Nipperkin, the beloved London cocktail bar, has reopened its doors along with NIJŪ, promising an immersive journey through time and taste.
Renowned for its expertly crafted cocktails and flavour-led approach, Nipperkin has undergone a transformative rebranding for its reopening. Introducing a new menu called “Future Past”, the bar is reimagining the habits and techniques created by the people of the past and refocusing them for the future.
Tradition and Innovation
At the forefront of this re-branding is Angelos Bafas. Angelos and his team have meticulously created a menu that blends nostalgia with futurism, curating a menu that pays homage to bygone eras while embracing cutting-edge techniques and ingredients. The menu consists of four chapters, each with 5 drinks: Foraging, Homegrowning, Preserving and Supporting Community.
The new menu introduces Japanese-inspired ingredients that are locally harvested or home-grown in their vertical indoor garden. This can be seen in their cocktails, such as the ‘Ramson Martini’, an exquisite blend of wild garlic leaves and foraged truffles, offering a tantalizing glimpse into the art of foraging. Or the iconic ‘Black Mustard’, a fusion of home-grown herbs from their very own indoor garden, complemented with a distillate of English-grown wasabi, joining the best of NIJŪ and Nipperkin in a single glass.
Sustainable Sourcing
Central to Nipperkin’s vision is the incorporation of vertical indoor gardens, a trend that is rapidly gaining traction in the culinary world. Recognizing the impact that vertical indoor gardens were having on the restaurant and bar scene, Nipperkin designed their own, which is located inside their lab with a full spectrum LED system, allowing them to have delicious crops 365 days a year.
They are currently growing 10 different herbs and vegetables, Nipperkin aims to achieve 75% self-sufficiency by 2027, a testament to their commitment to sustainability and quality.
Non-Alcoholic Delights
Nipperkin also caters to those seeking a non-alcoholic alternative, presenting options like, the “Lemon Verbena” made with Warner’s 0% gin, Lemon verbena non-alcoholic spirit, hand-picked lemon verbena, sour agent and ginger kombucha, or the “Garden”, made with Non-alcoholic pea distillate, ‘arctic’ celery, pickled cucumber and dry kombucha. They even offer a non-alcoholic lager, ensuring there’s something for everyone to enjoy without compromising on taste or experience.
The Location
The new location, nestled within Japanese Grill & Sushi Bar NIJŪ, promises an unparalleled dining experience under the guidance of Executive Chef Chris Golding, and Head Sushi Chef David Bury under the direction of culinary director, Endo Kazutoshi. Opening on 17 April, NIJŪ invites guests to savour ‘Katei Ryori’ style cooking, emphasising seasonal produce and culinary experimentation. Featuring the traditional Konro Grill and a bespoke sushi bar, NIJŪ is the marriage of tradition and innovation, matching Nipperkin’s ‘Future Past’ journey.
For more information visit Nipperkin
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All imagery courtesy of Nipperkin London / Creative Restaurant Group.