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 MWC: Archie & Jason from Black Cow Vodka

MWC: Archie & Jason from Black Cow Vodka



Pictured above Paul Archard and Jason Barber of Black Cow

Black Cow vodka is made from milk. Fact. Its founder West Dorset dairy farmer Jason Barber was inspired to create it whilst looking for alternative ways to use the produce from his dairy herd coupled with his big passion for vodka. From small, experimental beginnings over several years he and his business partner Paul Archard (known as Archie) and the team have built the brand to become one of the most talked about and best loved vodkas. On the cocktail lists of many renowned restaurants, bars and domestic drinks trolleys, they launched in California this year with great success. In 2017 they plan to continue their domination Stateside as well as Canada and Australia. as well as a welcome return to Port Eliot festival, most exciting for us is the opening of their Black Cow Bar & Kitchen at the home of their distillery in Dorset. My West Country caught up with them to find out why they love spending the festive season in the South West.


How will you be spending Christmas?

Archie: At home with our family in West Dorset.

Jason: I will be spending Christmas at Alford near Castle Cary with the in-laws.


What are you hoping to find in your stocking?

Archie: I’d like a nice piece of fresh Scottish wild salmon so we can make our own salmon sashimi to go with some cold vodka for a lovely Christmas treat.

Jason: I'll be hoping to get plenty of coffee and some nice martini glasses to make some great Espresso Mootinis in the coming year.

What will be your Christmas cocktail?
Archie: I’m going to make some Bullshots using beef consommé from my next door neighbour’s Ruby Red herd, to be enjoyed after a lovely Christmas walk.

Jason: My Christmas cocktail will be a Black Cow Bloody Mary with a spot of sherry. A duck egg yolk might find its way in there as well.




What will you be looking forward to on your festive dinner table?
Jason: Cherries soaked Lea & Perrins, wrapped in bacon.

Archie: Roast leg of Childhay goat and some freshly-caught Lyme bay crabs.


What is your favourite New Year’s Day walk in the West Country?

Archie: We will walk up to Golden Cap and then down and finish at The Anchor Inn at Seatown for a pint of Palmers IPA.

Jason: My favourite walk would be to the top of Pilsdon Pen Hill where you can see the sea overlooking the Marshwood Vale.




Will you share with us a local hidden gem that you love to visit over the Christmas holidays?

Archie: There’s an amazing walk which is a stretch of abandoned railway line near Powerstock, but it’s so well hidden I can’t quite remember exactly where it is now! There’s also Dorshi in Bridport which is Oriental dim sum and 95% of the ingredients are sourced from Dorset. It’s great and it’s a proper hidden gem.



Jason: There are plenty of good pubs tucked away around us so I shall be popping in to a couple I'm sure.



Where would your ideal staff Christmas party be?

Archie: Staff party would be at our very own distillery bar at Black Cow HQ, where else?

Jason: We’d have a few drinks at our new distillery bar, then move on to maybe Oscars Wine Bar in Crewkerne. Or Brassica in Beaminster.




Where is the best place for a winter campfire beach party?

Jason: The best place for a winter beach BBQ would be the beach between Lyme Regis and Seaton. But I haven't told you!

Archie:
Eype between Seatown and Bridport is a particularly nice, secluded beach.

Find our Black Cow competition here





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