Inba was created as a space to encourage human connection, thoughtful consumption and collaboration.
Our story
The dream of opening a bar began when I was 16, sitting on a beach in Barbados.
Back then, my vision was simple, I wanted to create a space to bring people together, and always found a bar a natural catalyst for meeting and connecting with people, to share stories and conversations that last all night long. This feeling has never left me.
Growing up on a farm in North Devon sparked a natural curiosity about our food systems: where it comes from, how it’s produced, and the people behind it.
I developed a desire to learn more about the provenance of our food and wanted to seek out small scale food producers that were doing their best to counteract the big corporate led mass produced shit show.
I’ve always believed that food and drink are the most powerful ways to connect people. Yet I found myself deflated by the offering available in most hospitality businesses, where there seemed to be a disconnect between the food being served up and the bulk bought ingredients that sat in the store cupboards.
I wanted Inba to embody all of the above.
Driven by the produce
We want to bring people together through food and drink, but we also believe what we serve should have meaning and substance. Every ingredient represents a network of growers, farmers, makers and producers who are making such a positive impact within their local communities.
I thought, if food and drink create connection, then the entire supply chain should embody those same values.
Every supplier we work with is carefully researched and selected. We seek out the highest quality ingredients and small businesses, and celebrate them from field to plate. Our food menu is intentionally small, to ensure we feel proud to serve every component that makes up a plate of food. Because it is more than just cooking great dishes. The quality of ingredients, the seasonality, the provinence, the people, all make up that plate of food. And it shines through.
We build our menus based on the availability of the best produce at a given moment. No structure, no consistency, and definitely more difficulty. But this is the reason we are doing this. For people to come and enjoy nourishing food and drink in a beautiful setting, while knowing you are supporting a wider network of businesses that are striving to have a positive impact on their communities and environment.
From our cleaning products, to the ingredients in the kitchen right through to the bar, to the reclaimed materials that have been sourced from reclamation yards and flea markets. Everything has been fully considered. The space took us over two years to create. We didn’t want to hurry. The very essence of Inba is to act as an antidote to our current way of life. The constant hurry, the lack of thought, and the growing sense of disconnection.
