To tie in with the start of the game season, Vivek Singh is launching a meaty pop-up, The Butcher's Bar at his cocktail bar Anise next month.
The City bar will be transformed for the season to look like an old school butcher, complete with hanging hooks, feathered taxidermy and weighing scales.
Vivek and head chef Abdul Yaseen have put together a special menu to showcase the spoils of the season. Dishes include The Butcher’s Block (£18pp), a sharing selection of beef, venison and grouse brought to the table on a traditional block. Served with a single cleaver, guests will have to carve their own cuts themselves.
Bar snacks will include venison & prune kofta balls (£4.50); devilled chicken livers (£4.50); rabbit terrine with Kasundi mustard (£5.50) and Kolkata chicken wings (£4.50) as well as larger dishes in the form of Kentish lamb Seekh Kebab (£8); Bloody Bhangra Burger (£12) and Tandoori Grouse Nest Pizza (£14.40).
The cocktail list will be given a similarly carniverous twist - new concoctions will be The Buffalo Butcher (£8,50), made from bacon-infused buffalo trace and mixed with fresh tomato, horseradish and garnished with a crispy pig’s ear or how about a Mary Had a Little Martini (£9.50), a mix of gin mare, clarified lamb stock and port?
The Butcher Bar opens on 20 August 2013 at Anise, 9 Devonshire Square, London, EC2M 4YL
