Crucible

17/06/2025

On week 2 of ‘Flavour Forward’ we talk about the flavour chemistry of peaches - while there are too many compounds in peaches for us to mention them all, today we discuss a few of the crucial ones. Next week, we’ll bring you some example ingredient recipes that we tried and tested at Crucible. 🍑

10/06/2025

With their season in full swing, this month’s ‘Flavour Forward’ will focus on the peach family. Today, we are starting with some brief history of peaches - next week we will look at the chemistry of flavour and in the coming weeks, we’ll share ingredients and drink recipes. 🍑

03/06/2025

Welcome to our final week of the ‘Flavour Forward’: Elderflower series - we’ve explored the history, chemistry of aromatics and went over homemade ingredients that can be made with elderflower, and today we’re putting them to work in actual cocktails, with a bit more unusual flavour combinations in mind.

Which one of these drinks would you order?

27/05/2025

Welcome to week 3 of ‘Flavour Forward’! This time we are focusing on practical use of elderflower to make ingredients. Of course, the most popular way to use elderflower is in
a cordial, but here we wanted to explore some other directions.

Full recipes for the cordial and enfleurage below, and mead recipe coming out on Thursday.

Next week, we’ll be looking at applications of these ingredients in drinks.

ELDERFLOWER CORDIAL
1. Pick 25g elderflowers - some stems can be included
2. Combine the picked flowers with 250g water and 250g caster sugar; mix well to dissolve the sugar.
3. Leave to infuse for 24 hours at room temperature
4. Strain off elderflowers through a superbag, before filtering it with a coffee filter.
5. Weigh out the resulting liquid and add 2% citric acid by weight (for 100g finished liquid add 2g citric acid). Stir to dissolve.

ELDERFLOWER ENFLEURAGE
1. Roughly pick 20g of elderflower. Some stems can be included.
2. Combine the picked flowers with 200g of melted coconut oil & allow to infuse for 72 hours.
3. Gently melt the coconut oil and strain off the elderflower through a superbag.

20/05/2025

Welcome to week two of our ‘Flavour Forward’ series - this month we are focusing on elderflower and today we’re looking at chemistry of flavour. The real magic of elderflower lies in its secondary and tertiary compounds, which create the distinctive aroma bouquet that catches you off guard and keeps revealing more and more dimensions the longer you smell or taste it.

04/10/2024

It’s always a fu***ng treat to see the finished product on a shelf after months of development, and even more so when it is an iconic brand such as Cointreau.

Getting from lab scale to big recipe always comes with unique challenges and it was a pleasure to collaborate with the team at Cointreau to get this one over the line.

12/09/2024

As part of the guys at are launching their Markfield Garden project on Saturday..

has put together this tasty little number using a bunch of delicious treats found in the garden. They are cracking them at 18.30 Saturday by the mushroom den in Markfield Park should be a riot

19/08/2024

https://www.creativeboom.com/inspiration/crucible-unveils-lab-grown-identity-by-madalena-studio/

Really nice article about the new Crucible website by Chris Collicott

Growing the bacteria using kombucha, lion's mane, household food waste, and swabs from skin and soil resulted in some sleepless nights for creative director Chris Collicott. If somebody had told...

10/06/2024

We’ve been having a blast recently doing some drinks strategy bits for the team at

It really helps when the juice is fu***ng delicious to begin with

04/04/2024

We’ve been doing some fancy drinks for our neighbours who are launching a mad space round the corner

There’s going to be an extravaganza of all things mushroom related with art installations from and amongst many others!

This drink is with lions mane mushrooms grown across the road, some fermented raspberry and clarified tomato topped with soda.. the left over tomato and raspberry pulp is dehydrated for a rich umami garnish!

This drink is FRUITY FUNKY AND EFFERVESCENT!

26/03/2024

What a weekend at

Food, Fire, Drinks and Lights

Sometimes it really is ridiculous the things we get up to for “work”

16/03/2024

With the new website going up, it seemed like a good opportunity to communicate a bit about some of the stuff we get up to.

We did a recent thing for with that actually pulled together a lot of work that I’d done in the last 10/15 years

seemed to think it was quite interesting and due to my point blank refusal to do a podcast I’ve written some words. Link is in bio, quite enjoyed it actually might do more often.

Perfume is fu***ng cool