Kitty Fisher's is at the heart of Mayfair’s historic Shepherd Market, and named after the infamous 18th Century courtesan. It is a uniquely atmospheric bar and dining room, which has taken the London dining scene by storm. With a concise wine and drinks list, Tomos Parry’s award-winning food, and a smattering of celebrity diners huddling in seductively lit corners, Kitty Fisher's won Best London Restaurant last year and they have just scooped the GQ award for Best Restaurant and Best Front of House 2016. They are a huge fan of Marrakech Express to boot. We grabbed one of the owners, Oz Milburn, before service started for a cocktail and a chat.
All of your new favourite things
How to make Kitty Fisher's signature cocktail, Bad Kitty
Cocktails are designed to fire up your evenings, and all cocktails (and evenings) are improved by generosity of…SPIRIT.
A good slug of gin,
another of sloe gin,
a long dash of lemon juice and another of elderflower cordial,
mix well over ice,
strain into a glass,
top up with Cava and stir well.
Add a small lemon wedge or lemon peel slice, and BOOM.
HoC: Hi Oz, thanks for taking the time to chat to us. What inspired you to open Kitty Fisher’s, and did all three of you have a background in the restaurant business ?
Kf : We felt there was a gap in the market for an original small restaurant in Mayfair, that cooked everything on a real fire.
HoC : Kitty Fisher's has been a phenomenal success since it opened. What do you think have been the main contributing factors to this success?
Kf : Humour, generosity of spirit, strong drinks and most importantly, wonderful food by Tomos Parry.
Hoc : Did you know what type of cuisine you wanted straight away or was there an amount of debate on what you should serve diners?
Kf : We knew we wanted grill cooking with a strong national link to Britain, but with a definite Spanish twist.
HoC : How did you find your chef and who decides the menu ?
Kf : Tom Mullion, our Managing Director, saw a tweet he sent about cooking grouse on a grill in Hackney. Tomos decides all things to do with our food, but there’s a good amount of discussion, obviously.
HoC : What inspired you to name your restaurant after a famous 18th century courtesan? And what came first - the name or the Dickensian looking location?
Kf : The name came after, but it informed our design to an extent.
HoC : The design of the place is very intimate - what was your interior vision?
Kf : I think I just wanted it to fill my eye, and then that of the others. The main decision was to go dark with the walls, and that was a punt.
HoC : Would you say that the design of a restaurant is equally as important as the food ?
Kf : No, but it is up there on the very next level.
HoC. We love the fact that you use Marrakech Express in the restaurant – do you think that fragrance is important to creat atmosphere and why do you think Marrakech Express works in the Kitty Fisher’s environment ?
Kf : People have just loved it since the beginning. It is exotic without being sweet or cloying.
HoC : Finally (if you are allowed to tell us ) what are your plans for the future ?
Kf : Just to open more restaurants, and to make them good !