Two-Michelin-starred chef Alex Dilling has stepped into the world of spirits with the launch of his first gin, 5 Puffins—a citrus-forward expression that reflects his refined culinary sensibilities. The release is a personal project for Dilling, who told The Drinks Business that gin has long been his favourite spirit and that developing his own has been a dream years in the making.

Now that his flagship restaurant at Hotel Café Royal features a micro bar, Dilling felt the timing was right. “It’s been a year in the making, but many years of dreaming,” he said.

A balanced botanical blend

The gin’s signature comes from carefully selected botanicals, including bergamot and verbena. Dilling explained that these citrus notes are among his favourites and pair perfectly in a gin-based spirit. “The key was also balance,” he noted. “It needed to be subtle and not overpowering.” Complemented by coriander seeds, angelica, and juniper, the gin offers a harmonious profile shaped by extensive experimentation with fruits, spices, and garnishes.

The culinary precision that defines Dilling’s cooking also shaped the development of 5 Puffins. He personally oversaw everything from choosing the distillery to selecting the bottle design, which borrows from his restaurant’s minimalist aesthetic. “The theme of the gin translates very well with the food I cook: clean, elegant, yet minimal packaging,” he said.

Sustainability at its core

Sustainability was another priority for Dilling. He emphasised the importance of eco-conscious sourcing, noting that even the labels are designed with sustainability in mind. Looking ahead, he hopes to incorporate leftover fruit peels from the restaurant kitchen into future batches of the gin—a practice that aligns with his broader culinary philosophy of resourcefulness and quality.

“We use the highest quality ingredients, and that will shine through in the gin as it does with our food,” he said.

Curated food pairings

Naturally, the gin is intended to be enjoyed alongside carefully considered pairings. Dilling recommends aged Kaluga caviar with white asparagus, and smoked Devon eel—dishes that reflect his own personal indulgences when enjoying a gin and tonic or martini.

“The snacks are selfishly a taste of my favourite indulgences,” he said. “These will change regularly, and I’m sure you’ll see various cheeses arise in dishes and a mix of light and hearty snacks depending on your mood.”

A mini bottle with maximum appeal

In addition to the standard 75cl bottle, priced at £50, 5 Puffins is also available in a 5cl format for £12. The mini size was a deliberate decision, offering versatility and gifting potential. “We thought it would be a nice visual cocktail accompaniment, a keepsake if dining guests or those at the bar enjoyed the spirit and wanted to take it home, and also the opportunity to serve in hotel mini bars or at events,” Dilling said.

With its sophisticated flavour profile, elegant packaging, and strong ties to Dilling’s Michelin-starred cuisine, 5 Puffins is more than a celebrity-endorsed gin. It’s a reflection of a chef’s identity, translated into spirit form—crafted not just to impress, but to complement the very finest dining experiences.