Good beer is massively important to us. You won’t find run of the mill beers in our fridges or cellars because, like our food ingredients, we choose to work with and support local and independent businesses. We’re lucky enough to have an in-house Beer Expert and qualified Cicerone, Dan, who works with small brewers to produce bespoke Lagers and Pale Ales, exclusively for pouring in our venues. To date, we’ve created a brilliant, late hopped lager and a tropical but sessionable IPA. We’re always looking for cool brewers to work with and we love it when our team members bring us interesting new beers to try.
We’ve been working with Jack Coleman since 2013. Our director tried his house blend at his then small café in Spa Terminus, Bermondsey and knew right away that the coffee was special. Jack roasts very small batches of South American beans on an original, mid-century Otto Swadlo roaster – it’s a balanced, delicious blend with hazelnut, cranberry and dark chocolate flavours that works just as well as espresso as it does with milk. Our milk comes from Northiam Dairy who produce old school, properly creamy milk from Kent and Sussex raised cows.
Our cocktail culture is based on creativity, consistency and the highest standards. Our bartenders are hard-working and professional but understand that we’re also here to give our guests a good time so laughter and genuinely connecting with the people we’re serving is massively important. Across our venues we serve a range of classic and unique cocktails and we hold regular in-house competitions to give our teams a chance to showcase their creativity and talent. We make our own infusions, shrubs and syrups wherever possible and approach our products with the same dedication and skill that a chef would show their best ingredients.