Second site to open in Fulham for cocktail bar The Lucky Pig


The Lucky Pig Fulham CGI

The team behind The Lucky Pig in London’s Fitzrovia are to launch a second site for the cocktail bar concept in Fulham with an all-day food offering.

Keith Tucker, Will Wigram, Paul Bromley and Matt Clifton are set to open The Lucky Pig in the former site of Sugar Hut in North End Road on May 16.

Like the original that opened in 2011, the Fulham bar will evoke the “glamour and hedonism” of the 1920s and US Prohibition, which inspired its name – a reference to speakeasies, known as “blind pigs”, and racketeer Lucky Luciano.

It will open weekdays from 8am and weekends from 11am to offer an all-day food offering, under head chef Michael Mannion who has worked with leading chefs such as Raymond Blanc and Marco Pierre White and at Claridge’s, Le Manoir aux Quat’Saisons and Chez Nico. At The Lighthouse in Wimbledon village, his skills earned him two AA rosettes.

Dishes will include pressed ox-cheek and bone marrow, soused baby beetroot, endive and Norbury blue, and a dozen quail’s eggs, celery leaves, summer truffle and flaked salt. They will be made with high-quality, seasonal, locally sourced ingredients. It will also have its own-blend coffee.

In the evenings, its music programming will present a mix of jazz, blues, rag time and honky tonk, stepping up the energy with some electro swing as it gets later.

As in Fitzrovia, The Lucky Pig will specialise in cocktails, using home-made syrups and home-infused spirits. They will include the Noodle Juice, combining tea-infused Tanqueray gin with white vermouth and citrus, Another will be the Flappers Favorite, made with Yellow Chartreuse, raspberry, honey and champagne.

The bar will also have Italian sparkling wine Vino Vispo Bianco Frizzante on tap alongside an extensive wine and champagne list, complemented by seasonal additions such as magnums of prosecco and rosé during the summer. A good selection of locally produced craft beers will also be available.

The Lucky Pig Fulham’s interiors will “ooze period glamour and contemporary flair”. It will have antique mirrors, cut-glass decanter lights, black and white marble floors, exposed brickwork and luxurious velvet chesterfield sofas, offset by polished surfaces and a palette of blues and greys.

The décor has been designed to flow seamlessly from day to night, with the light bright tones of the entrance giving way to the wooden panelling and rich hues of a more intimate dining area towards the rear, available for group bookings.

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