etch. by Steven Edwards has quietly opened a stylish speakeasy experience to non-diners, following the success of its subterranean bar among its diners since it opened last November.

The restaurant was reopened following an extension last November, with diners able to enjoy pre and post dinner drinks in the bar. However, Steven had always hoped to open up to those looking for a sophisticated drinking experience on a night out.

Named as a nod to the tattoo bar it replaced, Ink is a modern, minimalistic take on the basement speakeasy. The cocktail bar is situated underneath Steven Edwards' flagship restaurant etch, in Brighton & Hove. The bar has an intimate decor with flashes of neon in its artwork by Ben Slow.

Bar manager Bethany Pogson and her team have created a menu that breathes new life into the classics as well as creating new and original serves. Cocktails include the ever popular 'etchspresso' Martini that elevates a modern classic using butter almanac and walnut bitters and a vodka-based Old Fashioned enhanced with a comforting Horlicks infused cream. A unique range of non-alcoholic alternatives are also on offer as are olives and smoked almonds which are complimentary when ordering drinks.

Steven adds, “With our extensive local inspired drinks list, Ink is the perfect spot for an intimate after-work drink, romantic date, birthday, intimate festive celebration or a late-night cocktail. It's proving really popular with those who know etch already and they are bringing new people to try the etch experience which has to be a good thing.”

Ink is currently open on a temporary event notice and non-diners must book a table in advance in order to access the bar. The bar is open from 6pm until 11pm on Wednesday and Thursday and from midday until 11pm on Friday and Saturday.

To reserve a table at Ink visit: https://www.etchfood.co.uk/home#/ink/

About etch.

etch. serves a 5, 7 or 9 course tasting menu with a focus on local, ethically sourced produce and the restaurant is famous for the marmite bread, served with seaweed butter.

The restaurant was ranked 58th in this year's National Restaurant Awards and to quote a review in the Independent, Steven has "found a way to make dippy eggs exciting. No, that's not even the right word for it… he's made them sexy. Jammily, gloriously sexy, which is certainly not something I ever thought I would say about a soft boiled egg and a bit of toast.” 

For more information and interviews, please email or call Michelle Diederichs: michelle@koyahpr.co.uk, 07814 028 664.