High-end cocktails, an unusual coffee system, casual fine dining and sumptuous surroundings make Six Richmond House one of a kind in Nottingham. The new upmarket bar will open on Friday September 2 with the aim of bringing a "little slice of London" to a city centre alleyway.
Six Richmond House is the latest venture to open in Hurts Yard. It will add another dimension to the cut-through between Long Row and Upper Parliament Street which comes alive at night with bars such as 400 Rabbits, Yokocho, Tropichol Tiki Bar and the Barrel Drop micro pub.
The new venue, previously an accounting firm and years before that part of Liberty's nightclub, will open at 9am as an espresso bar with fresh patisserie and cakes. Coffee geeks will be enthralled by the state-of-the-art Modbar equipment allowing the barista to make drinks using an espresso tap on the counter.
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Customers can sit at the front of the bar but as the day progresses, a long velvet curtain will be drawn back to reveal the full extent of Six Richmond House as a stylish cocktail bar with vintage teal and burnt orange upholstery, marble effect tables - each with an individual lamp - and dimmed lighting for an intimate atmosphere.
Signature cocktails include Kiwi Gimlet with vodka, kiwi, candied jasmine and chrysanthemum and Pousse Cafe Sacrilege, a mix of rum, white chocolate, blackcurrant wood and pink currant. Connoisseurs can also expect the classics - Martini, Mojito, Old Fashioned, Negroni and and Espresso Martini all feature on the menu.
A concise but imaginative wine list offers sparkling, white, red and rose from £5 a glass up to £125 for a bottle of Devaux's exceptional D Millésimé Champagne. But if you prefer a pint glass in your hand a German-style house lager, a super sessionable IPA, Guinness and a traditional cider will be served.
Six Richmond House is the third venue for brothers Sam and Tom Benjamin, who also operate Another? Wine Bar in Trinity Square and the Tap House in Byard Lane.
Sam said: "It's that high-end casual fine dining, cocktails and fine wine that Nottingham doesn't really have. We've got Michelin stars, we've got very good independents but there's no kind of late-night relaxed places to go - that's a gap in the market we're filling."
The shell of a property has been transformed exactly how the brothers envisioned. "The lighting looks fantastic. The little lamps on the tables create a really nice mood. Everything we do here is quite subtle and low-key but really focused on quality and runs throughout the design, the food menu and the drinks menu.
"The focus is going to be the cocktails although people can come in here and have a very nice glass of wine and a very nice beer. The way people are drinking is changing. People aren't going out, getting hammered and going to nightclubs. They're having less but spending better. We've found that at the wine bar and the Tap House and have picked up on those trends," added Sam.
The owners have adopted a sustainable approach to reduce wastage where possible. Coffee grounds are turned into a coffee liquor for Espresso Martinis, while limes leftover from making ceviche are turned into a cordial for Mojitos.
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