Local liquor

The menu, Urban Foraging vs. Urban Decay, will feature cocktails flavoured with pollen, gin infused with tomato stalks and a banana-skin cordial.

The Urban Foraging side of the menu focuses on natural ingredients sourced from London’s wild spaces and natural flora, such as a Negroni made with moss vermouth. The Urban Decay side repurposes waste products as unexpected additions to high-end cocktails, such as the Breakfast with Hemingway, which is spiked with burnt toast.

‘The menu will explore two sides of modern life and the impact of flavour captured from ingredients that have either been foraged from within our city or treated as discarded by-products,’ Rich Woods, head of spirit and cocktail development at the restaurant, told The Evening Standard.