Step inside and if you listen closely, you can hear it—the clink of glass, the shake of ice, the bursts of laughter, the roar of celebration. It’s a cacophony of cocktails…at one time a Strauss waltz, another a Herrmann score. Even if you wanted to resist it, the pull is too strong.
From the over-the-top opulence of the historic to the sleek and chic of the contemporary, hotel bars are magnetic. They attract out-of-towners and in-towners, haters and lovers, strangers and friends – all sharing secrets and stories over a masterfully made Martini!
This year, in association with Altamura Distilleries, I’ll be exploring some of the world’s most legendary bars—uncovering what makes them the beating heart of the hotel.
Our next stop is London!
1 Hotel Mayfair
My Dearest Friend, I have just happened upon the most extraordinary establishment – a marvel of modernity with a touch of the outside, but inside. And the bar – oh, the bar! – serves the most contemporary of cocktails with hosts so welcoming that I found it quite impossible to tear myself away. You must visit the next time you are in London – as to omit such a delight would be quite unthinkable. Ever yours, Susan
I can imagine that letter finding its way into a mail pouch heading west from this very corner of Berkeley Street and Piccadilly – the departure point for the coaches of the Western Mail in the 18th century. Even so, that missive hardly begins to capture what’s unfolding behind the doors of 3 Berkeley Street, London – the home of 1 Hotel Mayfair.
Unless you have been living under a rock, you’ll have heard that since the launch of its first property in Miami in 2015, the 1 Hotel brand has spent the past decade rewriting the rules of what a luxury hotel can be. 1 Hotel Mayfair, its first in Europe, continues that mission, proving that caring for the earth need not be an excuse.
Step inside the lobby, and you are immediately greeted by a rainforest above and a stone partition in front – a clue that you might not be in your usual city hotel. The Spanish moss-covered chandelier is actually a 4-four-meter-wide living work of art, created by Patrick Nadeau – misted daily to keep it verdant and vibrant.
The decorative masonry, along with almost every visible stone feature, was salvaged from the former hotel. In renovating, the goal was to keep at least 80% of the original building. Even the rock you might have been living under might make an appearance here.
Sitting adjacent to reception, their bar, Dover Yard, just can’t be ignored. From its opening at 11:00 AM until late in the evening, it entices with the sounds of merriment within. Filled with the familiar elements found throughout the hotel – natural light steaming through its large windows, chic upcycled wood tables, and lush greenery – what’s happening behind the bar is truly where the hotel’s philosophy manifests in liquid form.
The bar is where the energy flows most freely. It’s full of warmth and character but still relaxed enough for guests to truly unwind and lean into a little boozy indulgence. At Dover Yard, we make everyone feel right at home. Cozy vibes, great drinks, and just enough magic to make you want to come back for one more round (or three). Giulio Guarini, Director of Bars
Each cocktail is a masterpiece of reclamation and innovation. With a bar program led by Giulio Guarini, Director of Bars, it was always going to be. Before the hotel even opened, he and his team, including Bars Manager Marco Grisafi and Head Bartender Daniele Mondelli began work on a program founded on two intrinsic pillars: respecting seasonality and repurposing ingredients.
At its most basic, seasonality is utilizing fruit in its peak season. Here it’s much more multi-faceted. First finding fruit at its ripest and then preserving it for use later in the year. So rather than only using it at one time or during one season, it’s about not only embracing what’s available but also, more importantly, creating something new with it.
Dover yard’s where the good times pour! Guests love it so much, they’re booking tables just to keep the cocktails—and the night flowing.” it’s always a good time at Dover Yard. Mubarek Jakar, Assistant General Manager
Take THE COSMOPOLITAN (Rose Current) which is sweetened with cherry mead and rose syrup, both made with cherries and roses picked at the height of their season and preserved for use in cocktails, then combined with Altamura Distilleries Vodka, Mirabeau One Day rose, Mancino Bianco Amaranto, and Silk Road Fenju Rose.
We’re right in the middle of all the venues, welcoming everyone—from in-house guests and restaurant diners to walk-ins off the street. It’s all about the vibe we create from the beginning to the end of each shift. Early on, guests swing by for meetings or a casual drink, and then. Once the DJ kicks off. the energy shifts. The atmosphere transforms into something special, with amazing service, cool people, incredible cocktails, and our food selection tying it all together into a truly unique experience. Marco Grisafi, Bars Manager
Making the decision to respect seasonality, also means distancing themselves from certain ingredients, like passion fruit. In the UK, the carbon footprint that comes with them is huge. Limes are not too far behind, and the team has almost eliminated the use of them entirely. Using some lime is essential, but in much smaller amounts.
In their place, they substitute verjus, aka sour grape, which is widely produced in the UK. Using their expertise in flavor profiling, they can create the same lime experience with local ingredients. So THE PASSIONFRUIT MARTINI (Sunflare) contains no passion fruit! It’s sweetened with gooseberries and apples instead, then the Eminente Claro Rum and champagne. A little bit of magic!
As for their second pillar – repurposing ingredients – it all began with a croissant! As 1 Hotel Mayfair serves breakfast, it sees its fair share of leftovers. The challenge? What to do with all those pastries? Giulio and his team’s solution was to let them harden and dissolve them, creating a mulled croissant syrup. This invention flavors THE ESPRESSO MARTINI (Breaking Grounds).
THE HIGHBALL (Not A Guinness) is ingenuity in action. Last Christmas, with only two barrels of Guinness left in stock and none in stores, Giulio had no idea where he was going to get the rest. Later that night, he actually dreamt he had made his own Guinness. The next morning, he was determined he would make the dream a reality.
After much research, he found the answer in the fermentation of bread of which the hotel had plenty! But how could you make fermented bread resemble Guinness? That’s when he discovered Kvass – an old Central European recipe for a low alcohol beverage originally made from rye bread. Most importantly, depending on the bread used, it was black in color!! Add blackberry, ginger mead, and Fielden Rye – he had his Christmas miracle! He has even invented a way for its head to rise up just like real Guinness. How does it work? That’s Giulio’s secret.
Dover Yard is where the party finds its pulse—I get to greet everyone from suits to sneakers and watch the night bloom from chilled chats to full-on vibes. It’s not just a bar, it’s where the hotel comes alive! Sarah Serrai (Hostess)
Every one of these cocktails fit beautifully in this year’s menu. For their first year, the Seed to Sips menu followed the journey of a plant from a seed to glass in four chapters – seeds and roots, sprouts, leaves and flowers, and, finally, fruit.
For this second year, they wanted to elevate the program. During a trip to the USA, they were introduced to regenerative farming. Inspired by the magic that happens with little human intervention, they worked to convey this message in their new menu, dedicating it to the regenerative forces in nature.
As soon as you step into 1 Hotel Mayfair, it’s Dover Yard that welcomes you: not just a meeting point, but a crossroads of experiences where guests, travellers, and Londoners gather around a shared vision of sustainable, elegant, and vibrant hospitality. Daniele Mondelli, Head Bartender Dover Yard
The menu begins with Elemental Flames, the force of destruction that takes place before regeneration begins. Next, Earthly Revival begins the rehealing process with new growth. Celestial Flows is dedicated to the movement of the winds which spread seeds, then Aqua Vitae, celebrating water, the source of all regenerative forces.
The whole team is 100% behind the program and as passionate as the day they began, most of whom are still in situ. Their synergy has even inspired guests to want to collaborate. One is musician Ed Sheeran. He was so taken with what they were achieving that he too wanted to join forces.
Their idea emerged over a plate of Dover Yard fried chicken & honey hot sauce. A discussion about what hot sauces go well with chicken led to the creation of one of their most popular cocktails on the menu, THE MARGARITA (Tingly Jam). Not only do the ingredients include Ed’s own hot sauce, Tingly Ted’s, but beurre noisette, chicken breading, poblano peppers, sour grape and Casamigos Blanco Tequila, as well.
Don’t be confused by the two names listed for each cocktail. Although the team puts a lot of effort into creating the name and the story behind each cocktail, they totally understand sometimes you just want to choose one you recognize. So first they list the classic cocktail it most represents and then its own individual name. Of course, they are always happy to share their stories if you wish.
From day one, Dover Yard was conceived and received as Mayfair’s extended living room. Regulars and neighbours come and go, often greeting the team like old friends; thrilled to reconnect. New comers are made to feel at home very quickly, too. Led by Giulio, Marco, and Mo, the team brings warmth, creativity, and a spirit of genuine hospitality that gives the space its unmistakable charm. It’s truly special to witness the rhythm of life at Doveryard from tranquil mornings flowing into lively, energetic evenings. It’s one of my favourite spots in the hotel, and I couldn’t be prouder of what our team has accomplished over the past two years. Francois Xavier Schoeffer (GM)
In the same vein, to simply call the Dover Yard a bar misses the point. Each cocktail represents a cell in the living breathing organism that is the 1 Hotel Mayfair, making it the literal heart of the hotel. With every cocktail shared, their story is being told.
And how is that story conveyed in today’s vernacular, maybe a bit like this?
Babe, Stop everything! I’ve just discovered the most utterly chic spot. Think effortless indoor-outdoor elegance with a seriously elevated vibe. And the bar? Serving cutting-edge cocktail – genuinely 10/10 and equally as fabulous as their mission – doing what they can to help the world. The team were absolute stars; so warm and attentive, I felt completely at home. Popped in for one and somehow never wanted to leave.You have to go next time you’re in London. Honestly, to miss it would be a crime. It’s truly next level. 🍸♥️ Sx
The 1 Hotel MayFair Bar Team
Thank you to the whole bar team: Giulio Guarini, Director of Bars; Marco Grisafi, Bars Manager; Daniele Mondelli, Head Bartender Dover Yard; Mubarek Jakar, Assistant General Manager Dover Yard; Sarah Serrao, hostess; and everyone else!!
