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Sip Club is on a mission. To bring ethical goods into the world of hospitality. We feel passionately that the supermarket is the absolute worst place to sell a fairly traded or sustainable good. The eye naturally follows the line of prices along the shelf and this becomes the main pruchasing factor. By contrast, in the world of hospitality, there's real human-to-hman contact time time available with the fabulous, charismatic and people focussed employees who inhabit this world. Furthermore, when we go out to eat and drink we are looking to treat ourselves and are rarely as price focused as in our day to day lives. Why should this price inelasticity be taken up with products that improve the world around us while we have a great time. It might even help with the hangover. 

We believe that buying products at a price which enables farmers to live a good life is not about charity, it's about justice. And so while our farmers are at the centre of what we do and we want to share their stories, we want that process to be a dignified one, just like communicating with someone at the farmers market. For that reason we'll be empowering farmers to tell their own stories. We want to use the power of social media to enable farmers to communicate directly with consumers. We think this will make for a hugely vibrant product and really add to the experience of going out as well as treating producers with the dignity that they deserve. 

This mission has taken us all over the world including to Palestine and Uganda but the first product with picked to work with is terere, a cold drink from Paraguay made with yerba mate.

Over the next year you might see a terere tasting popping up near you. We'd love to know what you think of the taste and the ethos behind this wonderful product. With any luck and the wind in the right direction, the first product will be hitting the bar fridges by the end of this year. 

Heather Garlick


I've been in the hospitality industry for 20 years and have owned a number of different hospitality businesses for 8 of those years. I love hospitality but what I'm really passionate about is community, so passionate in fact that I studied it undergrad and postgrad at uni. I've travelled all over the world with my work, and never feel more alive than when in a rickety old train carriage on the way to somewhere exotic. Now though, I'm looking to combine those two passions and find a way for some of those pounds that bounce around in the tills of bars and restaurants to serve those who really need it; both abroad and closer to home. 

As well as running the bar I also founded and owned a restaurant and a farmer's market both online and in person. So I know what it is to appreciate a producer's efforts and respect the love they've put into their product.

I'm always on the look out for people to join my tribe so do give me a shout if you want in. 

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