THE STORY
Where It All Began
Marco Pierre White, often called the godfather of modern cooking, is a world-renowned chef, restaurateur, and TV personality. He launched the careers of chefs like Gordon Ramsay and Heston Blumenthal. At 19, he trained in classical French cuisine under Albert and Michel Roux, later working with Raymond Blanc and Pierre Koffmann.
In 1987, he opened Harvey’s in London and earned three Michelin stars by age 33, the youngest chef to do so. White became the first British chef to achieve this and went on to star in shows like Hell’s Kitchen and MasterChef Australia.
More recently, he’s focused on his hotel, The Rudloe Arms in Bath – while enjoying fishing, gardening, and traveling for work. He’s appeared on A League of Their Own, launched BBC Maestro cooking lessons, collaborates with P&O Cruises and is developing TV projects and his own wonderful Mr White’s Gin.
“I distinctly remember the captivating aroma of the distillation of juniper berries from a gin distillery on Wandsworth Bridge, as I made my way to and from Harveys in London. The smell takes me back to memorable moments from my days spent back in the capital all those years ago.
Nowadays, I like nothing more than cooking for my family and inspiring people around me to be creative. This is the basis for Mr. White’s Gin. The recipe is focused on my mantra of keeping things simple but doing them well..”
Master Distiller: Chris Sadler
As a sixth-generation descendant of the renowned Sadler family, known for craft brewing and distillation, Chris Sadler revived the legacy by relaunching Sadler’s Brewing Co. in 2004. He scaled the business from a 10-barrel setup to a 90-barrel facility producing over half a million pints a month.
Building on this success, Chris established a sustainable distillation company, combining heritage and innovation to create high-quality, handcrafted gins such as Mr White’s.
How we make Mr White’s Gin
We begin with a meticulous selection of premium botanicals that give Mr. White’s Gin its distinctive character. At the heart is Italian juniper, complemented by coriander, cardamom, and Italian orris root for depth and balance. French lavender adds a floral note, while fresh lemon peel from Greece and fresh orange peel from Spain bring bright citrus layers. Lemon verbena introduces a subtle herbal lift, and liquorice sourced in France rounds it out with a soft, earthy sweetness.
These botanicals are gently steeped in a high-quality neutral grain spirit, allowing their essential oils and flavors to infuse fully. The mixture is then distilled in traditional copper pot stills, which purify the spirit and enhance its complexity. During distillation, we carefully capture only the heart of the run—where the finest, most balanced flavours reside.
