It’s Ginuary! Here’s where to sample the best

Not doing dry January? Why not try Ginuary instead? Here is where to sample the best this weekend:

Shutters, Canary Wharf

This Ginuary, head over to Shutters Canary Wharf and try The Perfect G&T for just £5 (usually £8.50). Made with Little Bird Gin, Fever-Tree Mediterranean with a Pink Grapefruit slice, this refreshing and zesty classic will not disappoint.


Fresh from the West Cornish Coast, Shutters Canary Wharf opened last month in the new Conran designed, the hotel-style ground floor of One Canada Square. For those who love a bite to eat with their Gin, Shutters’ farm to fork menu combines the best Cornish produce with a vibrant Sol Cal twist. This ever-evolving restaurant and bar are open seven days a week, for brunch from 8 am to 11 am, all-day dining from noon to 10 pm, plus proper home-cooked roasts each Sunday.


Little Bird Gin has become renowned for its seductively signature spirit, popping up around London’s fabulous local hot spots. This London Dry Gin blends gorgeous pink grapefruit on the nose with juniper and dazzling citrus notes, a lively tang on the tongue with a zesty finish from luscious and velvety orange peel.

Barge East, Hackney Wick

East London’s hottest food and drink spot, Barge East has teamed up with Pink Marmalade Gin for Ginuary. 

Hop aboard their historic 118-year-old Dutch Barge and try their perfect serve, made with Pink Marmalade Gin, tonic, grapefruit and zesty fruits. 

Pink Marmalade Gin is a 100% natural, colour changing, premium gin. Distilled in small batches, last year it won ‘Best Food and Drink Product of The Year’ at the Not On The Highstreet ‘Make Awards’.

Last year, Barge East also added to their trophy cabinet and were awarded ‘Best Newcomer at the 2021 Catey Awards and were also awarded Silver at the 2021 London Catering Awards for Best Catering

 at a London Venue. 

For those looking to have a bite to eat with their gin, Barge East and Pink Marmalade Gin are teaming up once more to give you and three guests the chance to try the food and gin for free. You could win

 a sensational four-course meal from Barge East’s seasonal menu and two perfect serve gins per person. 

Keep an eye out on Barge East’s Instagram to enter.

The Victoria in Oxshott 


The Victoria in Oxshott is celebrating Ginuary with a month-long collaboration with Silent Pool Gin

The new restaurant from Chef Director Matt Larcombe (previously Head Chef at the Crown at Bray, part of The Fat Duck Group) and Simon King (formerly Operations Director for the Gordon Ramsay Group and The Fat Duck Group) have collaborated with Surrey’s Silent Pool Gin and have added three new GINcredible cocktails to the menu. 

Choose from the mouth-watering French 75, made with Silent Pool Gin, Lemon Juice and Sugar Syrup, the delightful Bee’s Knees, made with Silent Pool Gin, Lemon Juice and Honey and the refreshing Negroni, made with Silent Pool Rare Citrus Gin, Campari and Sweet Vermouth. 

Silent Pool Gin is handcrafted in the Surrey Hills, just twenty minutes away from Victoria and is produced using 24 botanicals and water from the silent pool. Full-bodied, fresh, with depth and clarity, Silent Pool Gin is simply delicious. 

For those looking to have a bite to eat with their gin, Matt and Simon at The Victoria have created a menu that celebrates the British Isles, appealing to those just wanting a drink and a snack, as well as the full dining experience. Snacks are a selection of foodie wants, including beer-battered native oysters with seaweed mayonnaise and the much-loved pork scratching being given a contemporary overhaul, to become pork crackers with smoked paprika salt. 

Starters include both veg-led and meat-centric substantial plates, such as crispy pig’s head served with homemade piccalilli and mushroom parfait with sweet and sour onion. For the main courses, pub classics with a modern twist are the order of the day, such as Matt’s take on fish and chips, featuring the addition of atomised vinegar spray, alongside several beef options: such as the salt chamber aged fillet, as well as a Trenchmore Farm Sussex wagyu bavette, all served with roasted onion, triple cooked chips and a house-made “bordelaise sauce”.

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