The Discarded Terrace at The Pickled Hen is London’s new sustainable cocktail bar

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The partnership between Discarded Spirits and The Pickled Hen has created an all new, fully sustainable destination for cocktail lovers, spirits sippers and planet protectors just a short walk from Hyde Park and Oxford Street. The first full bar by Discarded Spirits promises to shake up the London drinks scene, answering the question “what if waste was beautiful?”

 Taking sustainability to heart, the team at The Pickled Hen have proudly partnered with the innovated zero-waste spirits brand created by William Grant & Sons, Discarded Spirits, to provide a unique pop-up bar experience for the eco-conscious cocktail lover, The Discarded Terrace. Launching with a fully eco-conscious menu that uses the sustainably produced spirits alongside house-made ingredients that take what some would consider waste, and turn them into something worth celebrating. Working alongside the innovation team, the chefs produce delicious house-made cordials, syrups and infusions using fruits and peels otherwise wasted, as key ingredients inside the cocktails.

The bar, a highly instagrammable open-air terrace nestled under a large tree outside The London Marriott Hotel Marble Arch was built using all re-purposed and re-imagined waste materials, showing the world that “waste can be beautiful”.

 “Our team have taken many steps to drive sustainable innovation at the hotel, from our chefs sourcing poultry within a 20-mile radius, to planting our own herb garden which allows for 20 steps between garden and plate, and the partnership with Discarded Spirits continues this mission” shares Stephanie Segoura, General Manager at Marriott Marble Arch and head of the Community and Culture Pillar for the Marriott South UK Business Council. “Marriott takes great pride in leading with sustainable initiatives, and this is another fantastic project that showcases our commitment to creating a positive and sustainable impact in every part of our business with our Serve360 mission.”

Working closely with Uttam Kandel, Senior Food & Beverage Manager, the Discarded Spirits innovation team have identified food waste that can be saved and celebrated, to become key ingredients of the new bar’s menu. Signature serves include: a “Pineapple Rind Negroni”, featuring Discarded Sweet Cascara Vermouth, Hendricks Gin and House-Made Pineapple Rind infused Campari using leftover pineapple rind from the restaurant’s breakfast buffet, the “Banana Mai Tai”, with Discarded Banana Peel Rum, Discarded Sweet Cascara Vermouth, Orgeat and a House-Made Used Citrus Cordial and the “Discarded Espresso Martini” which is a sustainable twist on the classic, featuring Discarded Grape Skin Vodka, Discarded Sweet Cascara Vermouth, Espresso and House-Made Spent Coffee Grind Syrup giving used coffee grounds from the bar’s cappuccinos and lattes a new life.

For the peckish, guests can enjoy a selection of sustainable specials which will be on rotation depending on what produce and ingredient opportunities present themselves on the day. Items will include the “Sustainable Crisps”, “20 Step Salad Bowl”, “Locally Sourced Chicken Wings” and more. Executive Chef Kuljit Singh brings his passion for provenance and creativity to turn what could have ended up being wasted into delicious snacks that perfectly compliment the sustainable serves.

www.thepickledhen.co.uk