Lunun Gin

Our Business:

“The Mastery of a Chef-Crafted Gin”

Lunun Gin is the premium Scottish spirit by Masterchef finalist, Chef Dean Banks.
Created to be the house pour in his flagship restaurant HAAR, Lunun is a smooth craft gin.

designed to be enjoyed neat or blended into the most creative of cocktails.
Using a chef’s approach to match his botanicals, the brand exhibits Dean’s signature style

that is so prominent in all of his Michelin-recommended restaurants: the best Scottish
produce with an Asian twist, inspired by his extensive travels

Key People
Photo of Dean Banks

Dean Banks

I’ve been so fortunate to have travelled to over forty countries in my career so far and found that combining some of my favourite East-Asian flavours with the magnificent produce that
Scotland has to offer became my signature style. I wanted to create an excellent quality spirit that has the essence of that in every sip and am proud to have done just that with
Lunun Gin, distilled in my hometown of Arbroath. As our restaurant & bar group expands, it’s exciting to see our products popping up in so many venues and retailers so that we can shine a light on the amazing food & drink Angus has to offer the world.

Photo of Ross McGregor

Ross McGregor

What I love about my job is being able to build a business that I’m passionate about and
not only watching the brand grow, but the team as well. Lunun Gin speaks to so many
people, whether they’re gin-lovers, gin-connoisseurs, foodies or Masterchef devotees. It’s
been incredible driving the brand forward with our team and we’re ready to show our little
piece of Angus to the world!

Photo of Eunice Lau

Eunice Lau

Having been with the Dean Banks Group for three years, I have been working on Lunun Gin full-time for a little over six months. My role is diverse, covering everything from customer service to stock control, sales to distribution. One of my favourite aspects of the job is engaging with consumers and other businesses as Lunun’s Brand Ambassador, getting to tell them the story of our journey so far. With support from our Directors, I’m very excited to take on the task of exporting our range this year and spreading our story across the