Crucible

04/10/2024

It’s always a fu***ng treat to see the finished product on a shelf after months of development, and even more so when it is an iconic brand such as Cointreau.

Getting from lab scale to big recipe always comes with unique challenges and it was a pleasure to collaborate with the team at Cointreau to get this one over the line.

12/09/2024

As part of the guys at are launching their Markfield Garden project on Saturday..

has put together this tasty little number using a bunch of delicious treats found in the garden. They are cracking them at 18.30 Saturday by the mushroom den in Markfield Park should be a riot

19/08/2024

https://www.creativeboom.com/inspiration/crucible-unveils-lab-grown-identity-by-madalena-studio/

Really nice article about the new Crucible website by Chris Collicott

Growing the bacteria using kombucha, lion's mane, household food waste, and swabs from skin and soil resulted in some sleepless nights for creative director Chris Collicott. If somebody had told...

10/06/2024

We’ve been having a blast recently doing some drinks strategy bits for the team at

It really helps when the juice is fu***ng delicious to begin with

04/04/2024

We’ve been doing some fancy drinks for our neighbours who are launching a mad space round the corner

There’s going to be an extravaganza of all things mushroom related with art installations from and amongst many others!

This drink is with lions mane mushrooms grown across the road, some fermented raspberry and clarified tomato topped with soda.. the left over tomato and raspberry pulp is dehydrated for a rich umami garnish!

This drink is FRUITY FUNKY AND EFFERVESCENT!

26/03/2024

What a weekend at

Food, Fire, Drinks and Lights

Sometimes it really is ridiculous the things we get up to for “work”

16/03/2024

With the new website going up, it seemed like a good opportunity to communicate a bit about some of the stuff we get up to.

We did a recent thing for with that actually pulled together a lot of work that I’d done in the last 10/15 years

seemed to think it was quite interesting and due to my point blank refusal to do a podcast I’ve written some words. Link is in bio, quite enjoyed it actually might do more often.

Perfume is fu***ng cool

22/01/2024

Been messing around with the peak season box. Also got a bonsai tree, into week 2 and it’s not died yet which is a fu***ng buzz

Highball
Rhum Agricole | Fino Sherry | Kiwi Cordial* | Pear & Oolong Soda**
*Kiwi flesh blended with pectinex, and then spun in the centrifuge. Clarified kiwi juice is passed through a coffee filter. Sugar, citric and malic acids are added.
**Conference pears are juiced with pectinex, and then spun in the centrifuge. Clarified pear juice is passed through a coffee filter. Pear juice is lengthened with water, and the liquid is infused with Rare Tea Co. Pipachá oolong at room temperature for 24 hours. Sugar and malic acid is added before the liquid is chilled and force carbonated.

12/12/2023

The final challenge for the competitors was to create their own soundscape that would accompany their presentation - the sounds were sourced by through biosonification, allowing to record electrical signals emitted by plants and translate them into sounds - the plants included botanicals present in - cardamom, coffee, cinnamon and galangal, amongst many others. The process was led by Brian d’Souza from Swell Studio, who guided the competitors and helped them create a soundtrack inspired by the ingredients and stories behind their cocktails.

11/12/2023

the first challenge for the finalists of 2023 was to collaborate with ceramics artist and to create a vessel for their cocktail. The process kicked off a whole month before the final and involved consultations with Josefina, who created the vessels based on the competitors designs. Once the vessels came out of the kiln, competitors attended a workshop led by Josefina and Cambio Studios, where they glazed and painted their own vessels based on their designs! After that the vessels made their way back into the kiln for the final firing.

08/12/2023

last month, we hosted the finalists of the 2023 - asked us to push the boat out, so we went full send. So we teamed up with some of our new creative friends in the lovely neighborhood of Tottenham and we created a two days final extravaganza to test the competitors creative powers and push them outside of their comfort zones. We worked with a ceramics artist and ._.flo and of course they also had to create their final cocktail using the ingredients from a pantry we had put together and they had all of the Crucible toys at their disposal....

04/10/2023

Back to the day to day madness after the arctic madness

10/07/2023

Smells nice in here today

12/04/2023

This is something I’ve been fu***ng about with this year..

Dropped a batch negroni down to about 12% abv, added vinegar mother, kept at 25C for 6 weeks or so and bubbled some air through it with a fish tank pump.

The result is a tidy combo of bitter, sour, sweet and savoury.

Loads of potential applications both in cooking/ dressings and non alcoholic s**t.

Cannae wait to see what the Italians have got to say about this one..

15/03/2023

Getting canned

15/03/2023

Getting canned

13/02/2023

Fu***ng around.. very nice colours

10/02/2023

Prob need to tidy up a bit