Battersea’s favourite neighbourhood bar POWDERKEG relaunches under new ownership on 29th September 2017 with a fresh, relaxed new look. It now specialises in delicious cocktails, British craft beers and an ever-changing wine list – complemented by a new food menu by acclaimed chef Ben Mulock (former senior sous chef at the Salt Yard Group’s Opera Tavern).
This is the latest much-anticipated venture from Jayke Mangion and Andy Bell of Clapham Leisure, the team behind south-west London favourites Brickwood Cafés, WC Wine & Charcuterie and Joe Public Pizza. Their bold redesign of POWDERKEG (formerly Powder Keg Diplomacy) throws open the venue, expanding the much-loved bar to fill the whole space – perfect for meeting local friends and casual after-work drinks as well as having bags of room for large group bookings.
Now with a 2am licence on Fridays and Saturdays, there’s a smartly edited new cocktail menu created by head bartender Patrick Higgins, some of the best British craft beers (both on draught and in the fridge), including Moor, Wiper and True, Cloudwater, Wild Beer Co and Thornbridge, plus seasonal local ales. You’ll also find a dedicated gin & tonic menu – and, as you’d expect from the experts behind WC Wine & Charcuterie (voted best bar in Clapham several times) – an exceptional wine list, packed with character.
And the finishing touch? Ben Mulock’s uniquely approachable take on everyday, modern British food. His local, seasonal menu has a Spanish and Italian twist fits perfectly with the buzzy bar, featuring grazing dishes and sharing plates alongside chargrilled, dry-aged and smoked meat and fish.
While the menu will constantly evolve with the seasons, drinkers and diners can count on a selection of delicious small plates designed to share, including burrata with house focaccia with peas and truffle dressing; charred beef brisket with baby gem and pomegranate glaze; and charred octopus with herbed white beans and preserved peppers.
Larger sharing plates such as Barnsley chops or bone-in shorthorn rib cutlets with green sauce and fresh charred lemon are available too, alongside a daily list of grill specials ranging from Lake District Farmers dairy cow sirloin to Galician bavette and whole sea trout, all served with seasonal sides such as grilled hispi cabbage in roasted garlic butter, and spiced chickpeas. Much of the meat from regional suppliers such as the Essex Rare Breed Meat Company is dry-aged on-site at POWDERKEG. The menu also features bar snacks, house-cured charcuterie (plus iberico ham and other Spanish delicacies supplied by Brindisa), artisanal cheeses and tasty little pizzettes.
At weekends, POWDERKEG opens for brunch and lunch, with dishes including spiced buttermilk fried chicken with avocado and pickled chilli on toasted muffin; blueberry pancakes with citrus crème fraîche and macerated fruits in maple and sherry and, of course, a proper full English breakfast complete with with Gloucester Old Spot sausage and bacon. There’s also a Sunday roast menu (complete with dessert trolley, naturally) served from noon until late.
POWDERKEG’s vibrant new look has been created by the award-winning consultancy Kai Design. There are 90 covers inside, including the light-filled conservatory area, and at the front of the venue there remains the sunny, 15-seater alfresco pavement terrace, too.
“I’d always loved Powder Keg Diplomacy and jumped at the chance to take over the operation. At POWDERKEG, we’re keeping all the best bits and have given the venue a much-needed freshen up, with more attention on food, wine and functions within a more relaxed environment.”
Co-director and co-owner Jayke Mangion
“POWDERKEG is a neighbourhood bar where people can expect an imaginative drinks menu teamed with big, punchy flavours from food treated with the utmost respect, with dishes ranging from simple smoked and grilled meats to some inventive specials.”
Executive chef Ben Mulock