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This ‘satisfyingly louche’ NYC-meets-London drinking den from chef/owner Mark Hix is popular with nu-traditionalists – think Gieves & Hawkes tailoring teamed with a vintage Halston disco shirt
and pimp loafers. Settle in for brilliant Brit brews (West St Mungo lager and Beavertown smoked porter), Burrow Hill cider and heritage cocktails picked by guru Nick Strangeway – all prepped behind
a sunken bar. Scottish sweetie Atholl brose is given a twist with parsnip-infused Monkey Shoulder whisky, while Victorian cobblers, cups, punches and flips are joined by modern Hix fixes such as
stiff upper lip (pea-infused Beefeater gin, Kamm & Sons ginseng spirit, cider vinegar, quinine and mint). Self-titled ‘snax’ include pork crackling, fish fingers, oysters, Yorkshire pud
(disappointing), chips with curry sauce and, in exchange for your £1.50 cover charge, a bunch of radishes. The only downside is erratic, ‘haphazard’ service.
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Mark's Bar at Hix
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