Small-batch kombucha handcrafted in Buckinghamshire using local ingredients.
Location: Padbury, Buckingham
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Our Story
Monty Booch was founded in 2024 by James and Shauna, who believed kombucha should be just as enjoyable to drink as it is good for you. Frustrated by kombuchas that focused on health but lacked flavour, they set out to create a range of bold, refreshing drinks that people would genuinely look forward to opening.
Working from Buckinghamshire, they embraced traditional kombucha fermentation while refining recipes to produce a cleaner, more balanced style of drink. Rather than relying on ready-made flavourings, they developed their own fruit infusions in-house, creating distinctive combinations designed to pair equally well with food or to be enjoyed on their own
From the beginning, supporting local producers has been an important part of the business. Wherever possible, fruit is sourced directly from orchards and farms across Buckinghamshire, Oxfordshire and Northamptonshire, helping Monty Booch create drinks that celebrate both quality ingredients and local provenance.
Since launching, Monty Booch has continued to expand its range while introducing more people to kombucha through food fairs, festivals and independent retailers. Every bottle reflects the founders' original aim of creating a premium non-alcoholic drink with exceptional flavour and craftsmanship. :contentReference[oaicite:3]{index=3}
Meet The Team
James and Shauna founded Monty Booch after recognising that many kombuchas appealed to health-conscious consumers but often failed to deliver on taste. Together they combined a passion for quality ingredients with a desire to create a premium alcohol-free drink that people would choose for its flavour first and foremost.
The pair remain closely involved in developing recipes, sourcing local ingredients and growing the business throughout Buckinghamshire. Their focus on craftsmanship and local sourcing continues to shape every new flavour they create.
How It's Made
Monty Booch follows traditional kombucha fermentation methods using premium tea, natural sugar and a living SCOBY culture. During fermentation, the culture converts most of the sugar into the tangy, refreshing character that defines kombucha, leaving a drink with significantly less sugar than conventional soft drinks.
Every flavour infusion is developed in-house rather than using pre-made concentrates. Wherever possible, fruit is sourced directly from local farms and orchards across Buckinghamshire, Oxfordshire and Northamptonshire, giving each kombucha a fresh, distinctive flavour rooted in the surrounding countryside.
Sustainability
Monty Booch supports local agriculture by sourcing fruit from growers across Buckinghamshire, Oxfordshire and Northamptonshire whenever possible. Working with nearby suppliers helps celebrate seasonal produce while strengthening relationships within the local food community.
The company also produces its flavour infusions in-house using carefully selected natural ingredients, reflecting its commitment to quality, provenance and traditional craft production.
Awards
Monty Booch has already gained recognition for the quality of its kombucha.
- Great Taste Award winner.
The business has also exhibited at local food fairs and artisan food events across Buckinghamshire, introducing more people to premium handcrafted kombucha.
Where You'll Find Us
Monty Booch is based near Buckingham in Buckinghamshire, where James and Shauna brew their small-batch kombucha using traditional fermentation techniques and locally sourced ingredients. Their drinks can be found through independent retailers, food festivals and Good Food Scout.
FAQs
Who founded Monty Booch?
Monty Booch was founded by James and Shauna in Buckinghamshire in 2024.
Where is Monty Booch made?
Monty Booch is handcrafted near Buckingham in Buckinghamshire.
What makes Monty Booch different?
Every kombucha is traditionally fermented and flavoured with in-house fruit infusions made from carefully selected natural ingredients.
Does Monty Booch use local ingredients?
Yes. Wherever possible, fruit is sourced directly from farms and orchards across Buckinghamshire, Oxfordshire and Northamptonshire.
What is a SCOBY?
A SCOBY is a living culture of bacteria and yeast that ferments the tea, creating kombucha's distinctive flavour while consuming most of the sugar.
Has Monty Booch won any awards?
Yes. Monty Booch is a Great Taste Award-winning kombucha producer.
