Named ‘Arabella’ after a famous Salcombe Fruit Schooner built in 1860, this limited-edition gin has been developed in collaboration with world renowned chef Michael Caines MBE, one of Britain’s most celebrated and accomplished chefs to create a truly exceptional gin.

This beautifully complex yet delicate gin celebrates classic flavours of juniper, combined with bright citrus aromas from sweet orange peel, lemon and English coriander seed. On the palate it is rich yet balanced with a floral edge followed by a savoury note from bitter almonds. Further freshness from lemon thyme and verbena gives ‘Arabella’ a lingering dry finish.

Limited to 1,200 bottles. 50cl, 46% ABV.

This limited-edition release is no longer available to purchase.


‘Arabella’ is the first release in our collection of limited-edition Voyager Series gins, each developed in collaboration with world renowned chefs and iconic winemakers.

Working with Michael Caines, holder of two Michelin stars for more than 18 years, we brought together our combined expertise in balancing and perfecting flavours and aromas to create an exceptional gin designed to take the senses on a voyage of discovery. We both champion provenance, quality and character and share a passion for authenticity and attention to detail, bringing the spirit to life for all to enjoy.

To reflect Michael's culinary style, ‘Arabella’s carefully selected botanicals are inspired by an English summer garden.

  • Awards
  • 2019 – ‘Best New Launch Design’ at the World Gin Awards
Hand selected by Michael Caines

‘Arabella’ is created with 17 botanicals, all of which were selected by Michael Caines to create this exceptional gin inspired by an English Summer’s garden to reflect Michael’s culinary style.

MACEDONIAN JUNIPER BERRIES, lemon, lime, orange, LEMON THYME, sour cherries, HIBISCUS, liquorice, VERBENA, almonds, cubeb berries, cardamom.

Fresh citrus peels of lemon, lime and orange were hand peeled by our team of distillers ahead of distillation and all combined with a further 14 botanicals which were distilled together to the one shot London Dry method.

Two Michelin-Starred Chef

Michael Caines MBE, chef and patron of Lympstone Manor, is one of Britain’s most celebrated and acclaimed chefs. The holder of two Michelin stars for 18 consecutive years was awarded a Michelin star for Lympstone Manor just six months after opening. Over the past 22 years Michael has gained a global reputation for his distinctive modern European cuisine utilising the finest and seasonal produce.

Amongst numerous other accolades, Michael has cooked at 10 Downing Street for the Prime Minister, received an MBE in 2006 for services to the hospitality industry and was awarded AA Chef’s ‘Chef of the Year’ in 2007. In addition to Lympstone Manor, Michael oversees Michael Caines’ restaurant in North Devon (The Coach House by Michael Caines at Kentisbury Grange) and is also an official partner and ambassador to the Williams Martini Racing Formula 1 racing team creating signature menus over the Grand Prix calendar.

Aptly named the Voyager Series

“It’s apt that the British brand’s new series of limited-edition gins is named the ‘Voyager Series’. The first of these team-ups has seen them work with Michael Caines, holder of two Michelin stars for 18 years. Named ‘Arabella’ after one of the famous Salcombe Fruit Schooners, the new release is complex yet delicate with a hefty juniper core infused with Angelica, bright citrus aromas (derived from sweet orange peel and lemon) and coriander seed.”

  • 35ml Voyager Series ‘Arabella’
  • 35ml Frobishers Apple Juice
  • 12.5ml Luxardo Maraschino Liqueur
  • 10ml Willy’s Apple Cider Vinegar
  • 3 Dashes of Dr Adam Elmegirab’s Teapot Bitters
  • Michael Caines’ Blanc de Blancs Champagne
  • Green apple fan
  • Cucumber ribbons
  • Lemon thyme
  • Pansy flower
  • Peel the cucumber to create ribbons, adding two ribbons to the inside of a large wine glass.
  • Quarter-fill the glass with ice to pin the cucumber ribbons to the inside of the glass.
  • Fill a Boston shaker with ice, add the gin, apple juice, maraschino liqueur, apple cider vinegar and bitters and shake vigorously for 10 seconds.
  • Long pour the mixture through a strainer until the glass is ¾ full.
  • Top up with Michael Caines Blanc de Blancs Champagne.
  • Garnish with 3 sprigs of lemon thyme, a green apple fan and a pansy flower.

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