Margot Robbie Runs Into Huge Business Blow in Crowded Celeb Drinks Market

A bar owner in London explained, “We already have to manage a long list of dietary requirements and allergy protocols every single day, and that’s primarily around food.”

“Introducing a spirit that could potentially carry shellfish-related risks just adds another layer of responsibility that most venues aren’t equipped or willing to take on. It’s not simply a case of pouring a drink – it would mean staff needing to be trained to ask the right questions, double-check ingredients, and handle concerns on the spot. For many of us, that’s an unnecessary complication when there are plenty of other products that don’t come with that kind of baggage.”

A hospitality source noted that this issue has led to hesitancy across the industry, especially given strict allergy regulations.

“Even the suggestion of shellfish content raises red flags,” the source said. “Bars don’t want to take the risk, especially when there are so many alternative products available without that complication.”

Industry experts suggest that the difficulties faced by Papa Salt highlight the challenges of entering a market saturated with celebrity-endorsed spirits.

One drinks consultant commented, “There’s a flood of high-profile spirits backed by actors and musicians. To stand out, brands often lean into unusual ingredients or storytelling, but that can backfire if it introduces potential liabilities.”

Robbie has expressed the personal value of the venture, describing it as a creative collaboration based in friendship and shared experiences.

She said: “I’ve had great success and so much fun creating things I love with my friends – our production company, LuckyChap, being the shining example of that.

“Papa Salt was another chance to do that. It took us five years to create Papa Salt, and for the first few years, we weren’t sure if we’d even end up selling it publicly – for precisely that reason. In the end, the five of us felt so immensely proud of what we created we wanted to share it with the world.”

Retailers like Waitrose, Tesco, and Harvey Nichols continue to carry the gin with allergy warnings, but its acceptance in bars—a crucial market for premium spirits—has been slower than expected.

A U.K. distributor familiar with the rollout explained: “There’s definitely interest because of Margot’s profile, but venues are cautious. The allergy angle has made it a more complicated sell than expected.”

Responding to these concerns, the company behind Papa Salt has announced a reformulation of the product.

They stated: “In 2025 Papa Salt made the decision to remove oyster shell from the botanical mix completely, starting first in the Australian market, with that transition due to be complete in the U.K. before the end of this year.”

An insider close to the brand indicated the decision aims to reassure both venues and consumers.

“They’re not abandoning the identity of the gin,” the insider said. “But they recognize that to compete in this space, accessibility and safety are just as important as storytelling.”