We now understand why The World’s End Market bears its name. It truly is at the end of the world… or at least, at the very end of London’s Chelsea neighbourhood. Fitting, as the building existed long before the King’s Road did. Fatigued, we entered the airy restaurant in need of a drink. The hosts were quick to rush over and take our coats and belongings before ushering us upstairs into their second bar where we met Antonio.
Out of breath, we were glad to sit in one of the comfortable leather chairs and watch as he prepared the bar for our drink. We took in the scene, large bookshelves lining the walls, old wooden furniture and copper fixtures creating what seemed to be a home away from home. It was made even cosier by Antonio’s charming enthusiasm as he explained how he got his start.
“I ran a family bar back in my hometown of Naples, Italy, for six years. What started as a place to enjoy coffee, turned into a cocktail bar once I started reading books about mixology.” He had gone off to study architecture when he realised he could apply his creativity to drinks. So he took off for Tenerife, Spain, to develop his knowledge and eventually found his way to The World’s End Market. There was no going back…
Most of the bar team is Italian so there was a natural bond when he moved over in February of 2018. Whilst they often speak English amongst one another at work (a language Antonio picked up watching movies and playing video games), he admitted it’s nice to have colleagues who can help communicate when you can’t quite find the words. But he did just fine. So we asked him to describe the cocktail menu just as the bar manager, Andrea, stepped into the room and greeted us with a firm handshake. He took over as Antonio finished up our Classic Clover Club.
“It’s all about understanding the classic cocktails, and educating people on how versatile the classics can be. The most important thing is that we create an experience for the customer. Everything starts with being a host, from the way we make our guests feel at home, to the presentation of the drinks and even ourselves, to the taste of the cocktails.”
By now Antonio had handed us our drink, a twist on the classic clover with hints of rhubarb. The presentation was stunning, and the cocktail a nice blend of soft berries with tangy hints of rhubarb and lemon. We began to understand why they crafted their cocktail menu the way they have. But then Andrea went on to tell us that most drinks prepared at The World’s End Market are off-menu. “The bartenders here are the drinks list. We’re all waiters. You don’t know if I’m happy, sad, or upset and none of that matters. When we come here, we are ready to serve you, and then, after that, we think about how we’ll make everything come together from changing liquids to solids and fermenting… whatever to craft the perfect cocktail for each person.”
Andrea then left us alone once more with Antonio who inquired as to if we were enjoying his cocktail. We nodded in approval as he said, “The best gin is the one you enjoy the most, isn’t it?” We agreed, and it’s certainly Brockmans for us.
He went on to tell us about what he’s enjoying most at the moment. “I’m making around 5 barrel-aged cocktails like a rum old fashioned and tequila margarita, and it’s fun to train and try new flavours.”
“The locals typically come here for the large whiskey collection, despite the building’s history.” It was once a gin distillery for three hundred years before it became the roughest pub plagued with gangs and fights. The concept for the market eventually arose from Crystal Palace. So they decided to open a restaurant that worked with local producers to source the fish and meat displayed downstairs, similar to what you would find in a market. We were at that moment reminded of our hunger, and began sipping a bit more quickly.
Before heading back downstairs for dinner and more cocktails, we asked Antonio some of our favourite questions.
1. Describe your bar in a few words.
It’s comfortable and homey. I don’t know, help me. What do you think? I know it’s amazing to work here and it feels a bit secret. But like a secret you don’t want to keep.
2. What is the best thing you have overheard at The World’s End?
Well, this isn’t really something I overheard, but if you’re lucky enough to be looking out the window at the right time, that flat overe there sometimes has a naked lady. And over there, that window is supposedly where Led Zeppelin recorded an album.
3. Why is gin so popular?
The variety makes it so popular. Each has its own profile and botanicals which make it easy for everyone to find one they like. It’s also just very easy to drink.
4. What about Brockmans appeals to you?
It’s like a berry bouquet. It’s very versatile, easily used in a G&T but also in every cocktail without being sweet. It’s a dry gin with berry notes.
5. If you could have one last drink before you died, what would it be?
Depends when I die. Whiskey is expensive. I’d probably have an old fashioned, very sweet.
Classic Clover Club
Ingredients
- 50ml Brockmans gin
- 20ml Homemade berry mix (blackberries, blueberries, raspberries, dark rum)
- 25ml Lemon juice
- 15ml Sugar syrup
- 10ml Rabarbaro Amaro
- 1 Egg White
Method
- Mix all ingredients into a shaker.
- Dry shake without ice.
- Wet shake with ice.
- Strain into a coupette.
The World’s End Market may be at the end of the world, but it’s worth the trip…
