KOL Mezcaleria

Down the stairs from the KOL dining room, the Mezcaleria keeps its own hours and its own crowd. It is a dark, low room: bare plaster overhead, a terracotta wall hung with carved masks, plank floors, ceiling fans turning above a run of round tables and a long timber counter. Woven pendants light the back wall of bottles, which is the point of the place — small-batch mezcals sourced with El Destilado from producers across Mexico, alongside the wider run of Mexican spirits.

The list sets those spirits against British botanicals and a wine selection chosen to sit beside them, and it arrives with antojitos (short rib empanadas, seasonal ceviches) that reference the tasting menu upstairs. KOL, the restaurant above, holds one MICHELIN star; the bar downstairs has always traded on its own terms, and you can drink here without eating there.

For events the room takes 30 standing, with drinks and canapés. Double doors open it into the Chef's Table next door, and hiring the pair together gives a single space for 50. Enquiries go through KOL's events team, who will arrange a visit first.