It all started in the Autumn of 2004 when we suggested to a friend, who owned his own brewery , that he brew us a beer especially for us. ‘Why bother when you have the space and potential to do it yourself ‘ - was his reply – and that’s where our journey began.

In the following January we gave 2 young brewers, a young Italian food scientist, Stefano Cossi and a young Scottish brewing graduate, Martin Dickie, their first jobs in brewing with a remit to brew what they wanted.

By the spring of 2005 we had begun brewing a couple of beers on a fairly regular basis and by the summer we had brewed Jaipur for the first time – 2 months later it won the first ever Beer Festival we entered.

We had the start of what would become one of the countries most innovative young breweries and we added to it with people who had proven track records in sales and marketing.

As our reputation started to grow so did our sales and within a year we had a good portfolio of beers including another current favourite Saint Petersburg. Martin headed back to his native Scotland to create his own fantastic brewery called Brewdog and that gave us an excuse to bring in another brilliant brewer – Kelly Ryan, a young, energetic Kiwi with a degree in Food Science.

Our beers continued to wow an ever-appreciating audience and with Stef and Kelly at the helm we were getting around the country talking to people and showcasing the great craft beers we were producing – and we kept winning awards.

We added more brewers with David Pickering, a Yorkshire lad with International brewing experience and Matthew Clark, a former Chef, joining the team as production rose to meet the demands of sales. We were now brewing at full capacity and would continue to do so until we moved to the new Brewery in September 2009. By this time we had accumulated over 100 industry awards as well as a couple more brewers in James Kemp, a champion home brewer from New Zealand and Andrea Paulsner, a food scientist from Italy.

Alongside the two Brewery Directors, there are now 15 people involved in the day to day operation and the business is on course to brew over 2 million pints during 2010