insideKENT Magazine Issue 93 - December 2019 | Page 114

LONDON
A STYLISH FUSION OF GRAND LONDON ARCHITECTURE,
CONTEMPORARY FURNISHINGS, BEAUTIFULLY PREPARED FOOD, AND A
THEATRICAL SHERLOCK FLOURISH, SAMANTHA READY INVESTIGATES
KITCHEN AT HOLMES
IT WAS LESS A CASE OF WINDING OUR WAY DOWN BAKER STREET AND MORE A CASE OF
MAKING A MAD DASH FROM THE TUBE, TRYING TO AVOID THE HAVOC-CAUSING RAIN STORMS
THAT WE’VE BECOME ACCUSTOMED TO OF LATE, AS MY GUESTS AND I HEADED TO THE
PRETTY, WHITE ARCHED ENTRANCE WAY OF KITCHEN AT HOLMES.
The self proclaimed all-day restaurant and
neighbourhood bar is a statement in contemporary,
envy-inducing decor; parquet flooring, floor to ceiling
windows, statement lighting and smooth lines. As if
that wasn’t enough there is also a friendly, warm yet
professional welcome, and oh yes, a certain amount
of theatrics. Courtesy not only of the eclectic
ornaments and Sherlock Holmes inspired
paraphernalia, but also of flamboyant bar manager,
Guiseppe Corallo, and his dazzling signature
cocktails, mixed with passion from the sleek island-
style bar that captivates most arrivees.
Arriving early evening we were able to watch in awe
the transition from day abode; where guests sat
relaxed in the stunning lounge area, flooded with
natural light from the floor to ceiling front windows,
to late-night dwelling; as tables in the rear dining
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area and the barside stools were filled with eager
guests keen to sample the eclectic cocktails and
modern global menu.
Our own table for four was perfectly situated at the
edge of the bar area, affording us the more intimate
feel of the dining room whilst still allowing us to
witness the theatrics behind the bar. Theatrics which
actually continued at our table as ‘Peppe’ emerged
with a showcase of his finest concoctions.
KT Time, a playful take on Ms Hudson’s famous
clockwork teatime ritual, offered a heady, herbal
and fruity tea and gin cocktail, served from a small
glass teapot. The Chai Fizz, the sophisticated cocktail
for the adventurous palate, combining Sipsmith sloe
gin with chai tea syrup, bitters and champagne. And
the star of the show, the iconic Sherlock’s Pipe,
presented in a mist of Applewood scented smoke,
the playful drink combines whisky and negroni and
is served in a Holmes-esq glass pipe - wearing of the
deerstalker and shouting ‘Elementary!’ whilst
drinking it is totally optional (although totally
encouraged!).
Pipe down it was time for dinner, and the opportunity
to work our way through the intriguing menu of
small plate starters and intricate mains, influenced
by head chef Stefano Motta’s world travels.
The dishes, which are aged, smoked and grilled
straight from the open kitchen, have been designed
to start with intrigue and burst with excitement.
And intrigued we were as our starters of aubergine
tempura; crisp battered aubergine with a fresh yogurt
dip spiced with dukkah, zucchini fritti; a heaving