Dickie’s Bar by Richard Corrigan, a collaborative project with Gregory Buda from The Dead Rabbit, New York, and Richard Ryan, founder of Drinksology, is set to open in London.
The new venue will open this month, located in iconic Corrigan’s Mayfair restaurant.
Dickie’s Bar will be a late night destination serving drinks using the best of the season’s harvest largely sourced from Richard Corrigan’s garden and farm, Virginia Park Lodge.
Located in Cavan, Ireland, the farm focuses on bio-horticulture and produce is brought fresh to Corrigan’s Mayfair daily.
The menu has a culinary approach to cocktail creation, with the ingredients themselves taking centre stage, mixing the season’s finest delectables and distillations creating a unique list of cocktails and home infused sodas and tinctures.
Corrigan and Buda first bonded over a shared passion for quality ingredients, with a commitment to being able to create original flavour compositions.
Showcasing an extensive list of Irish whiskies, the cocktails will be a collection of drinks inspired by the wilds in the 100 acre farm owned by The Planthunter himself.
On the menu cocktails such as The Professional Stalker will feature an earthy, dark and boozy mix using Power’s John’s Lane 12 year Irish Whisky, Pierre Ferrand 1840 Cognac, fig, allspice and Jerry Thomas Decanter Bitters.
Also on the menu, Stage Door Johnny made with Jameson Black Barrel Irish Whiskey, Peach, Bergamot, Vanilla and Lemon is a tart, soft and smooth creation.
Buda states: “It is extremely exciting to be working on a project with Richard Corrigan.
“He incorporates his Irish roots into his work in a really intriguing way, and at Dead Rabbit, Irish culture and hospitality runs through everything we do, so it makes for a really perfect partnership.
“We are well on our way to building a bar program that will be on par with the incredible food that is coming out of their kitchen, and that hopefully will draw people’s attention on its own as well.”
Walking up to the newly renovated terrace, guests will arrive at Dickie’s Bar via a separate entrance.
In keeping with the hunting lodge character synonymous with Corrigan’s Mayfair, the space makes use of blue and white marble, velvet, leather and dark wood panelling creating a space that is both elegant and relaxed.
The marble top bar runs down the length of space towards a feature laser cut aged copper wall, behind which the restaurant is located.
Eclectic photography and artwork from the likes of Angus Fairhurst and Jim Lambie will adorn the walls, with a focal antler sculpture behind the bar.
Dickie’s Bar will pay particular attention to home infused sodas and tinctures, made from ingredients sourced at Virginia Park Lodge, infused in-house at Corrigan’s Mayfair and mixed with certain spirits, creating high-ball cocktails.
Corrigan noted: “I am no bartender, however I have always been fascinated with the way some of the most legendary bars and bartenders are able to do what they do.
“I decided to work with Greg from The Dead Rabbit because he has a true talent, he is experimental with flavour, but has a lot of respect and understanding for the ingredients he uses. It was a natural fit and progression for us.”
Dickie’s Bar will be a sophisticated and relaxed Irish-American inspired late night cocktail bar in the heart of Mayfair.