The Tippling Club

It’s now over 10 years since chef Ryan Clift opened his acclaimed boundary-pushing gastro-cocktail destination, but he continues to break new ground in his vision of drinks and food pairings. After moving to a new location with Joe Schofield (formerly of The Savoy) at the helm, the bar’s ‘edible menu’ still brings praise. Order up an umami bomb: tequila, dill, plum, citrus and beer which is paired with langoustine and kohlrabi. End proceedings with crème Catalana and Sombremesa, which is sherry, orange and bourbon.