Hawksmoor has revived the Three Martini Lunch, a collaboration launching on Wednesday, 1st March.
Available at all Hawksmoor restaurants until Sunday, 30th April, The Three Martini Lunch features three martinis priced at £25. Ã¢â‚¬Å“A sturdy lunch with 3 steadiers. Just as a fine lunch should be!Ã¢â‚¬Â says Hepple Gin’s Valentine Warner.
The selected martinis Ã¢â‚¬â€œ chosen after a fierce competition between Hawksmoor’s best bartenders, and judged by their friends at Hepple Gin, are:
Walter Riddell (Hepple Gin, Cocchi Americano, JuranÃƒÂ§on & Lavender)
Smoky Valentine (Hepple Gin, Lapsang Port, Noilly Prat & Rosemary)
Strangeways (Hepple Gin, Antica Formula, Prune & Cacao)
The Three Martini Lunch will be available to order alongside Hawksmoor’s Express menu (£25 for 2 courses and £28 for 3 courses) as well as the regular a la carte menu. The martinis can also be sampled individually if lunch is not going to be of quite so epic proportions, priced at £10 each, and guests can enjoy one of London’s greatest long lunches and see nothing on their bill more incriminating than Ã¢â‚¬ËœSupplement £25′.
Hawksmoor Spitalfields, 157a Commercial Street E1 6BJ
Hawksmoor Seven Dials, 11 Langley Street WC2H 9JG
Hawksmoor Guildhall, 10 Basinghall Street EC2V 5BQ
Hawksmoor Air Street, 5a Air Street W1J 0AD
Hawksmoor Knightsbridge, 3 Yeoman’s Row SW3 2AL
Hawksmoor Manchester, 184-186 Deansgate, Manchester M3 3WB
Hawksmoor Borough, 16 Winchester Walk SE1 9AQ
Over three years ago, the Moorland Spirit Company set out to make a gin for gin idealists. In the juniper-dotted hills of Hepple, Northumberland, a group including a chef (Valentine Warner), a barman (Nick Strangeway), a drinks developer (Cairbry Hill) and a juniper-obsessed countryman (Walter Riddell) gathered together to re-examine every stage of the gin making process and the result was a revolutionary new three-stage method of distilling that reveals more complete, delicate flavours than is possible with conventional methods alone.
As well as a copper Pot Still, the distillery at Hepple houses two advanced systems. A glass still utilizes vacuum distillation to capture fresh, zesty notes from local botanicals, such as young’green juniper’. Another system uses high-pressure extraction to release the intricacies of the ripe juniper berries, and thus delivers further tiers of flavour, texture and finish. It takes five times as long to make Hepple Gin and the unique process, including both mature and unripe’green juniper’ has resulted in an exceptional and unique taste, praised by gin aficionados around the world.