London Revealed - Issue 12 - September and October 2019

LONDON REVEALED SEPTEMBER-OCTOBER 2019 TWELFTH EDITION
the Yellow Fin Tuna Tartare or Red Prawns Carpaccio.
For the main course, I’d have the Adriatic Cuttlefish stir
fry with the Chai Fizz or enjoy the Take It Easy after a
Wagyu Rump Steak. And of course, we also have an
amazing selection of wines to choose from.
Tell us a bit about the Marylebone area where
you’re based.
I’m just starting to learn more about the area but it
has a wonderful village feel to it and is a fantastic little
oasis in the heart of the city. It’s home to a really great
mix of people – residents, workers and tourists, and
I love getting to know them when they stop by for a
drink at the bar.
What do you think will keep customers returning
to Kitchen at Holmes?
It’s the little touches that make a great experience.
We’re totally focused on service all day - from
breakfast to the nightcap.
What do you like to drink at home or socially?
I’m a whiskey lover and I’m into my Japanese whiskies
like Nikka Taketsuru. For cocktails, it depends on my
mood - a Tommy’s Margarita if it’s sunny or at night a
whisky-based one for the kick like an Old Fashioned or a
Boulvadier which is a twist on a Negroni with bourbon.
A bitter cocktail because I’m sweet enough already!
Turn the page for Kitchen at Holmes details and
booking information.
KT Time Recipe
Alluding to Ms Hudson’s famous clockwork
tea time ritual, a herbal and fruity tea
cocktail blending hibiscus and elderflower.
50ml Beefeater gin
25ml St. Germain elderflower liqueur
10ml hibiscus syrup
30ml cranberry juice
10ml lime juice
3 drops plum bitters
Method: Shake all the ingredients and double
strain. Serve in a frozen martini glass.
25