In August 2013, our Director, Michael Tanousis, was interviewed by The Independent newspaper for an article by Edwin Smith on bottled water. In the article, which also featured comments from highly respected mixologist, Tony Conigliaro and Tommaso de Christofaro, manager of the Michelin-starred Pass restaurant at the South Lodge hotel in Sussex, the importance of mineral water in a gastronomic environment was discussed.

“Could most of us mere mortals really tell the difference between something like this and tap water? “It’s like comparing a Kobe steak with a beef burger, says Michael Tanousis, the MD of Aqua Amore, the company that supplies the widest range of waters in the UK. “One is natural, one is a processed product, so it’s not a proper comparison.“

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