Fitz's Bar at The Kimpton Fitzroy

Bar in Bloomsbury
Fitz's Bar at The Kimpton Fitzroy image
1-8 Russell Square
020 7123 5000
Nearest Station
Russell Square
0.03 miles

Somewhere to escape the everyday, Fitz’s is named after Charles Fitzroy Doll, the architect of The Kimpton Fitzroy London. The bar is the hotel’s equal in terms of flamboyant detail, featuring original stained glass windows, as well as works from Milan-born contemporary artist 2501.

Our cocktails pay tribute to the free spirits of Bloomsbury’s past and present – from ‘Spy Princess’ Noor Inayat Khan, to French/Italian novelist Emile Zola. The menu also incorporates illustrations by the renowned Jazz-age artist, John Held Jr, which originally appeared in magazines such as Life, Vanity Fair and The New Yorker.

Head of Bars, Sean Fennelly, hails from Soho institution Milk & Honey. With a passion for Scotch and Armagnac, he’s handpicked a team from some of London’s best bars and has spent a year developing Fitz’s cocktail list.

Morten Aagaard Kjaerulff our Head Bartender, comes from industry hotspot, London Cocktail Club. Take a seat at the bar and ask

Fitz's Bar at The Kimpton Fitzroy Picture Gallery

Fitz's Bar at The Kimpton Fitzroy Picture
Fitz's Bar at The Kimpton Fitzroy Picture
Fitz's Bar at The Kimpton Fitzroy Picture
Fitz's Bar at The Kimpton Fitzroy Picture
Fitz's Bar at The Kimpton Fitzroy Picture
Fitz's Bar at The Kimpton Fitzroy Picture

All In London Review

Do You Like Chocolate? Afternoon Tea at Fitz’s

Review Image

I’m quite sure the name of this must be a rhetorical question; bar those of a lactose-intolerant disposition I’m not sure anyone actively dislikes chocolate. Luckily for the rest of us, Fitz’s bar at The Kimpton Fizroy has introduced its lates take on afternoon tea, offering a plethora of chocolate based treats, accompanied by four specially-designed cocktails.

If you’ve never visited the hotel, it’s a grand dame, with luxurious interiors and plush furnishings in the cosy cocktail den that is Fitz’s, overseen by a giant disco ball. It’s terribly boudoir-esque. Request the table by the open fire for the maximum experience. 

The new menu - obviously for over 18s only - is inspired by the rich history of chocolate and designed by Designed by celebrated pastry chef, Thibault Marchand, winner of Bake Off: The Professionals 2019 and cocktail connoisseur, Sean Fennelly. The opening sandwiches were nothing short of delicious. Smoked trout paired with apple on beetroot bread, carrot with star anise and wood sorrel, tandoori chicken and raita on caraway bread and goat’s curd with fig mustard; what a pleasant change to the usual cucumber or beef with horseradish. The first cocktail, a blend of coco fruit eau de vie, jasmine, olive, champagne and Valhrona Waina 35% milk chocolate, had a slightly savoury note that matched perfectly with the sandwiches.

The second arrived ahead of the sweets. Slightly aniseed-flavoured aguardiente, with raicilla, lime, achiote, bay, marigold and Aplaco 66% chocolate; this one was a little fruity and sharp, great for cutting through the sweetness of the food. The chocolate scones were divine, accompanied with lashings of clotted cream, blueberry jam and a tangy passionfruit curd. 

A tier of cakes included the Orelys 35% coffee tart, a tonka, Kalingo 65% and lime choux, a Macae 62% and blackcurrant petit gâteau and a passion fruit, mango Bahibé 46% and Tainori 64% layered cake.  I was impressed at just how well the cocktails paired perfectly with the food; the penultimate of cherry eau-de-vie, cherry wine, Bahibé 46%, clarified milk, cherry wood and cherry blossom might just have been the favourite. 

Unfortunately as the place filled up the staff thinned out, meaning they totally forgot about the final cocktail that was meant to finish our tea, one involving Tulakulum 75%, stout, green chartreuse and vanilla cream. A shame as it would have been an intriguing concoction no doubt, but the rest of the spread was divine. 

At £65 (or £45 without alcohol) it’s a treat indeed, but for the sumptuous location and interesting pairings it’s treat worth splashing on. 

Published on Apr 22, 2022

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