Campbell has announced her plans to abandon an apparently lucrative career as an artist in a selfless bid to bring “hydro-fabulousness” and environmental ethics to the cocktail bars of Europe. Campbell’s coup de foudre came during a trip to the Arctic to observe the impact of climate change.
“After seeing the glistening icebergs”, Campbell says, “I realised there was only one way to prevent rising sea levels, and that’s if the whole world clubs together to use up all this naughty ice before it melts into the world’s oceans.”
Campbell was drinking tea by a halibut hole with a friendly fisherman when inspiration struck. The Inuit traditionally make tea by chipping small chunks of ice from the glacier to melt in their tin kettles over a fire. “At that moment,” Campbell says, “all I really wanted was a Whisky Mac, and it struck me that the pure glacial ice would top my cocktail off nicely.”
Campbell’s scheme will use ice from the giant glacier Sermeq Kujalleq in Ilulissat, the fastest calving glacier in the world. The area was recently designated a UNESCO heritage site in order to prevent the vulnerable environment from further destruction.
After rigorous tests on selected samples, to dismiss any suspicion that glacial ice has been polluted by industrial waste dumped in Arctic waters, the enormous blocks of ice will be flown to Europe’s capital cities in temperature-controlled conditions, to be broken down into cubes for discerning drinkers. The venture is tipped to bring work to hundreds of Inuit who are currently facing destitution as their traditional means of sustenance through fishing becomes impossible in the changing landscape.
Nancy Campbell has applied to the Enterprise Council for funding for 'Project Arctic Just-Ice' and welcomes enquiries from potential investors.