A quintessential part of the gastronomic DNA in the drop-dead-gorgeous St Nick's market, The Rummer is one of Bristol's premier cocktail spots, a regular feature in the Good Food Guide and an all-round-terrific indie highlight in a city-centre hotspot already revered for sheer its quality and diversity of edible excellence. Their Sunday roast is up there with the very best in town and their brunches, breakfasts and private dining experiences are held in the highest of esteem by critics, bloggers and in-the-know-foodies alike. Boasting over 400 premium spirits from all corners of the globe, a bar team with serious mixologist pedigree and a handful of chefs at the peak of their powers in modern British cuisine, this historic building (legend has it that an inn has stood here since the 1200s) is one that lives long in the memory. Head below-ground and things get even more interesting because this is the verging-on-clandestine hidey-hole, distillery and bottling operation of Bristol Dry Gin - the first venture by Bristol Spirits Collective, a small band of professionals with a passion for distilling and a love of fine spirits. The collective was born in 2016, with the aim of combining the skills found within the bar and restaurant industry, into a group that could produce some of the finest spirits in the world. They enjoy the process of creation (never releasing a product that has not been tested extensively on themselves) and bring gin to any and every place they are invited. Our kind of people.

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