With a Name Like Bubba’s Sweet Nectar, They Had Us at Hello
When we first learned about Bubba’s Sweet Nectar and the story behind their honey, we were all individually saying, “show me the honey.” Obviously we are excited about our recent partnership with this central Virginia-based honey company started by two friends who call each other “Bubba.”
The Bubba crew wowed us with their honey, and we are happy to say we are now using Bubba’s Sweet Nectar in our food and drink. Their clover honey can be found in everything from our Founding Farmers house favorite, Skillet Cornbread, to our Honey Thyme Roasted Spatchcock Chicken to the whipped honey butter we serve with our biscuits to the multigrain bread we bake every day. Clover honey is also used in some of our dressings, sauces, and many of our scratch-made cocktails. Even some of our proprietary spirits use honey. We are currently using Bubba’s wildflower honey to sweeten our Founding Spirits Arroyo’s “Never Bitter” Amaro.
Bubba’s Sweet Nectar is 100% pure, raw honey that is not pasteurized, not ultra-filtrated, and doesn’t contain additives or artificial preservatives. They have two varieties: Clover is traditionally the honey most people use and has a light, mild flavor. Sweet clover plants come in a variety of types, are the highest nectar producing plants, and are the most important plants for honey production. Wildflower is a mixed floral honey derived from a wide range of flowers. It is usually a bit richer and tangier than clover honey, depending on the mix of seasonal wildflowers.
The honey masters at Bubba’s Sweet Nectar are also devoted to the future of honey bees, and our planet, which aligns well with everyone across Farmers Restaurant Group. We are all big fans of honey and the hardworking producers of honey, honey bees. Our urban apiary at George Washington University is one of our most beloved partnerships. We are delighted to expand our hive and bring our guests Bubba’s Sweet Nectar. We hope you will join us in the honey love.