London Revealed - Issue 12 - September and October 2019

LONDON REVEALED SEPTEMBER-OCTOBER 2019 TWELFTH EDITION
INTERVIEW WITH
GIUSEPPE CORALLO
How did you find yourself working as Bar
Manager at Kitchen at Holmes and getting
into the industry?
I started my career in a bar when I was 20
years-old in Italy then came to London
where I’ve worked at Nobo, Aqua
BAR MANAGER AT KITCHEN AT HOLMES
and Soho House. I then started
focusing on openings - my first
one was Mr Foggs Tavern. I
like to do openings as it’s the
best time to insert some of
your DNA into a project. I
also enjoy working at hotels
as you have the chance to
get involved with guests in a
different way.
I loved Kitchen at Holmes from
the first moment I saw it - I thought it’s smart,
easy-going and has lots of potential. It suited my
style and I couldn’t wait to make my mark on it.
“I THOUGHT IT’S
SMART, EASY-GOING
AND HAS LOTS
OF POTENTIAL. IT
SUITED MY STYLE
AND I COULDN’T
WAIT TO MAKE MY
MARK ON IT.”
24
When they offered me the Bar Manager position I
accepted without hesitation.
What can we expect from the cocktails at
Kitchen at Holmes?
Each cocktail has a character and a ‘why’
behind it. We have six cocktails on the
menu including Sherlock’s Pipe, a
negroni-based cocktail served in a pipe
and KT Time, a refreshing cocktail
with gin, cranberry and hibiscus
served in a teapot (recipe below). We
have been quite playful.
What would you choose to eat and for
the perfect accompaniment to drink at
Kitchen at Holmes?
Sherlock’s Pipe makes a great aperitif and goes
well with starters like the Ibérico Bellota or Wild
Boar Salami. The KT Time could be matched with