The Speratus Group has unveiled restaurant and bar Copper Blossom in Edinburgh
Classic and cutting edge come together at a new restaurant and cocktail bar that has been created by The Speratus Group in Edinburgh. For the company’s ninth site, it has invested around £1m in creating Copper Blossom on the corner of George Street and North Castle Street in the heart of the city’s elegant New Town.
In a project that took nearly two years, the former jewellers has been transformed into a venue that aims to be reminiscent of a well-loved living room. Working with leading bar and club design consultancy Tibbatts Abel, the interior is filled with vintage floral fabrics, earthy rattan and festooning foliage that brings the outside in, evoking an orangery with an intimate and inviting ambience. “Featuring beautifully floral and whimsical botanical elements, with an airy yet welcoming feel, this new bar will bring back nostalgic memories and create the perfect setting for a show-stopping cocktail,” says designer Adam Tibbatts. “This venue will ensure you feel relaxed and maybe a little sentimental.”
Set against exposed brick walls, artwork has been created by Edinburgh artist Lynsey Jean Henderson including landscape botanical murals and hand-painted distressed florals by the entrance. “It was important to create a venue with the most elegant of surroundings which was a female-friendly offering with the highest levels of attention to detail throughout all aspects of the product and service,” explains Garreth Wood, founder and executive chairman of The Speratus Group. “I wanted to create a venue that would enhance the offering for the Edinburgh community and international tourism which was innovative yet unrivalled in its design.”
Part of this vision comes through in the drinks. “Our cocktails are classic drinks recipes fused with cutting-edge technology and techniques, elegantly presented with modern twists,” Garreth says. Behind the bar, the team are working with the latest equipment such as a PolyScience Sonicprep Homogenizer which uses ultrasonic sound waves to change flavour, including mimicking barrel-ageing. Other kit includes a SciQuip centrifuge, Excalibur dehydrators, thermal blenders, SousVide Tools’ Cucina vacuum packs, and a state-of-the-art Zumex juicer.
The results can be seen in the cocktails made with house-made ingredients such as clarified juices, infused spirits and fruit syrups including grenadine. Twisted classics include a Bloody Mary made with spiced Ketel One vodka, clarified tomato juice, house-made hot sauce and Bloody Mary concentrates (pictured), while the simply named Calvados Cocktail combines calvados with bitters and clarified apple juice. Under the heading of “Armchair Classics”, a Negroni has been given a twist by adding pink grapefruit and creating the effect of French oak ageing, while a Blood and Sand has been revised with clarified orange juice and flavoured brandy mixed with vermouth and Highland Park Dark Origins whisky.
Other drinks, created under bar manager Jide Sosimi, include the Crystal Peach, made with Crystal Head Vodka, peach liqueur, homemade peach juice and lactic acid, which is part of the “Dance Floor Drinks” list. Another is the Charles H Baker Daiquiri, mixing up rums, lime, sugar and orange blossom. Cocktails are priced between £6.95 and £8.95. There is also a good selection of wines, especially champagnes, plus several beers on draught including Scottish brews Tempest Long White Cloud Pale Ale, Stewart’s Holyrood Pale Ale and Innis & Gunn Lager.
In the 90-cover restaurant, the emphasis is on seasonal ingredients sourced from suppliers all over Scotland, such as crab from Shetland, beef from Aberdeenshire and haggis from Edinburgh. Food is served from 8am, where you can enjoy the morning kickstart of a smooth blend of spinach, kale, celery, lemon and apple alongside eggs benedict, or hash brown with bacon crisp, fried egg and béarnaise sauce. Many of the breakfast dishes are also available as part of the Sunday brunch and lunch menu – as well as a traditional roast – through to 6pm.
Under head chef Mark Spence-Ishaq, lunch and dinner feature classic dishes with some inventive twists. These include the crispy beer-battered haddock fillet with chunky rosemary chips, tartar sauce and pea panna cotta and the Barbary duck breast with gratin dauphinoise, honey and pumpkin purée plus Madeira jus. For dessert, you can be tempted with the dark chocolate parfait with Kahlúa syrup and vanilla crème pâtissière, or the orange blossom panna cotta with raspberry granita and almond soil.
After opening in September, Copper Blossom has become the flagship for The Speratus Group whose other venues include Edinburgh cocktail bar 99 Hanover Street, Amicus Apple in Aberdeen and The Boozy Cow in Edinburgh and Aberdeen. With its innovative cocktail-making techniques, it aims to make a mark on the bar scene while still being a fun venue for a night out. “Copper Blossom is a destination in which you can relax, unwind and enjoy the finest food and drink,” Garreth adds.
Copper Blossom, 107 George Street, Edinburgh EH2 3ES
Tel: 0131 297 2630
Behind the scenes
Design: Tibbatts Abel
Main contractor: WFC
Lighting: Chantelle Lighting
Furniture: Room Food
Bric-a-brac: LCT Interior Solutions
Upholstry: Peter Guild
Soft furnishings: Regal Blinds
Regal Blinds – Soft furnishings
Website: Internet Strategies
Originally published in the November 2015 print edition of Bar magazine.