A trip to Bristol and two gems… Hyde and Co (20/20) and The Woods (19/20)

Let’s start at Hyde and Co, the top of a steep hill for ladies in heels!

Location: 2 The Basement, Berkley Cresecent

Website: www.hydeandcobristol.net

Visit: Various mid-week evenings

To Note: It is “speakeasy” but following the address is easy and buzz to be let in

Scores
Ambiance: 5/5
Design: 5/5
Drinks: 5/5
Staff: 5/5
Extra LBS star: I’ll stick to top marks

The entrance

Now as I was writing up the scores I found I really could not fault this bar. And that is even taking into account how everyone I’d met told me how great the bar scene in Bristol is.

Once inside (a buzzer outside flashes the bar lights so you will not be disturbed once in) the space is nicely designed to feel like you can curl up in a corner for a tete-a-tete or pull up a chair at the bar and enjoy the skills of the bar staff. Lighting is subtle and comfy couches sit alongside low antique tables and large mottled mirrors; You know the style. The music is jazzy 20’s style but I would describe Bristol as “speak easy” by necessity. It is the spaces that offer themselves to this concept rather than bar owners going out to create a speakeasy. If that makes sense…

Spey Honey

The bar manager Mark is an absolute star handling drink orders with panache, never breaking off a conversation and he treated me to a tasty nip of aged Tapasita tequila, friend for life! The menu is intriguing enough to have a read rather than going off-piste and I would seriously recommend the Spey Honey made with Glenrothes whisky and plum liqueur – a favourite ingredient of mine. And whilst Mark makes the drinks the floor staff flit from table to table ensuring you have enough water, drinks and are generally content. Which everyone is.

So, one not to miss and onto…

The Woods

Location: 1 Park Street Avenue

Website: www.thewoodsnbar.co.uk  

Visit: Various mid-week evenings

To Note:  Another steep hill ladies but not so long!

Scores
Ambiance: 4/5
Design: 5/5
Drinks: 5/5
Staff: 5/5

I think if I get to revisit The Woods in summer, this will easily be a 20/20 with a courtyard to enjoy the warmer weather in. As is, this reminds me somewhat of Milk Thistle in Bristol (sister to Hyde&Co) with a grand country house style, dark green walls, the bar on the ground floor and a wooden balcony above overlooking this ground floor room and its walls lined with some interested skulls.  Similarly the seating is either leather couches or pull up a high stool at the bar. (I was also told that this venue really picks up later on with the ground floor packing out for dancing).

Their cocktail menus tend to go walk about so best just to have a chat with the very competent staff, and come armed with sweet/sour, long/short and a base spirit; let them do the rest. And if your base spirit is whisky or bourbon all the better because with over 100 you are spoilt for choice. I tried an oooold Bruichladdich as a special treat then their recommended – current – favourite bourbon, Rock Hill Farm

Staff were very happy to chat between making drinks whilst also being aware of other customers, the music etc, basically a well-run joint. So why the point off? As I mentioned I was not here at the right time, and a group of friends, half of whom were doing shots of Patron Café in the corner, seemed a little odd for a Wednesday 9pm. 

Another one to hit for a boogie once you have had your quiet chat at Hyde & Co.

Overall, Bristol has a lot to offer with Milk Thistle, Goldbrick House and Hausbar all pushing boundaries and great restaurants (try Cherry Duck) helping too

Presenting…Prohibition with Four Roses Bourbon Speakeasy

I was taken out of my comfort zone earlier this week and sent to North London to what has been described as a New Orlean’s Cocktail Den – Shaker & Co - and more specifically the Four Roses sponsored speakeasy downstairs.

A rather salubrious street off a 6 lane motorway passing under-agers drinking outside the local Spar and a shifty looking group of chain smoking girls is the location of much talked about new bar. The ground floor looks, to be honest, like a London pub. There is an incredibly well stocked bar on one side, seating down the other with a nod to the old in the stags head and a nod to the new/old cocktail culture in a feature photo wall of Southern bartenders. I like the toilets.

However this evening was taking place downstairs (where I presume the great smelling food was also emerging from) in the speakeasy. Walls are pasted with Four Roses cocktail recipes (mine was mixed with fresh ginger, yum), Dickensian streetlamps flicker in the corners and customers perch on bourbon crates – ladies be warned, this is serious splinter territory if in a skirt – which are frankly not too comfortable.

But hey, this IS a speakeasy. Whether you love them or hate them, the London trend has created everything from ramshackle pop ups to sleek bars hidden behind secret doors; the term originally meant something hidden and thrown together to enjoy alcohol in the time when it was banned and to “speak easy” – which is what we have here.

Straining to hear over the live music and stomping upstairs (which I liked as we hunkered down in the basement) we listened to a run down of the period that has so inspired the cocktail scene and television shows like Broadwalk Empire. .

In 1884 Georgia became the second state to introduce prohibition. By 1920 it was enforced across the USA until 1933. The results of prohibition were numerous:

-          there were more bars than when alcohol was legal

-          alcohol production became a money spinner and the mob quickly moved in

-          with an “anything goes” attitude these soon become brothels and gambling dens too

-          doctors became bartenders (1 in 4 bourbon tots were issued for medicinal purposes!)

-          most importantly it led to the popularity and spread of the cocktail

Alcohol quality went down quickly, with names such as Rotgut you can imagine the standard, so this was mixed with other flavours and soon developed classics such as Whisky Sour or the Old Fashioned. US bartenders grew frustrated and moved to Europe taking their cocktail culture to new markets and often staying, most famously in Harry’s Bar in Paris.

So what happened after it was all over? Depression, WWII, another depression, an influx of Canadian Whisky who were able to make and most importantly age their products so immediate release was possible, big companies taking names and dropping quality, gin coming into fashion from Europe, rum coming into fashion from the Navy boys, Tiki fashion in the 50’s since fruit juices were available again. In fact the only countries not to be exposed to the cheap Four Roses blend were Japan, France and Spain where it is still outselling its famous counterpart. Certainly nothing to do Bourbon any good.

But most importantly we are back on form now: Wild Turkey, Makers Mark, Bulleit, Four Roses with the people behind the products asking the right questions – can this be better? I am a new fan of bourbon but a passionate one so whether you pop into Byron for a burger/beer/bourbon offer or you choose MEATLiquor, Shaker&Co, the Blues Kitchen for some serious drinking, give this spirit a try and some long deserved support.

Recommended: Scofflaw (created in Harry’s Bar and named after those who scoffed at the law)

·                 1 1/2 ounces rye

·                 1 ounce dry vermouth

·                 3/4 ounces fresh lemon juice

·                 3/4 ounces grenadine

·                 2 dashes of orange bitters

Shake all ingredients in an ice-filled shaker and strain into a chilled cocktail glass.

Thanks to the http://www.londoncocktailsociety.co.uk/ who organised this event for us and to Dan Priseman, Brand Ambassador

MEATLiquor, Oxford Street: 17/20*

Location: Welbeck Street, just behind John Lewis

Website: www.meatliquor.com

Visit: Thursday afternoon

To Note: the huge queuing system gives away how popular this place already is

Scores

Ambience 5/5

Design 5/5

Drinks 5/5

Staff 2/5

Extra LBS Star: an extra star for making me want to handcuff myself to the banquette and never leave!

“Ya, ya, it’s called Meat and Liquor” I heard drawled behind me as I nipped through John Lewis to this recently opened joint. Can I really criticise having called it Meat Liqueur for an embarrassing amount of time?

Is it hidden? No. It is inconspicuous on the ground floor of an old car park but the queue barriers reinforce that this place has really landed, and people are prepared to wait. And clearly from the people I heard discussing MEATLiquor its not just the tattooed and hair dyed amongst the ol’ smoke who are clamouring to get in.

We went at 3pm on a Thursday and not only was there no queue but with a maximum of 10 people in the place we had to almost scream to get the waitress’ attention for a seat. Being my first visit it took quite a while to order. I was so busy staring at the “art”, spotting new quotes or a face coming out the wall and tapping my feet to the music (and Shazam-ing a lot of it too, it was awesome) that I was grateful for the simplicity of the menu: food outside, liquor inside.

A green chilli cheeseburger and a straight up cheese burger were ordered with fries and slaw and duly noting the “20 minutes to cook” note at the bottom of the menu. 5 minutes later (?) the food arrived…and here I need to hold back from raving!

A metal tray with checked paper lining - in a McDonalds mockery - caught the burger juices which were profuse and a clear example of how good this burger was. Cooked medium rare it was succulent and loaded with chilli that were really warm and a tasty surprise (after years of Indian restaurants and their “3 chilli but not actually hot” warnings). The fries were skinny, crisp and demolished in minutes and the slaw was some of the best I’ve had and utterly necessary as a cooling agent! I would have allowed my companion a bite, maybe, but you need to hang onto these bad boys till they’re all gone or the delicious shiny burger bun will collapse on you. Oh god. This was good.

When these had disappeared we took to the bourbon based cocktails and both were absolutely divine and served in old jam jars. We struggled through two – each – before deciding that dessert was in order and opted for Pecan Pie (apparently excellent) and Quack Pie – which the waitress clearly had no idea what it was so for all those thinking of going – it’s a treacle tart on a flapjack base and its GOOD!

From the former street food Meat Wagon, it seems that the transition to restaurant lacks one fairly key point – service. We spent far too long with empty glasses, had to beg for the bill and in the end went up to pay at the till. The barman was constantly shouting at the waitresses to get the drinks out (and avoid over melted ice) and I’m not surprised that service is not automatically added – I would complain!

However I will be back again. And again. And again. Until I get a plaque on the wall for dedication. Burgers simply should not taste THIS good, nor cocktails, but keep them coming please MEATLiquor and I’ll keep handing over my bank card!

And next time, I’m bringing a bib.