Gordon Ramsay alumni and celebrity chef Marcus Wareing has today announced that the bar adjacent to his restaurant The Gilbert Scott at the St. Pancras Renaissance hotel, has reopened following a redesign. Like the restaurant, George’s Bar, has been named after the majestic building’s original architect, Sir George Gilbert Scott.
With bar manager Dav Eames leading the new drinks programme, “George’s Bar sees Marcus Wareing Restaurants’ collective culinary experiences applied to drinks making in show-stopping 19th century surroundings. A cocktail bar from one of Britain’s top chefs, this is a team who understands ingredients and flavour,” the announcement confidently declared.
The iconic bar, which originally opened in the 1870s wants to be “welcoming and creative,” and inspire “fun and frivolity” — a place where “drinks have been devised to the focused precision expected from two doyens of the culinary and drinks worlds, respectively.”
Each cocktail will be inspired not just by the food, but specifically by the “unique flavour combinations Eames experiences daily, from the kitchen beneath him.” Those creations will rest alongside wines from Champagne’s oldest house, Gosset.
“Each cocktail tells a story, and each story has a history,” guests are told. Throughout the year, a cocktail of the month will be highlighted. For March, George’s will offer the “Bee Keeper”: Lavender infused gin, honey, sloe gin, lemon, hibiscus and elderflower. The launch of George’s Bar happens to coincide with another Wareing project this year — Melfort Farm in Kent. The honey used in the cocktail is the first of the farm’s produce to be used by his restaurant group.
Next month and throughout May, George’s Bar will serve two signature cocktails, created in conjunction with the launch of the restaurant’s second “100 year menu” in two years, itself based on an original menu from the hotel restaurant, dated 29th May 1918. The chef has clearly found a few of those in the archives.