Review: The Champagne Bar at One New Change

The pink Champagne on ice

When Keith I heard there was a Champagne Bar opening at One New Change, adjaent to St Paul’s Cathedral, we were restless until we locked down a date to partake in trying the establishment.  Searcy’s, the company behind the bar, are continuing to expand their ever growing empire. Their formula is genius. They appeal to people who now and again desire to feel special, especially when celebrating. Searcy’s are also credited with owning the largest Champagne bar in Europe (situated at St Pancras Station). When we stopped by last Friday, with a friend, we were surprised to find that there were no hoards of thirsty punters also clambering for honey coloured liquid sustenance. Instead, there were pockets of people who were relaxing into the weekend.

We were shown to a table and the staff were immediately attentive. We selected a Bruno Paillard Blanc de Blancs Réserve Privée Grand Cru NV (£85). Bruno Paillard founded in the early 1980s are a relatively new Champagne house.  Although comparatively small alongside the Bollingers, Taittingers and Lansons of the world, they have managed to elevate themselves to a prestigious and reputable status. The Champagne was served in elegant, elongated lily shaped stemmed glasses.  We were not expecting for the Champagne to be as tart as it was, but that first sip was heaven. Whether it was the brightness on the nose which instantly alighted us, or the green apple crispness, citrus and peach, we could hear the weekdays’ shackles click and unlock. 

Worthy of note were the impressive list of Champagnes by the glass, as well as by the bottle.  Finding a decent selection of Champagnes (and wines for that matter) by the glass is an ongoing challenge for most oenophiles. However, Searcy’s lists include Bruts, rosés, vintage, blanc de blancs, demi sec, prestige cuvée as well as decantable Champagnes.  Impressive.  It sounds oxymoronic to say there are Champagnes to suit all budgets.  Do not worry if Champagne is not number one on your drink list; Searcy’s also offer a limited range of beers, wines and cocktails.

Having polished off the first bottle amidst animated chatter, we then selected a Philipponnat Rosé (NV) (£75). We were feeling peckish, so ordered a large mixed seafood plate (£12), large charcuterie plate (£12) and foie gras marinated in green peppercorns (£6.50).  You may think that everything we have listed sounds plenty for three, but we were not wowed by the nibbles verus the price.  The seafood platter was the best of the three.  In particular the prawns were meaty, chunky and fresh.  The crab (served in the jar), was an endearing idea but tasted bland and unseasoned.  You would have expected a lemon segment, but there was nothing.  The Charcuterie plate only had two slices of each type of cured meat, so not much of a sharing plate– none of which were outstanding.  The foie gras, should have been the highlight.  It had a beautiful glistening tanned sheen. However, it too had no discernible taste. Conversely, the Philipponnat Champagne was fantastically effervescent and sprightly.  It was perfectly balanced, which made it a pleasure to drink.

Our biggest let down came towards the end of our visit.  At eleven o’clock on the dot we were presented with our bill without having asked for it.  After spending over two hundred pounds we found this rude and unnecessary. The service up until that point had been impeccable, some may have argued, even over the top.  Having a bill presented to us without having asked for it is wholly unacceptable.

It did feel strange to be staring across at a North face clothing store and Wasabi noodle and sushi bar, whilst sipping Champagne.  We would have preferred to be slightly more cocooned from the shopping mall. The food is not worth returning for at all, but the appeal of Searcy’s Champagne Bar at One New Change, is the instant availably to a decent range of Champagnes by the glass as well as en vogue restaurants at close range.  Jamie Oliver’s Barbecoa and Gordon Ramsay’s Bread Street Kitchen (soon to open) will make this bar an ideal setting for budding Romeos attempting to woo their Juliet or groups celebrating a special occasion.

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Cocktail Recipe: 3 Kings - Trio of Royale (Champagne) Christmas Cocktails

We Three Kings

 There are moments when blogging can take its toll on you.  Tonight has not been one of them.  We are in count down mode to our Christmas Party on Saturday and for the next few nights we will be writing about our trials and tribulation (aka disaster and victories) as we move closer to our impending celebration!

Tonight, we decided to have some fun with our extensive drinks cabinet and experiment to come up with 3 sensational Royale champagne cocktails.  Whilst we have used champagne (Lanson), there is no reason why you cannot use a prosecco or cava as less expensive alternative… sparkling is the name of the game.

Merry Gin-ger Royale

We wanted to have a gingery cocktail and make it look wonderfully festive.  The underlying sentiment was to chrimbo-ise the French 75.  Here it is folks:

As per usual, below serves 2:

• 4 mint leaves, torn
• 1 shot of gin
• ½ shot of ginger syrup (available in Waitrose)
• 2 morello cherries
• 2 sugar cubes
• Champagne

1. In a cocktail shaker mix the mint leaves, gin and ginger syrup. 
2. Muddle (ie crush and stir) the mint leaves  
3. Pour into a champagne flute
4. Drop your cherries in and then the sugar cubes
5. Top with champagne

Cooled Mulled Royale

This cocktail is a twist on gluwein (German mulled wine), which we adore.  Can we also recommend the apple cider stall in Borough Market.  Their spice apple cider is to die for!

• 1 shot of Cranberry
• 1 shot of Apple juice
• ¼ shot of sugar syrup (i.e. 50% water, 50% sugar)
• 1 shot of Absolut Raspberry vodka
• ½ tsp allspice
• 1 sliver slice of red apple, halved
• Champagne

1. In a cocktail shaker add the cranberry juice, apple juice, sugar syrup (to taste), vodka and allspice. Stir.
2. Pour into a champagne flute
3. Add the sliver of apple
4. Top with champagne 

Clementine Royale

Clementines are a seasonal citrus fruit worth taking advantage of.  It is related to the orange, but it is much sweeter.  We sourced our juice from Morrisons, but you could use orange juice if you could not find any.

• 1 shot of Rum
• 1 shot of Martini Rosso
• A dash of Angostura Bitter
• 1 ½ shot of Clementine juice
• Champagne
• 2 long, curled strip of orange zest

1. In a cocktail shaker add the Rum, Martini Rosso, Angostura Bitter, Clementine juice.  Stir.
2. Pour into a champagne flute
3. Top with champagne
4. Add the orange zest

The above cocktails have been created using imagination and a wonderful array of booze!  It’s enormous fun experimenting with flavours.  Cheers all!

Review: Fireworks Night at Galvin's on the 28th Floor at the Hilton Park Lane, London

Baby you're a firework, Come On, Let your colours burst

Congratulations to us. Wennie’s Affairs has been up and running for one month. I do not know if impetuous us understood the hard work that blogging would entail, the very first night we embarked on this voyage. Tonight's post is therefore a celebration of bonfire night and one month of us proving we can (somewhat) survive.  Since it was Bonfire night, only a lofty dais, ample champagne and good company would be the winning formula.

The Hilton on Park Lane is an icon in London. Tall and ugly, it epitomises the 1960s concrete jungle. In stark contrast the interior is like warm milk and honey. Situated on the 28th floor is Galvin at Windows. Renowned for its superior breath taking views over London, it would play host to our evening. We had some trouble getting seated and had to wait. We were a trifle irritated having called twice to ensure a swift entrance and being told reservations were not required. However, once we were in the bar and seated, we started to relax and separate our work and weekend beings. It was definitely a champagne night and we settled for a Henriot.

I cast my eye around the joint and soaked in the atmosphere. Hypnotic chillout grooves played softly in the background. The room was dimly lit, so that one could inhale the night skies. The décor was bordering on frapper. Amber shades filled the bar, creating a calming glow. I eyeballed the clientele. They were mainly your city suits, mature types and an old guy who was topping one hundred with a forty year old trophy girlfriend (not bad going grandpa).

The Henriot was like sipping bursts of spring. We tasted cantaloupe melon and a hint of grapefruit, a very refreshing choice. We were home. Then the fireworks began. At first short bursts of light appeared in the corners of our eyes like a mirage. Our table was virtually in the middle of the room facing the windows over west London. The fireworks were raining over Fulham, Chelsea, Kensington and Bayswater. Chards of light pierced the sky like a joyous Armageddon. Fountains of fire reigned over the sky. Keith and I “oooed” and “ahhhed” appropriately, pointing like ten year olds. Chandelier earrings were hanging delicately from the heavens. Balls of duplex lights exploded one within the other. As London lovers, it is a powerful image to see our capitals skies aflame with orbs of bursting technicolour lights. The temptation to stay for another bottle of champagne was too great given our front row seats, so we opted for “Galvin’s” own. The taste was similar to Lanson, but to be frank the Henriot had been more interesting and lighter. Although the service was bordering on too attentive in terms of topping up our glasses, better that than waiters standing around nonchalantly contemplating how to tie shoelaces and “my little ponies”.

Despite the wait to be seated, we would return to Galvin’s, either for another fireworks celebration or as a retreat from west end shopping. The amazing, stunning view over London makes this bar a crowd pleaser for the toughest customer, even if there was a resident stinky camel which spat and pooped in the corner. I have no doubt that we will be back. View Larger Map