WELCOME TO THE LOVE YOUR LOCAL LARDER PODCAST! A PODCAST THAT CELEBRATES LOCAL PRODUCE WITH THE PEOPLE WHO COOK AND GROW IT.
Blog written by Louise Mckie.
In this podcast, we meet Hugo Morrissey, the founder of the innovatively delicious Nuisance Drinks. This episode explores the story around Nuisance Drinks, whilst also offering an insightful dive into the world of ‘founders’, as Suzie and Iain are excited to announce this as the first addition to their newest project: the Natural Larder Collective. The serendipitous timing of both founder’s desires to make changes to their original business model and shared ethical values make Nuisance Drinks the perfect fit for the Collective.
Like the Scottish Bee Company, Nuisance are committed to ethical production. They make beautiful botanical soft drinks that were originally inspired by Hugo’s mum’s nettle cordial. He recognised an opportunity to bring drinks to the market that utilised plants that were traditionally considered a ‘nuisance’, with his inventive blending producing 5 flavours that include pairings such as Bramble and Rosemary, Pink Grapefruit and Basil, as well as the original Nettle and Elderflower.
Hugo began Nuisance in February 2020, not ideal timing to begin a new venture he admits! Despite the challenges, he found opportunities in the pandemic that might otherwise have been absent. He tells the story of early days foraging in East Lothian’s Hopetoun Estate for bags of nettles and experimenting with his mum’s original recipe, which he first experienced as a child, foraging in the Cotswolds. His respect for the planet could be said to have ignited here and, as a result, Nuisance donate 1% of all sales to Rewilding Britain. A local café allowed him to use their basement kitchen to take those bags of nettles and transform them into the first batch of 5000. Hugo speaks honestly about the lessons learned in the beginning, from labelling errors to the challenges of building the brand.
What is refreshing about this conversation is that Suzie and Hugo lift the curtain on the life and struggles of business founders; an aspect pivotal to Hugo’s decision to join the Natural Larder Collective. He found being the sole employee of the company lonely and realised how much he enjoyed working with a team to bounce ideas with. This led to Guy Vancans joining him as well as Nadim and Catherine, two Edinburgh University graduates, who all helped develop the business in ways he is grateful for. Similarly, the support of Nuisance’s chairman and board were invaluable. The result of this shift was a 160% increase in sales from 2022 to 2024 and much-improved mental health for Hugo.
Listen to the podcast here...
Suzie has had the pleasure of tasting the Nuisance range plenty, with her favourites becoming staples in the Millar house! In 2021, Hugo worked with recipe developers who helped to create the 5 flavours that Suzie and Hugo describe for us:
- Nettle and Elderflower
- Mint, Chilli and Cucumber
- Bramble and Rosemary
- Rhubarb and Ginger
- Pink Grapefruit and Basil
Suzie enthuses about the identity of the brand as well as the unique flavour offerings from Nuisance. Although not a fan of chilli usually, she enjoyed the Mint, Chilli and Cucumber, noting the subtle heat from the chilli rather than the overpowering sensation. In the Nettle and Elderflower, she discusses how the nettle is a flavour she finds hard to distinguish, having never ingested it before. Hugo explains that it reduces the sweetness of the elderflower, producing a refreshing, lightly sparkling beverage.
The Pink Grapefruit and Basil is Suzie’s favourite: she was surprised how well basil paired with grapefruit! Hugo can’t quite choose a favourite, saying they change with the occasion: the Mint, Chilli and Cucumber to quench thirst or Bramble and Rosemary for an evening tipple.
They discuss what alcoholic pairings work with the Nuisance range and Hugo gives some lovely suggestions. Gin and vodka working well with all the drinks, with Holyrood Distillery making a cocktail range using these premium botanical drinks. Nettle and Elderflower work well with Vermouth and tequila is a lovely pairing for the Mint, Chilli and Cucumber. Surprisingly, whisky goes beautifully with the Bramble and Rosemary, although perhaps not for the whisky purists, Hugo concedes! Try the cocktail here.
Suzie and Hugo chat about the development of their partnership and the demand for a collective that consumers can trust to help them make ethical choices about the food they purchase. Hugo shares his own bittersweet decision to step back from the company, but it’s clear that the relationship built between these two companies make the transition much more palatable. Suzie enthuses about the branding and artwork of Nuisance, loving the brand identity that Hugo has built.
Overall, this episode is as unique and interesting as Nuisance Drinks, offering insight and a fresh take on businesses forming a collective based on shared values. We are excited for you to try Nuisance Drinks! You can find them online here.
