| JKS Restaurants alumni James Stevenson and Guy Mazuch are to open a neighbourhood bar in London. Brutes of Mayfair will open in April, with a menu built around martinis and classic cocktails. The duo, who met at JKS Restaurants, have nearly four decades of experience in London’s hospitality scene. Stevenson has led beverage strategy for more than 25 venues, including eight Michelin-starred restaurants, with senior roles at both Fluid Movement and JKS Restaurants, where he oversaw drinks as beverage director. Mazuch began his career at Ronnie Scott’s, later joining JKS as group beverage creative. They said: “At Brutes, we set out to create a bar with a real sense of place, something rooted in London and the street it lives on. It’s the kind of bar we’ve always romanticised, a classic experience brought up to date.” The space will centre around a 12-seater bar and small lounge. The concept is inspired by Bruton Place’s history as a discreet meeting ground for cultural figures, artists and industry insiders. Drinks will be mixed using a simple martini card, allowing guests to choose base spirit, style and garnish, with ever-changing classic and house cocktails, served wet, dry, dirty or brutal. Toppings will include, pickled onion Monster Munch and chicken scratchings. House serves will include the “Seventh Stall”, combining wasabi leaf vodka, yellow tomato, Brutes hot sauce and mustard seed caviar, and the “Perdedor”, which layers London Dry Gin, Fino en Rama, Miyagawa Mandarin, lemon verbena granita and a Nocellara olive. British beer and a concise wine and Champagne list will complete the offering. A short selection of plates and snacks, designed to accompany the cocktails, will also be available. https://www.brutesofmayfair.com |
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Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.