Revolutionizing Brunch: Edwards 1902 and 20 Berkeley Unveil Ultimate London Experience
Edwards 1902 Collaborates with London’s 20 Berkeley for a Unique Brunch Menu
In a celebration of quintessentially British flavors and local ingredients, Edwards 1902, an esteemed English vodka producer, has joined forces with the famed London restaurant 20 Berkeley. Together, they’re offering a special collection of brunch cocktails every Saturday, from 11.30 am to 3.30 pm.
This culinary event aligns perfectly with the Mayfair venue’s delightful food offerings, creating a brunch experience that not only honors but also uplifts British produce, while supporting regional suppliers.
Emma Hamilton, Co-founder of Edwards 1902, expresses her excitement about this partnership: “We’re thrilled to collaborate with 20 Berkeley on their exciting new brunch venture. Both our brands share a commitment to celebrating top-tier British products, and this is a fantastic opportunity to spotlight our range of English vodkas and liqueurs within their expertly crafted brunch menu, conceived by Angelos Bafas, the genius behind the Nipperkin bar.”
Produced by Elsham Wold Distillery, Edwards 1902 vodka is distilled from King Edward potatoes, cultivated in Lincolnshire and Yorkshire, epitomizing the ethos of ‘soil to spirit’ in British distilling.
The brunch menu, designed by Bafas, includes four Edwards vodka-based cocktails: the savory British Mart, the effervescent Rhubarb Spritz, the velvety Plum Sour, and the more gently alcoholic Apple Bellini.
Cocktail Highlights:
- The British Mart: A blend of Edwards potato vodka, Ardbeg 10 Year Old whisky, Cambridgeshire koji, mushroom caramel, tomato mix, and British spice.
- The Rhubarb Spritz: A fizzy fusion of Edwards rhubarb vodka, English fortified wine, gooseberry aperitif, and wild rhubarb soda.
- The Plum Sour: Crafted with Edwards potato vodka, plum wine, British dry amaretto, plum kernel, sour agent, and toasted almonds.
- The Apple Bellini: Combining Edwards elderflower liqueur, Somerset apple cider, fresh-pressed apples, and elderflower verjuice.
For the non-alcoholic patrons, there’s The Nectar, an innovative blend of fermented English tea, blossom nectar, and a non-alcoholic aperitif.
Priced between £15 and £20 (US$19-$25), the cocktails are accompanied by a live DJ, enhancing the vibrant brunch atmosphere.
In the spirit of the holiday season, Elsham Wold Distillery has also released a Mulled Sloe Liqueur this month, a blend of hand-picked sloe berries and Edwards 1902 vodka.
