Apothecary drinking

The food created by executive chef Paul Welburn modernises Victorian favourites such as jellied eels, which Welburn has transformed into a dish of smoked eel served with jelly and seaweed scones.

The cocktail list features herbal tinctures and cordials that were used in the past for their healing qualities. ‘We had looked into why apothecaries in the Shoreditch parish used herbs, wines and spices and found that these elements are antioxidant-rich,’ bar manager Jeremy Pascal tells LS:N Global. ‘Our menu reflects this finding, but in a sociable, rewarding and slightly indulgent way.’ One cocktail, the Bar’Rock’Ka, includes gin, green chartreuse and a tincture of astragalus – a herb that boosts the immune system – with a tonic tablet to add fizz.

The Big Picture: Food and drink establishments are finding inspiration in The Optimised Self, where even alcoholic beverages can be a little bit good for you.