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Dickie's Bar Launches At Corrigan's Mayfair

 

Corrigan’s restaurant is set to open Dickie’s Bar at the end of June in collaboration with Gregory Buda from The Dead Rabbit, New York.

 

Located in Mayfair, Dickie’s Bar will serve drinks ‘til late using the best of the season’s harvest largely sourced from Richard Corrigan’s garden and farm, Virginia Park Lodge.

Collaborator Gregory Buda has picked up awards including World’s Best Bar (World’s 50 Best, 2016) and states his inspiration emerges from his own discoveries in his kitchen at home. He will oversee a menu that takes a culinary approach to cocktail creation by mixing the season's finest ingredients and distillations.

On the menu cocktails such as The Professional Stalker will feature an earthy, dark and boozy mix using Power’s John’s Lane 12-year Irish Whisky, Pierre Ferrand 1840 Cognac, Fig, Allspice and Jerry Thomas Decanter Bitters. Also on the menu, Stage Door Johnny made with Jameson Black Barrel Irish Whiskey, Peach, Bergamot, Vanilla and Lemon is a tart, soft and smooth creation.

The menu will be designed by Drinksology as a storybook, telling the tale of Dickie’s Bar, the characters behind it and the journey of ingredients, from farm to glass.

"It is extremely exciting to be working on a project with Richard Corrigan,” said Gregory Buda. “He incorporates his Irish roots into his work in a really intriguing way, and at Dead Rabbit, Irish culture and hospitality runs through everything we do, so it makes for a really perfect partnership. We are well on our way to building a bar program that will be on par with the incredible food that is coming out of their kitchen, and that hopefully will draw people's attention on its own as well."

The newly renovated terrace will lead guests to Dickie’s Bar via a separate entrance and picks up the hunting lodge design cues of the main venue. A marble top bar runs down the length of space towards a feature laser cut aged copper wall, behind which the restaurant is located.

Following Richard Corrigan’s success at Michelin-starred townhouse Lindsay House and London favourite Bentley’s Bar and Grill, Corrigan’s Mayfair opened in 2008, simultaneously winning the Evening Standard ‘ London Restaurant of the Year’ award. Last year Corrigan’s Mayfair won ‘Best Dish’ at the Tatler awards.

 “I decided to work with Greg from The Dead Rabbit because he has a true talent, he is experimental with flavour, but has a lot of respect and understanding for the ingredients he uses. It was a natural fit and progression for us,” said Corrigan.

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