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After the success and sell out of our 1st batch of Vintner’s Companion in April, we have spent the last number of weeks fine tuning the blend for this release.

It is the product of many months’ work and the coming together of minds between ourselves and Chef Cúán Green, formally of Noma and Bastible.

The Vintner’s Companion is a natural wine alternative. An alcohol-free beverage to savour. Our aim was to develop a fermented drink that looks and feels like a wine but without the Wednesday morning guilt. And so here it is: a sophisticated and fresh beverage with the mouthfeel of a well-made wine, minus the hangover. The flavour is smooth with smoky undertones, bruised apple, and toasted butter. Deliciously aromatic and nutty, it’s made with organic produce and brewed in Dublin.

We have been testing our product over the last couple of months, bridging together a number of techniques used in the food industry and the beverage world. What is so wonderful about collaborations is the exchange of knowledge between two parties, and working with Cúán has brought his knowledge of local ingredients (often foraged) and techniques into our world of tea and fermentation.

Nab a bottle: Click and collect

Pre-order starts this Saturday 22nd May via Ómós online store.

for pick-up in Phibsborough on Saturday 29th May 12 – 3pm

Clement & Pekoe Stores, 24-25 Blessington St, Inns Quay, Dublin, D07 EC53.

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Tea Class

It’s great to see more and more people getting into quality tea. And we are more than happy to talk tea all day long.
We miss the buzz in our Dublin city Café and shop over the past year, but even more than that, we miss the banter of tea with our customers that goes with that.

So, let’s find another way!

We are thrilled to launch our ‘Tea Sessions’, which via zoom, we get to chat tea. We will peak your interest in some of our lesser known teas and cover some basics so you get more out of your cup.

Join us and book your place at our 1st Session on Thursday May 6th @4pm.

Cut-off is this Friday 30th @12.

Cost is €55, includes a tasting pack of some of the finest black teas to brew together….

https://clementandpekoe.com/shop/tea-classes/

More dates to follow soon….




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Kombucha is a fermented tea drink, rich in healthy acids, antioxidants and vitamin B. It is a healthy alternative to soft drinks; it’s naturally carbonated with a slightly sour/acidic taste.

Looking after our health is now more important than ever. Eating healthy is something we can control but more importantly enjoy. Did you know the importance of focusing on healthy gut?
70% of our immune system is driven by our gut. So understandably, we need to look after it. A good way of doing that is introducing probiotics: dairy products, fermented foods or healthy acids into our diet.

So, What is Kombucha? Well, it is delicious firstly, but also a source of these healthy bacteria. By introducing these into our gut, our natural system is restarted and starts to working again the way it should. That means our bodies are getting more vitamins, more antioxidants (little guys protecting our healthy cells) and more healthy bacteria.
This means our immunity system is getting stronger and we are more immune against various illnesses as well as more energized. In no way are we saying Kombucha is a magic elixir that cures the world, but it will definitely bring goodness for you gut (and did we mention it
is delicious!)

More and more people are trying various things at home these days, such as sourdough (another fermented food), so why not try to make your own Kombucha as well? We offer our starter kits online as well as our amazing Kombucha, that comes with fully organic ingredients and manual on “how to”. For any other questions just log in to our website to
FAQ section or fly us message through Facebook or Instagram

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Posted by in: 5.06.2019

Not so many moons ago, about three years of moons to be less than precise, we thought it might be a good idea to get up close and personal with the kombucha trend that was taking Dublin by storm. And by ‘storm’ maybe ‘light breeze’ would be a more accurate description of kombucha’s place on the culinary radar. But we know a good thing when we taste it, and we felt kombucha was something pretty delicious.

Arming ourselves with a library of reference materials, good intentions, and a tiny kitchen five flights up (who needs the gym?) we settled in to begin some serious experimentation. Using Clement & Pekoe teas, a variety of herbs and spices, cane sugar and our new friend, the temperamental SCOBY (symbiotic culture of bacteria and yeast), we rolled up our sleeves and got down to the hard work of testing out our new flavour combinations. Success and failure were to be had in equal measure. SCOBY can be a bit precious, it doesn’t like to be too warm, too cold, and gets shy around a crowd…we all have a friend like that. A few of the initial batches were immediately consigned to the taste disaster bin of eternity, however, once we figured out what the SCOBY wanted from us, it started to work its magic and gave us our end product, a tangy, naturally carbonated soft-drink to slake the thirst and refresh the senses. (It’s also a great revitalizer when one is feeling, shall we say, delicate?) Two flavours have been a hit from the get go: the house standard, organic sencha and the more exotic Darjeeling with bay leaf and rosewater. Kombucha offers a great alternative to chemical-laden sodas, while also acting as an enhancer to good gut health.

Over time, interest grew. Customers started asking more questions, and most importantly, drinking the product! On the odd day when demand would outstrip production we’d be scrambling to get those kilner jars to ‘HURRY UP’, but SCOBY works at its own pace and will not be rushed. Hopefully, our infrequent days of selling out are in the past as our new Blessington Street location now has a purpose-built Kombucha Kitchen and bonus: no stairs! To satisfy the public’s now-voracious appetite for this bubbly wonder, we now offer Kombucha live and on tap! One bottle not enough? Bring in your own container and we’ll fill it up!

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Posted by in: 23.10.2018

This was the day to explore, drink and eat as much as we possibly could – everything and anything fermented.

Our first stop was place called ‘Rök’, Scandinavian restaurant in Islington. Their menu was impressive! Fermented starters and sides featuring various root vegetable, pickled vegetable and fruit as part of every dish on the menu. And the wine was pretty good too (organic and fermented, so it still counts right?)
A very simple menu but perfect in every detail. Definitely a lunch to remember and whet our appetite for the day ahead.

Our next stop was ‘Rawduck’ in Hackney where they offer huge amount of different pickles, and most importantly Kombucha and Kombucha cocktails – the main reason of our visit. We tried some interesting flavours, and left feeling very inspired. We also visited their “sister” Little duck The Picklery later that evening that impressed us with large sharing table full of goodness, and wall packed with various ferments.

Our main reason to cross the pond was however, to attend a masterclass run by very successful Kombucha maker Adam from JARR kombucha, hosted by Sanolife. This masterclass was all about nutritions, balanced diet AND kombucha. The evening was being open by lovely Heather from Sanolife who is nutritionist and was talking about the importance of balanced diet, sugar, microbiome and understanding of what we put into our bodies. Second part of the event belonged to Adam.
Adam is in the business since 2015 and is very knowledgeable. He shared his experience and knowledge, his journey from living in California and moving to London to start his Kombucha business. Adam was explaining the importance of choosing the right vessel, sugar, experiments with different types of teas, and what to be aware of when brewing either in small or large scale. Part of the masterclass was to prepare our own kombucha, which unfortunately we couldn’t do as we were flying back. We managed to smuggle some of the SCOBY back to Dublin though!! 🙂
The evening was finished with Q&A’s while we were munching on delicious food provided by Sanolife, yum!

We had a great time in London and will be definitely back soon for more “research” !!!

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Posted by in: 2.02.2016

AntlerA new year smiles upon South William Street and we smile with it…albeit through chattering teeth. Cold though it may be, our hands are warmed by coffee, tea, and the pleasing glow of camaraderie at Clement & Pekoe. (Man, who writes this stuff?)

Our first mission of the year found C&P going through a bit of a face lift. We’re only 4 years and some change in, but all the love was starting to show. As some of our astute regulars have noticed, we’ve done the floors, spruced up the walls, and stuck a pair of antlers over the fireplace nook. Now isn’t that cozy? We had already started the process in December with our own barista, Tom, who did a bang up job on our new Coffee and Tea murals. (Such a good job in fact, he was commissioned to do art work for a cafe in far away Qatar! Rhymes with guitar. Way to go, Tom!)

But it doesn’t end there. Now don’t be nervous, but Clement & Pekoe is getting ready to upgrade the house blend. The lovely folks at Climpson & Sons have overhauled their Estate blend and made it that much better! How is this possible, you may well ask. With a bit of careful tweaking, beans from Colombia and Ethiopia are joining forces to make a punchy cup of deliciousness just for you. We haven’t pulled the curtain up on this most recent act as of yet, but get ready, because when we do we’re sure there will be applause!

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Posted by in: 7.01.2016

Komucha1You may well have found yourself asking, “What’s all this Kombucha falderal I’ve been hearing about? What exactly is it and how can I get involved?” All good questions. And here are your answers.

In a nutshell, Kombucha is a naturally-carbonated, fermented tea drink, served cold, not unlike revenge. (Before you turn away in disgust, “Fermented?! Ew,” need we remind you good things come of fermentation, number one being, WINE! A close second, sauerkraut….delicious.) The falderal around Kombucha is that it’s good for your guts. Aside from being a refreshingly tasty alternative to chemical-laden sodas, Kombucha’s fermentation process provides some good bacteria for your digestive tract. Myriad health claims have been made, but because we’re baristas and not doctors, we’re sticking to what we know…it tastes good!

Even better? We make it ourselves! Our own barista, Erika, brews up Kombucha in the charmingly named, Kombucha Kitchen down at our second location on Essex Street in Temple Bar. Using our own Clement & Pekoe teas, Erika has devised some pretty tasty combinations, including fennel and star anise, dandelion and cranberry, as well as our House Kombucha made with Organic Sencha. Like a solo version of Shakespeare’s Weird Sisters, she bubble, bubble, toil and troubles her way to creating kombuchas of perfection (bonus, no newts or toads are harmed in the process).

Lastly, in answer to your question of personal involvement, get on down to Clement & Pekoe, belly up to the bar and place your order! Kombucha awaits!

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