Megs Miller, Dré Masso and Rhys Wilson of creative bar consultancy Comunidad are preparing to open a new bar and kitchen called Fam in London’s West End.
To launch the new venue, Comunidad has collaborated with multi-bar operators Eric Yu and Martin Malley, who joined forces back in 2015 to open Soho cocktail bar 68 and Boston.
Located on the corner of Duke Street and Picton Place, the bar will offer “a celebration of the uniquely eclectic, global nature of London”.
Fam’s ethos is encapsulated in its name, which is short for family. For the team, it doesn’t literally just mean biological relatives, but instead refers to the people in life who are closest – best friends and chosen family.
It will also pay homage to its own ‘family’ – London’s bartending community. Portraits of some of the capital’s most prominent bartenders, past and present, will adorn the walls, alongside those of local producers.
With a strong commitment to community and resourceful bar practices, Fam will use locally-sourced and “rescued” ingredients and materials wherever possible throughout its menus and design.
Venue manager Megs has overseen the bar’s modern interior design, which is characterised by clean lines and warm vibrant colours, inspired by a natural palette.
A wall filled with vinyl records chosen by friends and family will allow guests to request and select their favourite tunes.
The food and drink will celebrate local producers. The Sir Duke cocktail, for instance, uses London potato vodka and pastis made at the Bloomsbury Distillery, only a short walk from the bar.
The signature Fam Margarita, a blend of highland and lowland tequilas, house citrus and Devon flower honey, sits alongside Live by the River, a no-ABV serve combining Seedlip Grove 42, house citrus, sherry vinegar and soda.
Curated by chef Tim Ross-Watson, the food menu will encompass bar snacks inspired by nostalgic family favourite recipes. Examples include Aunt Zoë’s vintage English cheddar cheese spread and sourdough chips, and a crispy seed & nut mix, coated in potato starch and seasoned with Essex salt and Somerset cider vinegar.