"When we were foraging in the gardens and grounds of the island the chef took us to a bog by a creek where the watercress grew naturally. I will never forget the bite that those beautiful leaves gave us. It made me think to the watercress I was subject to buying in London and how lifeless it is. Likely because its mass-produced and given nutrients that scientists decide fit rather than what it actually wants/needs to become the amazing plant that I tasted on that misty day in Scotland. In ode to the wild watercress, I wanted to combine the spice we found that day with the pale flavour we all love." - Pete Brown, Forest Road Brewing.