NO/LO COCKTAIL, SUCH AS THE FERAGAIA CLOVER CLUB, THAT YOU ARE PROUD TO SERVE?
We wanted a classic cocktail that would be recognisable to our guests while adding a funky twist. For the Clover Club we created a raspberry and lapsang syrup, mirroring the smoky flavours of our wok-cooked dishes. The smoky element in the lapsang also complimented the Feragaia and balanced the drink out.
HOW DO THE FLAVOURS OF FERAGAIA WORK ALONGSIDE YOUR FAMOUS CUISINE AT KA PAO?
In Ka Pao we share a lot of common ingredients with the kitchen to create a holistic menu. We use a lot of aromats, spices and citrus in our cooking, which goes hand in hand with the distilling process of Feragaia; with many overlapping flavour profiles. There are a several ingredients in Feragaia that really tie it in with our food, like the kaffir lime leaf, pepper and chilli notes.
WHAT DO YOU LOOK FOR IN ALL YOUR DRINK PARTNERS BEHIND THE BAR? (PROVENANCE, TASTE, QUALITY, ETC)?
Our aim with the food at Ka Pao is to provide our guests with excellent experiences, using the best quality from local produce wherever possible. That’s not always as straightforward when it comes to wines, spirits and no/lo drinks, where we focus often on where additional herbs, fruits and flavours can intersect with our dishes. But fortunately for us, Feragaia ticks both those boxes, giving us a rare opportunity to showcase a premium Scottish brand with an end product that’s in keeping with our menu.
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Give it a try and let us know how you get on...
PUNJABI CHOLE
Serves 4
METHOD
Chickpeas, known as chole or chana, are a great option if you go for the tinned or jarred variety and you want a quick and easy meal. This one literally takes under 20 minutes and is cooked in the North Indian style. Typically, it is made with dried chickpeas, which are soaked overnight and then boiled with a few spices and often a teabag or two (to give it that deep brown colour). My version is the paired down on time, but not flavour, and is a family favourite.
INGREDIENTS
WHAT YOU'LL NEED
HOW TO MAKE IT
Add 50ml Feragaia and 15ml cranberry juice to a glass. Stir, add ice cubes, top with tonic and garnish with fresh rosemary and cranberries.
CHILLI & MINT
PLEASE EXPLAIN THE CONCEPT BEHIND THE BAR AT OTOKO & WATERTRADE?
We want every guest to feel included and at home with our offerings. We want to have the absolute best Japanese whisky selection, sake selection, and shochu selection around. We also want to show off what our Chef, Yoshi, is creating with our small bites menu and serve cocktails and beverages that complement that level of knowledge and execution, and of course, flavour. All of this, with the concept of mottaiani at the forefront: reducing waste, and repurposing absolutely everything that we can.
I find it very important to also include our zero proof drinkers not only with zero proof offerings, but with drinks that are as complex and well thought out as any of our other spirited cocktails. It’s important to me and the team that they also be listed alongside other featured menu items and not be relegated to their own section on a menu. They, and in turn the guests themselves, are no less part of our Japanese cocktail experience.
WHAT ATTRACTED YOU TO FERAGAIA?
I am refreshed to see zero proof spirits that have been around awhile, or are new to the market, that aren’t trying to mimic existing spirits, therefore adding unique and new flavours to any backbar.
Feragaia is not only one of these zero proof spirits, but one of the absolute best. The moment I tried it I wanted to experiment with it and was immediately flooded with ideas for how to make killer cocktails with it. It adds to a great many ingredients, and perhaps most importantly, comes through and shines in the final cocktail.
HOW DO YOU APPROACH CREATING A NO/LO COCKTAIL THAT YOU ARE PROUD TO SERVE?
It has to satisfy just as much as any classic cocktail. The guest needs to feel like the cocktail was prepared with a lot of thought and iteration, and also with empathy for their experience being a great one. Zero proof or not, it should be treated as an equal to the other spirits on offer.
HOW DO THE FLAVOURS OF FERAGAIA WORK ALONGSIDE YOUR FAMOUS CUISINE AT OTOKO?
When I first tried Feragaia I was struck with how much it reminded me of flavors present in certain white, rose, and natural wines. This profile pairs excellently alongside fresh, bright dishes, and delicate, soft textured dishes on our omakase, but also with our bites menu at Watertrade. It really shines with sushi and nigiri. Those bright notes kick up our utilisation of yuzu kosho, citrus, ponzu, and fruits, to name a few.
WHAT DO YOU LOOK FOR IN ALL YOUR DRINK PARTNERS BEHIND THE BAR? (PROVENANCE, TASTE, QUALITY, ETC)?
I look for the usage of terroir, versatility, and quality. I want to know that whatever I am using has been made well, with pride, and responsibly. And I also want to know that I can use it in many, many ways.
In regards to spirits, I want the team and myself to be able to make memorable drinks that are enhanced by the inherent flavour of the product, spirited or not.
Have you noticed confidence grow around the no/lo section?
We have many more customers choosing to go for non alcoholic or low alcoholic drinks, especially as the range and diversity of the selection has increased. Products like Feragaia have helped make the standard mocktail just as interesting and appealing as any cocktail would be.
Please tell us about your Sober October menu and what you have on offer?
We have a large selection of mocktails, there are 9 on our list - 4 including Feragaia! Our most popular would be the T-Total Hugo - a non-alcoholic sour with, not only Feragaia but cucumber and elderflower as well.
Favourite way to serve Feragaia?
The best part of this job is creating new drinks. Making up new mocktails on a customer's special requests is my favourite use of Feragaia.
Serves 6
Hands-on time 25 min, oven time 50 min
Nothing beats a bowl of soup on a cold autumn day, this recipe pairs squash and apple with mature cheddar for a flavour packed meal.
INGREDIENTS
METHOD
Serves 2
Hands on time 10 min, cooking time 40 min
All the lovely earthy flavours of mushrooms, in a rich and smoky sauce. Spoon it over the vibrant, healthy parsnip and carrot mash for the perfect dish to make your belly happy.
INGREDIENTS
For the Ragu:
For the mash:
METHOD
Please explain the concept behind the bar at Rovi?
Seasonality, fresh ingredients, preservation of flavours in many different techniques. Also, using ingredients that are close to the ingredients being used in the Ottolenghi kitchen.
What attracted you to Feragaia?
I was looking for a new non-alcoholic spirit to make a new mocktail. Came across Feragaia and thought it was unique.
How do you approach creating a no/low cocktail that you are proud to serve?
I want people that drink non alc cocktails to feel like they're drinking cocktails. A mocktail can be just as complex as a cocktail.
Favourite way to serve Feragaia?
As the base of a mocktail, or just with ginger ale and lime.
]]>Please explain the concept behind the bar at Beyond The Pale?
In a few words, Irish Hospitality with a Manhattan twist.
What attracted you to Feragaia?
I was curious to sample their unique flavor profile, which comes from land and sea botanicals, many of which are native to Scotland.
When and who orders the most stone cold sober cocktails at Beyond The Pale?
It’s honestly such a wide range of people, at any given time.
Favourite way to serve Feragaia?
love Feragaia as the base in “the Swindler” (Beyond the Pales twist on the classic Penicllin), the flavors work so well together. It’s a drink we’re really happy with and excited to have on the menu.
Discover Beyond The Pale - BEYOND THE PALE NYC
Jamie sat down with Clemmie in her London recording studio and shared his business story; the peaks and pits of launching Feragaia into the often tricky food and drink market as well as overcoming challenges as a small business whilst maintaining your authentic roots and messaging.
Jamie even shares some of his less successful business ideas from over the years and gives Clemmie a glimpse into the unique taste of Feragaia…
Have a listen here - But Why? on Apple Podcasts
]]>What attracted you to Feragaia?
So the foundation of this answer is that I am a cocktail bartender first and a manager second. I love exciting spirits that I can really play around with. Feragaia plays beautifully with everything from citrus to spice, sweet to savoury drinks and as such has become a staple on our back bar. For us, this was about bringing our non-alcoholic cocktail offering up to par with our drinks menu and offer an experience of the same quality, just minus the alcohol. That's where Feragaia came in!
How do you bring sustainability in to your work?
This is always a touchy topic for any restaurant or bar. Being sustainable on a bar is no easy task so we have adopted a 'better every day' approach as opposed to a perfectionistic one. This falls into two simple categories of approach:
1) Make sure to use the whole thing. If we need orange peels, we'll make sure to cut in a way that allows us to get two variations of cuts but using the whole peel. We'll then juice the orange and put that in a drink. Nothing goes to waste.
2) Are there byproducts from the kitchen we can use? Be it breadcrumbs or chickpea water, many of the kitchens waste products act as free resources for us, helping both the planet and us!
Favourite way to serve Feragaia?
Stirred down with a homemade cordial, martini style. Elegant, tasty, fresh.
Discover KORA by Tom Kitchin -
KORA by Tom Kitchin - A Nature to Plate Restaurant (korabytk.com)
We love to hear it, thank you! We’re huge admirers of the heritage and quality of Maldon. For me, Feragaia started with a question that I kept on coming back to. It was ‘why do I feel so trapped by alcohol?’ Working in spirits gave me a high exposure to alcohol, combined with a traditional English drinking habit – I found it relentless and restricting. I concluded that confidence could answer my question and so I set about developing a premium, unapologetic and confident alternative. So people can have a equal choice – very democratic!
It’s an original and unique taste, with a refreshing depth of flavour. 14 carefully selected botanicals create a layered and wild journey through land~sea~spice.
You got me! In a small way perhaps, but Wild fortunately evokes so much more than just me. Like so many, Earth’s wild places are places that Bill and I greatly value and crave connection to. It was this shared core belief that established the Wild/Fera seed!
Thank you. It is something we are incredibly proud of. We’ve always wanted to set the benchmark for transparency and quality in this category, there is too much ‘smoke and mirrors’ and it’s hurting the reputation of alcohol-free spirits. Bill is the Scottish one in Feragaia and was the driving force behind our provenance and process, out of which was born Feragaia’s respecting of Scotland’s rich heritage of premium spirits and progressive nature.
Absolutely! Since launching Feragaia in 2019 we have sampled thousands of people. I can confidently say people’s curiosity and confidence in alcohol alternatives has and continues to grow. I expect this to be the case for some time.
In order of simplicity. I love our perfect serve ‘Wild Ginger’ 50ml Feragaia, Ginger ale and a slice of lime. Next up, our most popular cocktail serve – ‘Paloma’ 50ml Feragaia, Pinch of Maldon salt, squeeze of pink grapefruit and topped with tonic. Finally, it took me months to perfect this one, but the ‘Smokey Old Fashioned’ with a large ice block brings me great joy. Lapsang Souchung tea, ginger syrup, lime and Feragaia. It really redefines in my mind what an alcohol-free drink can be.
“I still drink alcohol, but sometimes I can’t or I’d rather not. In which case why should I sacrifice my experience, and feel left out?” Feragaia, is the original-free spirit that is redefining alcohol-free through its refreshing depth of flavour that’s distilled at our very own distillery in Fife, Scotland. It allows you to have a sophisticated and delicious drink to savour and enjoy during those moments where alcohol is to be avoided – how about a taste?”
We tried to register ourselves on B Corp before we registered on companies house! Then we realised we needed to have a registered business to apply for B Corp. At the core of our business lies a belief that truth, authenticity and purpose are ‘must haves’ today. We have developed a sustainable foundation on which Feragaia can grow and meaningfully support the changes that we need to make together in the world.
I love the story of land and sea, which could be more apt for Maldon Salt. Salinity when used in drinks correctly is really effective. You just can’t better the Paloma, bitter citrus, saline complexity and the defining depth of Feragaia – It is complete! Sláinte
Maldon Salt
Scotland is world famous for its food and drink, thanks to our amazing natural resources, landscape and the skills of farmers and producers. Scotland is home to some of the world’s finest food and drink brands which can be found in the best bars, restaurants, and shops (including Daylesford!)
Feragaia is the next chapter in this illustrious history and reputation of Scotland. Whilst respecting traditional distillation methods, we applied modern thinking and were able to produce a world class alcohol-free spirit in the process. Scots may enjoy a good alcoholic tipple, but that doesn’t limit our enjoyment of other things in life, whether that is the outdoors, sport, family, music, culture – we are a nation who enjoys living!
Feragaia is for everyone regardless of age, religion, or lifestyle. When we opened our distillery, we found people were intrigued to see and hear more about exactly what an ‘alcohol-free spirit’ really is.
Feragaia has a delightful, refreshing depth of flavour which is excellent with mixers and in cocktails, bringing a feeling that you are having a proper ‘drink’.
The top notes of fresh lemon verbena and blackcurrant leaf provide a fresh, vibrant first impression. The body includes more relaxing and calming notes from chamomile flower and native sugar kelp. The finish has a touch of warmth and spice from pink peppercorns and ginger root.
We believe every business should have a proactive approach to sustainability and environmental initiatives. When we launched in 2019, this was at the heart of our agenda. From our 100% recycled glass bottles to our local supply chains in Scotland, Feragaia recognises the importance of ethics and sustainability.
On my farm in Fife, we grow four of our ingredients (chamomile, blackcurrant leaf, lemon verbena and bay leaf). These plants are native to Scotland, which opens a conversation surrounding sustainable farming. We produce Feragaia within a 10-mile area of the farm, which benefits the environment and the local community.
We also enjoy working with other likeminded, environmentally forward-thinking businesses, including Greensea Solutions on the wild Ardnamurchan Peninsula (where we source our sugar kelp, planting sustainable beds for both sugar kelp harvest and carbon capture). Seawilding are another young business we work with in Scotland, they look after the fragile seagrass population around our coastline.
Fera means “wild” in Latin and Gaia means “earth” in Greek.
In a world so dominated by noise, distraction, and lack of personal touch, Feragaia helps one slow down, savour, enjoy, and reconnect.
We love hosting events that bring people together, such as harvest barbecues at our farm or taking over the Fingal floating hotel in Edinburgh to create a meeting point for wild swimmers.
Simply pour 25-50ml Feragaia into a rocks or highball glass, add ice, a premium mixer and garnish (my preferred is ginger ale and a slice of lime). The great thing about Feragaia is there are no rules, our customers all enjoy it in many ways including mixed with tonic, lemonade, soda, neat, and in cocktails.
Feragaia, soda and lemon is a healthy, refreshing, sugar-free drink to enjoy with many dishes, especially tapas, fresh salads, and seafood (try oysters alongside a cold Feragaia & tonic). Feragaia and ginger-based mixers make a lovely digestif to enjoy with desserts.
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A true Feragaia favourite, our Feragaia Paloma.
Ingredients:
Method:
2. Bramble
Brambles (or blackberries) are well known for their soft, succulent sweetness and earthy undertones. They are usually in season through to early October,
Ingredients:
Method:
3. Sour
There is an indulgence and smooth luxury to a sour cocktail. Here warming spice is balanced with citrusy sour notes and a touch of sweetness brought by the pear and ginger.
Ingredients:
Method:
4. Smokey Old Fashioned
The defining, earthy depth of Feragaia sits reassuringly alongside the savoury flavours in this cocktail, which makes it a worthy evolution of the iconic cocktail.
Ingredients:
Method:
5. Wild Mojito
A refreshing and punchy cocktail that hits all corners of the palate
Ingredients:
Method:
So far I’ve enjoyed it mixed up as a long drink with ginger ale, ice and lime, and on a slightly fancier occasion I shook it up with lemon juice and pine juice to make a sharp fresh cocktail. I like the discovery and experimentation.
I’m in my thirties now and increasingly value weekends away fae the bevvy. The hangovers eating up my Sundays after big late Saturdays are getting wearisome.
An entire month of basically feeling great is pretty attractive.
But giving up even the wee midweek single malt, the unscheduled couple of pints with a pal - that did feel like I’d be losing out a fair bit. Maybe even losing out more than I’d be gaining.
I Googled alcohol-free beers made in Scotland. I thought I might buy up a few cans of each and use them as the crutch upon which I’d limp through my sober October Saturdays.
Instead, good old Google introduced me to Feragaia! I read about the ingredients being drawn from the landscape around me, and about how it was a local guy my own age that co-founded it. I was sold before I’d even tried a sip.
Bill brought me across to Fife to meet the still and try Feragaia with a few mixers.
His farmer’s knowledge of the ingredients really impressed me. He knew not just the origins and aromas, but knew also that Chamomile grows bountifully in our part of Scotland thanks to our long hours of sun and low rainfall, and he spoke passionately about Lemon Verbena - which I hadnae so much as heard of - and its distinct sherbert taste.
I’m sold on the spirit as a great thing to enjoy in its own right. It isnae a pale substitute for drinking. It’s a distinct, quality Scottish spirit for making an occasion special, and I’m right into that.
For me, it will make a virtue of Sober October by giving me something fun to experiment with over the forthcoming social occasions.
I’m going to try and introduce it to the different worlds I mix in: football pals at the weekend, dinner parties midweek and - hopefully - picnics up a Munro or two.
I’m looking forward to seeing what my friends make of it. And I suspect my relationship with it will far outlast this brief dry spell.
1. The Lookout by The Gardener’s Cottage
https://www.thelookoutedinburgh.co/
Situated within the Collective site at the top of Calton Hill, enter through the South or East entrance of the City Observatory walls and follow the signs.
2. Ondine Restaurant
2 George IV Bridge, Edinburgh, EH1 1AD
https://www.ondinerestaurant.co.uk/
The award-winning restaurant Ondine is found in the heart of Edinburgh’s historic Old Town. A celebration of Scottish seafood, the team works closely with local fishermen, ensuring a consistent supply of outstanding food. Ondine is an authentically Scottish seafood experience, pairing well with our authentically distilled Scottish drink. It is well worth stopping by for a half dozen oysters alongside a Feragaia & tonic.
3. The Little Chartroom
14 Bonnington Road, Edinburgh, EH6 5JD
https://www.thelittlechartroom.com/
This is a buzz-worthy restaurant, with a fan club of its own and reservations made weeks, even months in advance. The Little Chartroom is a Michelin star restaurant that focuses on an intimate food experience which is beautifully curated with a modern feel. Here there is a great ambiance, with an open kitchen so that all can see the amazing chefs at work, using a myriad of flavours to achieve what many describe as one of the best experiences for lovers of fine dining.
4. Eleanore
30-31 Albert Place, Edinburgh, EH7 5HN
From the people behind The Little Chartroom, we give you Eleanore. Here you’ll find the same focus on the intimacy of the dining experience whilst simultaneously ensuring that there is a casual atmosphere. Roberta Hall-McCarron, has received many accolades and recognition for her work, awards in the Michel Guides and even representing Scotland in the BBC’s Great British Menu. There is a theme of the Scottish coastline throughout this restaurant, an inclusion of soft whites and deep sea blues, providing a relaxing setting for guests. At Eleanore there is artful and playful cooking, redefining Scottish cuisine with great skill. In the same fashion, Feragaia is a Scottish company redefining non-alcoholic spirits and can be found in this restaurant to enjoy alongside Eleanore’s innovative food.
5. TIMBERYARD
There is a rustic and authentic feel to Timberyard, set in a spacious 19th century warehouse, originally built as a props and costume store. It is a family-run restaurant in the centre of Edinburgh that offers a locally-sourced menu with an emphasis on regional and local flavours. The owners source ingredients direct from producers found in Scotland and they have an enterprising approach to foraging, butchery, curing and growing your own produce. Many of the dishes are adorned with herbs and flowers from the restaurant’s very own garden. There is a significant attention to detail found here, and this is exemplified in its Michelin star status, highlighting that the experience found in Timberyard is top quality and an unforgettable dining experience.
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2. Boisdale
Cabot Place, Canary Wharf, London E14 4QT
15 Eccleston Street, Belgravia, London SW1W 9LX
https://www.boisdale.co.uk/
3. 12:51
107 Upper Street, Islington, London, N1 1QN
https://www.1251.co.uk/
4. Deeney’s
On a Saturday - at Broadway Market, E8 4QJ
https://www.deeneys.com/
5. Loch Fyne
Leadenhall Market, 77-78 Gracechurch Street, London, EC3V 0AS
https://www.lochfyneseafoodandgrill.co.uk/
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Here are 5 of our favourite bars that we recommend you visiting in Edinburgh:
1. Juniper Bar
Twenty Princes Street Hotel, 20 Princes Street, Edinburgh, EH2 2AN
https://juniperedinburgh.co.uk/
Located in the heart of Edinburgh, this bar boasts many awards and is renowned for its bespoke cocktails with a twist. It is a hit with locals and visitors alike, due to both the incredible views across the city and its innovative take on the Edinburgh drinks scene. The cocktails are fresh, creative and explorative, with the team at Juniper Bar concocting the most wild and extravagant cocktails, playing with different spirits and flavour combinations. Whether it’s smokey bacon foam or squid ink cocktails, they know how to be creative. You can find Feragaia here, aligning with the boldness and passion of the bar.
2. The Raging Bull
161 Lothian Road, EH3 9AA - Edinburgh cocktail bar
https://theragingbulledinburgh.co.uk/
A lively atmosphere in this Edinburgh cocktail bar, creating colourful and adventurous cocktails close to the West End and Grassmarket. As you walk through the door, check out the mural of the Raging Bull himself enjoying a drink with his partner. The ambience of the place is comfortable yet stylish, with rustic wall and natural foliage. The Raging Bull takes its alcohol seriously, but clearly has fun whilst doing it, so be prepared for an eventful time! This bar is the number one spot for Espresso Martinis - be sure to try the Feragaia infused Espresso Martini.
3. Hoot the Redeemer
No. 7 Hanover St, Edinburgh, EH2 2DL
http://hoottheredeemer.com/
Come to Hoot the Redeemer if you like the idea of being transported to 1950s New Orleans. This fun-fair themed dive bar is an experience, offering iconic arcade games which invite guests to create their own concoctions (with a claw machine!). At Hoot the Redeemer, there is a surprise around every corner. Drink in the full atmosphere of this establishment and revel in the resulting sensation of child-like glee.
4. The Register Club
42 St. Andrew Square, Floor 4, Edinburgh, EH2 2AD
https://www.theregisterclub.com/
Located on the 4th floor of Cheval The Edinburgh Grand, the Register Club offers a contemporary hangout found within a historical landmark. What was once the Royal Bank of Scotland, is now a sophisticated club and the ideal location to enjoy a few cocktails. There is a wide variety of drinks carefully curated by head bartender, Rueben, including a few Feragaia favourites.The Register Club is definitely worth a visit if in Edinburgh, the ideal spot to relax and rejuvenate after a busy day in the city.
5. Good Brothers Wine Bar
4-6 Dean Street, Edinburgh, EH4 1LW
https://www.goodbrothers.co.uk/
Last, but not least we have Good Brothers Wine Bar, located in Stockbridge on Dean Street. This bistro style establishment is just off the main street in Stockbridge, working closely with local businesses and stocking the best quality produce. Whilst it has a strong focus on wine, there are some outstanding cocktails on offer as well. You can enjoy an ‘Earthy Ginger’ here, a cocktail which combines Feragaia with fiery ginger beer and a touch of mint. A great spot for local products and authentic experiences and all with an progressive undertone of sustainable drinking.