With its sumptuous seating, stunning smoked glass back bar and enviable array of spirits, Little Ned is the epitome of classic 1920s New York style.

Beautifully reworked and enhanced by the Soho Home team following the property’s new incarnation as The Ned NoMad – the interior of the bar is a real joy. While the iconic back bar was left in situ, the addition of a central peanut rail, and an impressive black Italian marble bar top have really elevated the space. 

Little Ned is the epitome of an old-fashioned hotel bar and with that comes classic cocktails and old-school hospitality. Their Martini serve has become the most popular elevated classic – and is served “sidecar” style which means your perfectly made Martini is served slightly smaller, with a little carafe of extra cocktail on ice beside it – to top it up at your leisure and keep it deliciously cold. For longer drinks – dilution is kept to a minimum too with large, perfectly clear block or sphere ice to maximise coldness. Menus are changed bi-annually – meaning a focus on seasonal products with a Spring/Summer and Autumn/Winter release. 

Behind the scenes, the dedicated prep team make all juices fresh each day and also have a long list of other homemade ingredients to create including syrups, reductions, infusions, tinctures and garnishes. This separate prep area supports the entire beverage programme across the hotel, which spans many floors and many bars – so orders are placed overnight and fulfilled the following day to ensure minimal wastage and maximum efficiency.

Training is programmed annually to ensure all elements are comprehensively covered – though often adapted to ensure it’s meeting the needs of the team and the overall operation. However – pre-shift each day the team comes together for fifteen minutes to discuss one specific area – be it service opportunities, product knowledge or tastings. This means the team is constantly learning and improving – and as such internal promotions are intrinsic to company culture – both bar Captains were promoted to this position from more junior ranks. 

Taking care of staff wellbeing is also a key consideration with the bar built for ergonomic efficiency as well as comfort – the bar was built to be at an optimum height and rubber matting is in place to minimise strain on the legs. 

There is free access to mental health services as well as gym memberships plus staff meals are provided four times a day.