The introduction of the Savoy’s famous Cheese Trolley into Bar 1890 gives a taste of the high-end Michelin level world of Restaurant 1890, but in a more accessible context. At £35 per person, this little bit of ceremony and cheesy indulgence means everyone can be part of The Savoy’s ongoing story and can experience, even for a short time, a little of life’s luxuries without committing to a full tasting menu.
Nestled next to the American Bar, Bar 1890 is a warm and welcoming niche set aside from the main thoroughfare, but no less an important part of the busy hotel. Art Deco meets contemporary refinement here; an intimate setting of plush seating and warm lighting; a sense of historic ambience and elegance; a quiet area with a soft glow emitting calm. Balance in an unbalanced world.
Always reinventing for new generations of guests and in partnership with London’s La Fromagerie, anyone can now be a part of the Cheese Trolley Experience while relaxing in these classy surroundings. The tradition of the walnut – wood trolley, emerging in the mid 20th century as restaurants embraced tableside service, is associated with grand, old-school dining, ceremony and indulgence. It is a symbol of hospitality, turning the cheese course into an interactive, sensory ritual where you can see, smell and choose the cheeses you like while not having to move from your seat.
A curated selection of twelve British and French cheeses are displayed on the top with an expert fromager ready to impart knowledge and help guide you through the choice of the cheeses you can select. A variety of blues, semi-soft and hard cheeses are cut and placed alongside homemade, seed covered crackers and fruity breads, embellished by sweet, candied walnuts and grapes infused with mulled wine. It’s truly scrumptious.
The curated selection of cheeses here at The Savoy is given care and attention and is elevated by the flavour pairings of the candied walnuts and mulled grapes. Drinks are also expertly selected and compiled by the professional bar team who talk you through suggested drink pairings for your chosen cheeses with the same care and individual attention as the fromager. Bar manager, Janis Muzikants, charming and relaxed, engages you with information on a range of cocktails he can expertly conjure up, inviting you into his world
of carefully chosen ingredients found in his signature cocktails such as ‘Rouge et Raison’ – a cocktail blending gin, Lillet Rouge, white verjus and quince vinegar – to complement the cheeses. Non-alcoholic options include ‘ Une Affaire de Fromage,’ which balances Seedlip Garden 108 and Seedlip Grove 42 to deliver a complex, balanced drink without alcohol.
He asks me what I think and we talk about the unique floral and citrusy flavour of the quince vinegar mixed with the sweet, aromatic cordial of the Ethiopian rue. This polished treatment of the Bar 1890’s guests, allowing them to be a small part of its history, adds to the afternoon of refinement.
I know not all of us can eat at The Savoy all of the time, but some of us can eat there some of the time and this really is the perfect opportunity to experience momentary indulgence, glitz and glamour at a very modest price.
I left The Savoy into the busy world of The Strand knowing I had experienced the best from the best and would probably go back for more.
