The Mother of Invention

An interview with Bethan Higson, founder of Mother Root, profiled by Hattie Locke for LSA Magazine. Jump to the article

No. 23 founder Hattie first began working for LSA in 2013. Since then, she has lead both the Content and Brand teams, before leaving the UK in 2020 and working remotely in a freelance capacity as a copywriter, content consultant and art director.

Bethan Higson, founder of Mother Root. Photography by Euan Baker.

A tall glass of lemonade with ice and lemon slices on a white surface in a modern indoor setting.

Bethan Higson is the founder of Mother Root, a non-alcoholic aperitif company that seeks to redefine the drinking experience.

Having spent 10 years working in the drinks industry, when she was pregnant, Bethan found herself searching for something that replaced the depth of flavour she missed from wine. "I really missed vibrant, flavour-packed drinks in their own right – I wasn't seeking an imitation." And so she got to work, experimenting at her kitchen table.

Necessity is the mother of invention, or so the saying goes, and it was here that Bethan came across the switchel: a refreshing, vinegar-based drink from the 17th century.

A pink cocktail in a martini glass with an orange twist garnish, a bottle labeled 'Mother Root Ginger Switch' behind it, and a blurred background of bar stools and wooden paneling.

Necessity is the mother of invention, or so the saying goes, and it was here, at her kitchen table, that Bethan came across the switchel: a refreshing, vinegar-based drink from the 17th century.

"I discovered the power of vinegar to amplify flavour, and I also started to learn about the health benefits of apple cider vinegar."

Mother Root ginger switchels have a base of apple cider vinegar, a fermented ingredient renowned for its potential health properties with a history that dates all the way back to ancient Greece. "Apple cider vinegar is the secret ingredient that gives our drinks their depth and complexity," explains Bethan. But its appeal extends beyond flavour. "It's also said to stabilise your blood glucose and support digestion, so in many ways it's the perfect aperitif because it helps set you up for the meal that you'll have."

Our increasing consciousness of health and well-being mirrors the rising popularity of non-alcoholic options, reflecting a shift in attitudes towards drinking. "We're busier than ever and we are juggling a lot… I think more people are understanding that, to do it all, or to just really enjoy life, alcohol slows you down," Bethan muses. She believes that people are seeking the taste, experience and ritual of a good drink without the negative consequences of alcohol. "We're not about taking something out, so much as what we're putting in."

A bottle labeled 'Mother Root Ginger Switchel' with a glass containing a yellow liquid and garnished with fresh thyme sprigs, set against a wooden background.

When asked about the qualities of a great drink, Bethan emphasises flavour. "Often you want something that's complex, that's got a lot of layers. Something that you won't drink too quickly – something you can sit and slowly unwind with."

And it's this driving belief in a flavour-first approach that has resonated with customers. Over two years of development went into crafting each ginger switchel, during which Bethan brought age-old wine aperitif-making methods – such as maceration and blending – into the alcohol free space for the first time.

Creating an inclusive and flavourful experience is at the heart of Mother Root, a sentiment that extends to Bethan's own approach to hosting at home. She notes that welcoming people in with a drink helps to set the mood, extending a sense of generosity and abundance: "We often have a couple of pre-batched drinks ready to go, so that nobody is waiting around empty handed for very long."

motherroot.com
Photography by Euan Baker

Services & Deliverables

Long-Form Copywriting
Interview

Content

Key Outcomes

More Projects