Justin Arnoux wants it to be known, that jam’s and relishes aren’t just something for old people. The owner of Drunken Sailor is adamant that the pastime of making preserves can be something that young people can get into and enjoy.
“It was one of those crazy ideas you have when you have a lot of wine, my mum had made me some from some left over fruit and I was like, what are you doing, it’s such a grandma thing to do, later on I thought, why is it a grandma thing, why can’t it be a young person thing?”
In 2013 Justin had worked in food distribution for some time, and had access to a range of chefs and distribution companies. He had a friend design the logo and came up with a name, before he started experimenting on his stovetop with a 5-litre pot. After doing the rounds, giving chefs a bunch of samples and getting a few distributors on board. After “way too long” using a 10 litre pot, he decided to quit his job, and really go for it. Since then Justin has moved into his own space, with a 150 litre kettle that he uses to make his jams and relishes.
“It’s just me in here, I don’t have anyone else doing it, I don’t employ anyone, I do all the cooking, packaging, ordering.”
Staying true to the name Drunken Sailor, Justin’s conserves always have a bit of booze in them There is Pineapple, Coconut & Rum jam, Pear Vanilla and Whiskey and Cherry Cointreau just to name a few. It’s all in an effort to make preserves young and fun.
“With the name, Drunken Sailor, I like to put a bit of alcohol in it, make it a bit fun, it’s all stuff that I like, all flavours I like, I make marmalade because I don’t like it.”
Now Drunken Sailor has branched out adding mustards, pickles and rubs in their armoury as well as catering start up called the Food People Collective that Justin has also been working on. For Justin’s jams, relishes and more take click the link below.