Vesper Bar has been a staple of London’s luxurious hotel scene for many years, but its recent renovation by Martin Burdinsky studio has completely transformed this venue, and despite a vintage look to the interiors – ensures it feels right up to date. 

Inspired by the spirit and elegance of the 1930s, there are some beautiful touches in this decadent space – the Palladium leaf gilded ceiling and the racing green leather bar stools are the perfect backdrop to this opulent space. However it’s not all old school – there’s DJs Wednesday through Saturday to ensure the vibe isn’t sleepy – as the sun streams through the corner windows and Martini hour turns into evening. 

The cocktails have been built on the foundations of The Olfactory Pyramid, a concept that visualises a fragrance through three levels; head (top notes), heart (middle notes) and base (end notes). Following extensive research and development – the cocktail list has been created to evoke memories through the smells. Scents depicted through Essentia include mushroom foraging in the forest, salty sea air from summers on a boat, picking summer berries, nostalgic childhood birthday cakes, thunderstorms, and leather-bound library books. While the cocktails that are served are whimsical – with floating clouds and smoked-filled cloches – the real work happens behind the scenes where a dedicated prep team create homemade syrups, shrubs, tepache, cordials, wine, ferments, homemade sodas, and redistilled spirits. This commitment to the theme of scent and aroma continues to the menu – which opens like a perfumery fan, complete with silver ring and leather tassel. 

Guest comfort is paramount and whether you’re heading to the bar stools or settling into the cosy snug area – the staff are attentive without being intrusive – ensuring water glasses are topped up and snacks replenished as required. Even this water is ‘elevated’ and is infused with the most seasonal fruits. As you would imagine – this care extends to the spirit selection – and Vesper Bar is the only bar in the world to hold the full Louis XIII cognac range – and have it available by the glass. They have also recreated some forgotten products – the Dorchester Old Tom gin, Forbidden Fruit liqueur and Dorchester Booker’s bitters – all rediscovered, recreated and made available since 2005. 

Behind the scenes, the hotel as a whole welcomes over fifty ethnicities within its staff and ensures there is an equal path for progression for all team members. In the bar itself – the senior management is predominantly female-led and many benefits are available, including pensions, access to mental health services and taxi allowance if working after midnight. They are obviously doing something right – as many team members have worked within the bar for more than a decade – with Assistant Manager Giacomo Faure recently celebrating 25 years there.