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The name of this bar - one of three in London - comes from owner Mark Hix, the ex-Caprice Holdings head honcho who branched out to open his own little restaurant empire. A few bar snacks, such as baked bone marrow with toast or quail egg 'shooters', are available but food here plays second fiddle to the booze.
The cocktail list ranges from 'early English libations' such as a Cambridge claret cup (Berry's Extra Ordinary claret with Lustau Manzanilla sherry, Tonnix LBV port, Grant's cherry brandy, lemon sherbet, lemon juice and cucumber) to classic options such as espresso martinis. Hix's own ales are available by the bottle, alongside UK guests and wines with an old world slant.