There’s something quietly compelling about Angus Lugsdin. Perhaps it’s the fact that before co-founding Salcombe Distilling Co. with Howard Davies, he spent years working at sea mapping the seabed across the world, or perhaps it’s the unmistakable sense that everything he does is anchored in a genuine love of the ocean, flavour, and experience. From sailing in Salcombe as a teenager to building an internationally recognised spirits brand, Angus brings both adventure and grounded perspective to the table. Add to that a passion for sustainability, great food, and the perfect smoky cocktail, and you’ve got someone who is as thoughtful as he is driven.
I caught up with Angus to chat through our classic “Getting to Know” questions, and as expected, his answers didn’t disappoint.
What does your Monday morning routine look like?
After getting my two reluctant children out of bed and off to school, Monday mornings are always a bit of a struggle on that front, it’s usually straight into the office. I’ll have a catch – up call with my business partner Howard first thing to map out the week: what’s come in over the weekend, what needs prioritising, and where we need to focus. I like to keep Mondays relatively free of meetings otherwise. I like having that time to clear the inbox, get organised, and feel like I’ve actually achieved something by lunchtime rather than just sitting in meetings all morning.
What did you want to be when you were young?
A few things, to be honest. A racing driver was definitely up there. I think that’s a fairly standard one! But I also remember being really drawn to anything outdoors. Something like landscape architecture or forestry. I just loved being outside.
I ended up going to Cardiff University initially to study geology, but within the first week I realised it wasn’t quite right. By chance, I bumped into a friend who told me about a marine geography course. It sounded perfect, so I took a bit of a leap, switched courses, and started the following Monday. That set me on the path to working offshore around the world mapping the seabed. So it all worked out in the end.
What has been the best moment in your career?
There isn’t just one moment, but there’s a feeling I get that never really gets old. Walking into a bar or restaurant, especially somewhere abroad, and seeing our product on the back bar or on a menu. Even better, hearing someone order it or recommend it to a friend. That’s incredibly rewarding.
Also, the fact that we’re approaching ten years since launching our first product, feels pretty significant. Taking that initial leap. Leaving a stable career to start something from scratch, was a defining moment. At the time it felt like a big risk, and in many ways it still does, but seeing how far we’ve come makes it all worthwhile.
What has been the worst moment in your career?
There are a few tough ones. Losing listings is always difficult, especially when you’ve worked hard for them or genuinely believe you’ve got the best product. It’s hard not to take it personally.
But the hardest part, without question, is when you have to let people go. As a small business, your team feels like a family. You know they’ve got lives and responsibilities outside of work, so making those decisions is never easy.
We also had a pretty catastrophic flood early on, just as we were about to open our gin school. A pipe burst over a weekend and flooded the building. It set us back months. That was a tough one to take, but the Gin School has been a fantastic success when we finally opened with close to 12,000 different gin recipes created with visitors from around the world.
If you could invite any two people for dinner, who would they be and why?
David Attenborough would be an obvious choice, just for the breadth of his experiences and the way he tells stories. I’ve always been fascinated by the natural world.
I’d also say someone like Jacques Cousteau, or anyone deeply involved in underwater exploration. Given my background, I’d love to have those conversations about the ocean, discovery, and adventure. Someone like Simon Reeves, the travel presenter would also be interesting.
What’s a hidden talent or skill that most people don’t know you possess?
I wouldn’t necessarily call it hidden, but I love to cook and I can cook to a pretty high standard and love nothing more than cooking outdoors.
The slightly more unusual one is that I seem to be able to remember the lyrics to almost any song after hearing it once. My wife always comments on it. I don’t quite know how it works, but it’s stuck with me and one of my daughters seems to have inherited the ability.
What’s your most memorable foodie childhood memory?
There are quite a few, but one that stands out is learning how to pick a crab with my father. We still do it now. Sit together with a crab each and just chat. That’s a really special memory.
Another is baking with my mum. Making things like Queen’s cakes. And then there’s one slightly odd one: pheasant soup. I remember having it at a cub camp picnic and thinking it was the best thing I’d ever tasted. Tried it again later and hated it. It really reinforced how much food is tied to time, place, and memory for me.
If you could swap lives with someone for a day, who would it be and why?
I’d probably choose something experiential. Maybe someone standing at the top of Everest or K2.
Or perhaps a chef running a Michelin-starred kitchen. We did a collaboration with Paul Ainsworth and in return he invited me to do a shift at No6 as he knew that I enjoy cooking. I loved the intensity, the precision, the adrenaline of service.
What’s one thing you’ve tried once but would never do again?
There isn’t anything I’ve ever done that was so awful that I said I would never do it again, but… Grappa. I can’t do Grappa. I find it so harsh – even the really good ones. I just can’t drink it!
Also, I tried a bit of potholing when I was a kid but I get a bit claustrophobic so I would pass if someone asked me to do that.
If you had to create a signature cocktail or dish named after you, what would it be?
It would definitely involve smoke. I love BBQ flavours, smoked citrus, that kind of depth. My favourite cocktail is actually an Old Fashioned, often with a touch of peated whisky for that smoky note. So something along those lines; a refined, slightly smoky take on an Old Fashioned.
Food-wise, I love simplicity done well. Fresh oysters, sashimi, or beautifully cooked seafood with garlic, citrus, and a bit of smoke.
What’s the most unexpected lesson you’ve learned from your career so far?
The value of patience. I can be quite impatient, but I’ve learned that sometimes the best thing you can do is sit back, listen, and wait. You’ve got two ears and one mouth. You should use them in those proportions. You can learn something from anyone if you take the time to listen.
What’s the best piece of advice you ever received?
There’s only one thing more powerful than enthusiasm, and that’s a lack of it. Enthusiasm is infectious, but so is negativity. Being aware of that and choosing who you surround yourself with makes a huge difference. I want to be surrounded by people that inspire me to be better, not by people who sap my energy.
What’s your favourite way to unwind and de-stress?
A sauna followed by a cold dip in the sea, repeated a few times. That’s probably my ideal reset. Otherwise, cooking at home with a drink in hand, usually a gin and tonic or an Old Fashioned and then sitting by the fire with a glass of wine. That’s hard to beat.
What’s your go-to pleasure snack or comfort food?
That’s easy…Crisps! I love crisps. I think there’s a different crisp for every occasion and every time of the day. A proper guilty pleasure would be Pickled Onion Space Raiders! I still really love a ridged, ready salted crisp with some onion and garlic dip. Or Prawn Cocktail…
What would your last meal be?
It would have to be a really, really good steak. Ribeye for me. Cooked on the BBQ, super hot, so you get that beautiful Maillard reaction and a lovely crust on the outside, but still perfectly pink and moist on the inside.
I’d have it with garlic butter, some scallops on the side, and triple-cooked chips. Maybe even a bit of truffle mac and cheese as well, plus a nice fresh salad to balance it out. And all of that with a really good glass of wine. That would probably be my go-to.
What is happening in your life that you would like a shout out about?
On the business side, we’ve got a few exciting things happening at the moment. We’ve recently introduced new aluminium miniatures and launched a new gift box for our flagship Gins, Start Point and Rosé Sainte Marie, which has been a big focus for us. Gifting is a huge part of what we do, and we really see it as an opportunity. Salcombe Gin is often bought for special occasions, and we wanted to create something that not only looks beautiful and stands out on the shelf, but also tells our story. Taste will always be our number one priority, but there’s so much heritage behind the brand, from how Howard and I met to the history of the Salcombe fruit schooners, and this gives us a new way to bring that to life.
2026 marks ten years since we launched Start Point, which feels like a huge milestone. It was our first product and very much our starting point, so to be ten years on is incredibly exciting, and we’ve got plenty planned to celebrate. It’s also a big year personally as I turn 50, so it feels like a real moment to reflect, celebrate what’s been achieved so far, and look ahead to the next chapter
You can connect with Angus through his LinkedIn profile.
Salcombe Distillery Images credit to Salcombe Distillery
