Following the redesign of the bar at The Gilbert Scott restaurant at the St Pancras Renaissance Hotel, in conjunction with David Collins Studio, celebrity chef Marcus Wareing launches George’s Bar, a further tribute to the building’s original architect, Sir George Gilbert Scott.
George’s Bar sees Marcus Wareing Restaurants’ collective culinary experiences applied to drinks.
Bar manager Dav Eames and Wareing are re-establishing one of London’s iconic bars to create an environment which is intimate, welcoming and creative.
The carefully curated drinks list sees each cocktail inspired by the unique flavour combinations Eames experiences daily, from the kitchen beneath him, sit alongside cuvées from Champagne’s oldest wine house, Gosset. The house’s selection of wines from The Gilbert Scott, selected craft beers, and a number of homemade tonic infusions, accompany the other spirit offerings.
Each cocktail tells a story, and each story has a history. These will be showcased throughout the year as a highlighted cocktail of the month, launching in March with Bee Keeper – a lavender-infused Bombay Sapphire gin, Melfort Farm honey, sloe gin, lemon, hibiscus and elderflower.
In addition to the launch of George’s Bar, another of Marcus Wareing’s exciting new projects for 2018 is his farm in Kent. Melfort Farm honey is the first of the farm’s produce to be used by Marcus within the group.
For April and May, George’s Bar will be serving two signature cocktails, in association with the launch of the restaurant’s 100-year menu, mirroring an original menu from the space dated 29th May 1918.
Re-imagined by David Collins Studio, with a little help from George Gilbert Scott’s original palette, the Studio’s design concept for George’s Bar carves out a new experience within the space, bringing in a more informal design that references the tradition of European grand cafés.