Harrods opens its first stand-alone bar

Robyn Black

Robyn Black

17 July 2020

The Baccarat Bar has been created in partnership with crystal maker Baccarat and has Cameron Attfield at the helm

Attfield, formerly of Disrepute and Diageo Reserve’s World Class GB Bartender of the Year 2019, has designed the drinks menu taking inspiration from colours refracted through light and crystal.

The menu, Refraction and Emotion, has eight sections – each with two cocktails representing the seven colours of the rainbow. Each of the cocktails has been paired to a Baccarat glass that reflects its core flavour, with the glass style, flavour profile and colour spectrum indicated on the menu.

The list will change every six months, and will also include guest bartender creations on a small, bespoke section of the menu. The bar has been kitted out with a ‘state-of-the-art research and development lab with the latest mixology and gastronomic equipment to support experimentation and innovation.’

Food will also be served, all paired with the drinks.

The actual menu will feature artwork from students at the Royal College of Art, each piece illustrating the overarching theme of the menu and inspired by an emotion or quality associated with the corresponding colour.

The bar is located on the lower ground floor of the department store and has its own external entrance on Hans Crescent, opposite Knightsbridge underground station. It opens with a reduced seating capacity of 23 guests to adhere to the current guidelines on social distancing.

Attfield said: ‘The new Baccarat Bar champions personality and innovation, driven by our hand-picked team, who are some of the best in the industry. We have delved into the science of liquids and food to produce uniquely-crafted options that change the perception of how drinks can be created.

‘We have approached the drinks in a unique manner, with the design of the bar and its playful yet exquisite elegance and form setting the tone of our menu, but then applying multiple flavour extraction techniques, including fermentation, vacuum distillation, ultrasonic homogenisation and carbonation to make it a reality.’

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