Where: Eve
This Covent Garden bar, by chef Adam Handling MBE, operates a zero-waste policy in its cocktail creations. It's a clever idea: located below his restaurant Frog, he uses parts of ingredients that can’t be used on the main Frog menu to make the bar snacks for Eve, and leftover ingredients from those are then used to make the drinks. An example is the 'Rhubarb & Custard', made using discarded rhubarb pulp from a dessert in the main restaurant which is slow-cooked in vodka and gin, before being infused with homemade custard cream soda.
The bar is a pretty swish-looking affair too, and the menu has very appealing dishes like waffles and caviar, and venison tartare with kimchi. All of which led it to be named in the UK’s Top 50 Cocktail Bars in 2023.
