Kym's by Andrew Wong Interior | Photo: Gavriil Papadiotis ( Dry January

Kym’s to host Dry January dinner in collaboration with Seedlip

Veganuary and Dry January are a hot topic as we move into 2019, with a recent survey conducted by VoucherCodes revealing news that 12 per cent (one in 10) Brits aim to cut down on alcohol this year, while more than 2.66 million of us will attempt to ditch meat and dairy in 2019. It’s thus fitting that Kym’s, the new restaurant from Michelin-starred chef Andrew Wong, will host a one-off collaboration with Seedlip next week (Wednesday 16th January), to fully embrace Dry January.

Inspired by a selection of recipes first published in the mid 1600s, Seedlip is the world’s leading non-alcoholic spirits brand. Renowned by bartenders over the world, often used as the base for award-winning cocktails, Seedlip now produces three expressions: ‘Spice 94’, ‘Garden 108’ and ‘Grove 42’. The first of these, ‘Spice 94’, debuted in Selfridges during 2015, with the first batch of 1000 bottles selling out in just three weeks. A success story of the craft spirits industry, Seedlip is now available in over 20 international cities and in more than 250 restaurants and bars, including the likes of Heston Blumenthal’s The Fat Duck, The Clove Club, Dandelyan and The Savoy Hotel.

Hosting Seedlip founder Ben Branson, the Dry January event at Kym’s will begin with Andrew Wong discussing the rise of non-alcoholic drinks with the brand’s founder, delving deeper into the story behind Seedlip. This will be followed by a four course dinner, featuring a sharing menu of 12 dishes. Each course will, of course, be accompanied by a bespoke Seedlip cocktail created exclusively for Kym’s.

Priced at £35 per-person, the menu will include Kym’s highlights such as French beans with chilli, spring onion and black pepper; wild mushroom steamed buns; silken tofu with 100-year-old egg and garlic soy; Cantonese crispy pork belly and honey mustard slow poached chicken with ginger relish. Alternatively, a vegan option (vegetarian hotpot) will be available in place of the roasted meats. To wash it all down, cocktails will include drinks such as ‘Seedlip’s Gimlet’ (Seedlip Garden 108, jasmine, lemongrass, citrus) or ‘Seedlip’s Mangrove’ (Seedlip Grove 42, mango, oak smoke, basil).

Tickets for An Evening with Andrew Wong and Ben Branson are available through Kym’s website, priced at £35 per-person.

Header photograph: Gavriil Papadiotis


Restaurant Review: Kym’s

Why has kombucha become so popular in UK restaurants?

The best London restaurant openings of 2018

Leave a Reply