Opening on 5 September, Georgie’s Bar is designed as a destination in its own right and will serve a range of cocktails as well as a dedicated bar menu of drink-friendly dishes.
At its heart will be Georgie’s Martini club, with four Martinis served straight from the freeze: Dry, Wet, Dirty and the Steak - Georgie’s take on the classic Gibson finished with a house-smoked pickled onion. Other classic cocktails will also be available, such as the French 75, Cosmopolitan and Tommy’s Margarita to the Hemingway Daiquiri, Negroni, Old Fashioned, Manhattan and Espresso Martini.
Announced last month, Georgie’s Bar will also offer a food menu that will include snacks such as pork scratchings; beef jerky; frickles; and buttermilk fried chicken, as well as larger plates such as a cheeseburger with BBQ brisket; pink shellfish brioche rolls with bloody marie-rose sauce; and haddock fritters with matson sauce - a riff on Kerridge’s fish and chips.
The bar takes is name from Kerridge’s boxer dog, whose paw print was left in wet concrete while the floor was being laid at his two-Michelin starred restaurant The Hand & Flowers in Marlow. The print later became an emblem of Kerridge’s in London and now forms part of the identity of Georgie’s Bar, appearing across details throughout the space.
Chef Tom Childs will continue to lead the kitchen day-to-day at Kerridge’s Bar & Grill, overseeing a revamped menu that includes dishes such as crab crumpet with isot biber chilli, shrimp mayonnaise and fennel salad; Orkney scallop pie with prawn, nduja and crab sauce; and whole Cornish lobster thermidor with fine herbs and sauce américaine.
“It’s incredibly exciting to be reopening Kerridge’s and to introduce Georgie’s Bar alongside it,” says Childs.
“Kerridge’s has been such an important part of my career since I joined in 2019, so seeing the restaurant evolve while staying true to what we’ve always stood for is really special.
“The food is still all about great British produce, proper cooking and generous flavours, but we’ve created a more intimate feel in the restaurant and a completely new way to experience what we do at Georgie’s.”