Max & Noel Venning create cocktails for Gridiron

9th November, 2018 by Owen Bellwood

Newly-opened London restaurant Gridiron has recruited bartending brothers Max and Noel Venning to create its cocktail menu.

Max and Noel Venning have used “unexpected ingredients” to reimagine classic cocktails

The Mayfair restaurant is a collaboration between British chefs Richard H Turner and Colin McSherry and features a beverage programme developed by the Venning brothers, who founded the Three Sheets bar, and wine expert Fiona Beckett. It is based at the Como Metropolitan London hotel.

Max and Noel Venning have created a list of re-imagined classics using a number of “unexpected ingredients” to complement the restaurant’s menu of hearty modern British food.

Drinks include an Old Fashioned made with pandan, Woodford Reserve and clear milk; and a Bloody Mary that combines vodka, mustard, butter, stock and tomato. Imbibers can also enjoy a White Russian made from vodka, coffee, miso and milk; and a Harvey Wallbanger made using mandarin, verjus, vodka and soda.

The drinks will be served alongside a food menu that celebrates seasonal, ethically-sourced ingredients – with meat, native fish and vegetables given equal attention.

Fire-cooked specialities include wood-roast scallops with bone marrow, smoked eel with braised shin of highland beef and ash baked turnip mimosa.

Turner said: “With charcoal and live-fire cooking, every ingredient becomes a unique encounter. The way the meat, fish or vegetable responds to the flame. We are thrilled to be able to partner with Como Hotels and Resorts to showcase the techniques inherent in this simple yet flavourful way of cooking at Gridiron.”

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