EN was in attendance as Victory Services Club (VSC) launched its own exclusive Club Gin in partnership with Heroes Drinks Company. The launch was celebrated with a gin reception followed by a three course dinner and was attended by industry press, selected venue finders and event organisers.
The VSC Club Gin has been created and produced by Heroes Drinks Company – a non-profit organisation founded by Chris Gillan, a UK military veteran. Gillan attended the event as the special guest for the evening.
Mark Field FIH, operations director, Victory Services Club said: “I was introduced to Chris when the Club looked to stock Heroes Vodka – their flagship product. Our own Victory Ale is very popular with our members, so we met Chris to discuss the production of our own Club Gin too. The process started eighteen months ago and we are now delighted with the result of Chris’s endeavours. The Victory Services Club Gin has been introduced to our members; it has been very well received and is now our best selling gin. As a charity, it was important that we worked with a company that shares our ethos and charitable objectives; we found the perfect partner in Chris and the Heroes Drinks Company.”
Chris Gillan, managing director, Heroes Drinks Company said: “Heroes Drinks Company is the world’s first non-profit alcohol company and we have three overarching goals: to produce high quality products whilst employing military veterans and to donate a percentage of our profits to military charities. To date, over £54,000 has been either paid in wages to veterans or donated to military charities. The gin we have created for the VSC is a classic, super premium gin. The nine botanicals we use include fresh orange and lemon, vanilla, coriander seeds and angelica root which give a really well balanced flavour. What makes this gin really special is that we individually distil each botanical before blending them for a wonderfully well rounded and aromatic finish.”
The evening commenced at 7pm with drinks and canapés in the Allenby Room, canapés served included monkfish cheek in panko breadcrumbs with grapefruit puree; ham hock on toast with homemade piccalilli; ratatouille in a wholemeal tartlet case; and seaweed crisp with smoked mackerel. Air Commodore Nigel Beet CBE, CEO of the VSC welcomed guests, explained the Club’s charitable aims and introduced Chris Gillan to speak. Guests then moved to the Club Restaurant for a three course dinner. Dinner was VSC Gin cured salmon with salmon & dill mousse, pickled cucumber, fennel & lemon puree to start, followed by pan-fried duck breast, beetroot dauphinoise, goat’s curd, malt crumb and shiso. Dessert was a spicy yazu tart with coconut sorbet, pineapple, papaya and Thai mango compote with tropical gel.
Event organisers can now choose to have Victory Services Club Gin based drinks at their events, and it is available to buy from the Club Bar, Club Restaurants and Club Shop.