Grand Union, the Luke Johnson-backed London-based bar group, has announced changes to its cocktail list and the launch of an US-inspired food menu as it confirmed plans for more openings in 2014.
The company said the new cocktail list is aimed at being more specialist to reflect the growth of independent cocktail bars in the capital. Varieties include Cherry Thyme Fizz, Prosecco with thyme and cherry purée; Sazerac, made with Jim Beam and served in an Absinthe-rinsed tumbler; and Downton High Tea, which combines Earl Grey-infused Sipsmith’s with fresh blueberries, lemon and cucumber, presented in a teapot and served in teacups
Steve Bone of Grand Union, who designed the new cocktails, said: “We wanted to inject some creativity and fun into our new menu, I really feel we have achieved that. Using ingredients such as tobacco and inventing unusual ways to serve our drinks demonstrates how Grand Union now prides itself in the London cocktail market and is acknowledged as ‘best in show’.”
The new food menu at the eight-strong group is said to showcase styles and ingredients from all over the world, with inspiration from New York burger bars, with a focus on burgers, dogs and sliders.
Items include Le Grande Royale, two beef patties with all the good stuff on top; ‘dogs’ such as the Hell Dog, featuring chorizo and jalapeños; and homemade pizzas that can be personalised with toppings including BBQ chicken, ground beef and falafel.
The company said: “Grand Union has a strong brand concept and big plans for 2014 and beyond. Further openings are in the pipeline.”
Johnson took a 50% stake in Grand Union last year as the company looks to expand.
