The Mandrake hotel opened in September 2017, and is already one of London’s most-talked about hotels. Found in Fitzrovia, the hotel boasts 30 rooms and three stunning suites, all full to the brim with desirable décor, giving guests an experience they won’t forget. Key to the 5-star Mandrake experience are the four bars.
The main Waeska bar, the Serge Bar (within the Serge et Le Phoque restaurant), the roof terrace Jurema bar and the Theatre Bar. Each bar offers guests and patrons sensational cocktails, made with the finest spirits and the freshest fruit juice. And that’s where Zummo London comes in. “We use only the very best spirits in our cocktails. And, to be confident we’re serving the ultimate experience to our customers we need to match this with the best juice”, said Andrew Pengelly, beverage director at The Mandrake.
The Mandrake has a Zummo Z40 fruit juicing machine in its kitchen, which provides the basis for homemade syrups and purees for cocktails, desserts and pastries, as well as fresh fruit juice for breakfast. “We use a lot of citrus every day – oranges, pink grapefruits, limes and lemons. Our guests expect the best, whether it’s orange juice at breakfast or a Tom Collins in the evening.
Some citrus juice can start to spoil very quickly, so it’s important for us to squeeze our fruit as close to when we need to use it as possible, to ensure we can guarantee the optimum flavour.”
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