A fresh take on spirits

Loveday is the work of old friends more than a little bit obsessed with flavour and with two decades of culinary & design experience, on an eternal search for beautiful, vibrant new things to sip on.

It’s been slowly brought to life since 2020 over lockdowns, babies, coffee, sea swims and G&Ts in lovely Penryn, south Cornwall.

Stumped by a barrage of sickly, harsh flavour profiles, and tired of fussy, samey branding that seems preoccupied with telling women ‘It’s gin o’clock!’ and ‘Put that rum down- it’s only for us sailory blokes!’, we wanted to find a new way: where craftsmanship, modern design, and carefully balanced, utterly delicious distillations come together.

We make sustainable spirits using fresh and foraged ingredients with enjoyment in mind - unhurried get-togethers with favourite company and a glass of something darn good in hand is how we love to serve Loveday.

  • CHLOE

    Co-founder, design department, reluctant tech-guy.

  • DAISY

    Co-founder, The Tastebuds, distiller

Daisy, Chloe’s twin & Chloe, circa 1992

Our mums were friends long before we were born so you could say ours was a bit of an arranged friendship. Growing up in together in Cornwall in the 90s meant mud pies, den making, picnics, beaches, camping, bike riding, dressing up, nicking older our sister’s things, and learning all the words to the Spice Girls’ hits.

We did nursery, School and College together, before both moving to St. Agnes, The Isles of Scilly to work in the two island’s Cafes. It was in this ever so fun summer season that we learned cooking could be so much more than a hastily boiled cup of Supernoodles, that maybe I didn’t want to go and finish my art degree after all, and where we hatched a plan to make our fortunes working at sea.

Daisy trained at Le Cordon Bleu and made a career working on superyachts all over the Mediterranean, before returning to Cornwall to work in fine dining restaurants and eventually running a busy garden-Cafe kitchen. Meanwhile, I started cooking on a beautiful old sailing boat with my now husband. We took our guests exploring the west coast of Scotland, eating very nice seafood cooked up in my tiny galley and essentially throwing a dinner party every night. Daisy and I would rack up eyewatering phone bills calling each other from different countries to trade recipes and salacious stories of what we got up to.

Lockdown beckoned a shift, and we finally got cracking on making the culinary business we’d always wanted to start together. Running this distillery puts to use all the things we’ve learned and fallen in love with over the years- design, recipe development, and helping people have a thoroughly good time with friends.

We make spirits with the same approach that we both always took to cooking and hospitality- How can we best pair, balance and make these ingredients sing? Where can we get the freshest, most sustainable and exciting versions of them? What story can be told? How does this make someone feel? How can we bring people together over this bowl/platter/glass?

We set the whole thing up to make organic rum and got happily waylaid with botanical gin, which, to our delight, is going quite well. We’re over the moon that, as of summer 2023, we finally now also have Soil Association organic rums on the go too.

It’s been a joyful, stressful, mad, exciting three years, and we’re only just getting started!

Chloe X