4 December 2018, 6:30pm
Taking inspiration from urban European loft apartments, bold, modern and urban space, features huge lamps and softer textiles, along with generous lounge seating, large bleached oak sharing tables plus a dedicated bar on both floors. Moody dark palettes on the interior finishes contrast with the lighter warmer touches along with the blush and emerald tones in the furnishings. Fronted with a large outdoor courtyard to be filled with foliage and terracotta, No 17 Dickens Yard will also have a wrap-around terrace on the first floor overlooking the newly landscaped approach to the wider Dickens Yard development.
Positioning itself a stone’s throw away from Ealing tube station and in the center point of the bustling community, No 17 Dickens Yard welcomes local residents and visitors to enjoy a menu of locally sourced and carefully curated food and drink in a home from home setting.
Mel Marriott, Founder and Managing Director, Darwin & Wallace, says, “At a time when our audiences are, more than ever before, eschewing cookie-cutter design and seeking out characterful backdrops in which to enjoy their social time it is more important than ever that we deliver a truly unique business in No 17 Dickens Yard. For me, one of the most enjoyable aspects of life is discovering great places to share with my colleagues, friends, and family.”
Drinks are at the heart of the offering, from morning coffee, made with beans by Caravan Coffee Roasters, to cocktails using house-made syrups and herbs foraged from the bar’s very own kitchen garden including Plum Collins, Honey Martini, Twisted Old Fashioned. The menu features delicious house-made lemonades and PRESS London juices in between.
A selection of cask and bottled craft beers will populate the bar including the Session IPA from Bermondsey based Brew By Numbers and the Pale from Hackney Wick based Howling Hops Brewery. The menu features a generous selection of over 30 red, white and rose wines including Pinot Noir, Pencarrow 2016 and Gavi, Camporosso 2017 by the glass and bottle.
The menu will change with the seasons and guests will see a special focus placed on sustainability, with the menu making the most of responsibly sourced fish and ‘wonky’ veg and offering virtuous as well as indulgent choices from breakfast through to dinner.
Darwin & Wallace are the two-time award winners of the Restaurant and Bar Design Awards ‘Best Pub’ for No 1a Duke Street in 2016 and No 197 Chiswick Fire Station in 2017 and have also received the three-star award by the Sustainable Restaurant Association in recognition of their commitment to serving great quality food through sustainable practices and sourcing.
The venue features bespoke works by local and global artisans including oak sharing tables by Craft B (Belgium), generous comfy sofas by French House (London) and handmade bar stools by Jan Hendzel Studio (UK) as well as hand-picked artwork from The Hang Up Gallery, London.
Lou Davies, Architect and Designer, Box 9, says: “The bar in Ealing builds on our story of creating aspirational social spaces that feel like homes. The glass box steered us towards designing an urban, European loft apartment. Generous lounge seating, big bleached oak sharing tables, huge lamps and softer textiles all work together to create the feeling of a home.”
Dickens Yard is one of London’s newest destination, comprising 700 new homes and new public spaces, with a range of lifestyle brands now open including Triyoga, Charlotte’s W5 and Benham & Reeves.
Darwin & Wallace six other independent neighbourhood bars in quintessential London villages are No 11 Pimlico Road, No 32 The Old Town, No 1a Duke Street, No 197 Chiswick Fire Station, No 29 Power Station West and 601 Queen’s Rd.
Darwin & Wallace is funded by the Imbiba Leisure EIS Fund whose current portfolio include Camm and Hooper, Wright & Bell, Casper & Cole (Temper) and Albion & East.
The Imbiba Leisure EIS Fund has an industry-leading track record developing a diverse portfolio of bar/restaurants and events-based businesses located in central London.
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