Oozing with Art Deco character, Charlotte Street Hotel offers elegant respite from Oxford Street’s busyness, paying gentle homage to Fitzrovia and Bloomsbury’s bookish former residents.

Oscar Bar and Restaurant is the hotel’s social heart. Eschewing hotel bar-blandness, this jazzily colourful space is dominated by a three-walled mural apturing contemporary London life. Always filled with guests and fans from the neighbourhood enjoying a tipple, a leisurely brunch or a classy dinner, last year Oscar served up 75 000 cocktails. 

Helder Pinheiro
Helder Pinheiro

Hailing from Portugal, senior barman Helder Pinheiro has hospitality in his 
blood: his father was a restaurateur. He studied at the prestigious Les oches International School of Hotel Management in Marbella, Spain. Soon after graduation he moved to London, working at The Landmark, the Ritz and 
Gaucho before joining Charlotte Street Hotel almost two years ago.

What is your signature cocktail? The Lady Charlotte, a reinterpretation of the White Lady (made famous by the Savoy Hotel’s American barman, Harry Craddock, in the 1920s).

The most famous person you’ve ever served? A few weeks ago we served Harrison Ford. I’ve also served Alex Ferguson and Al Pacino. 

Strongest drink you’ve ever made? An Old Fashioned made with a 75ml shot of overproof rum that was 57 ABV (alcohol  by volume). On top of that, they also asked me to rinse the glass with absinthe! 

Bestselling cocktail? The Espresso Cocktail is very popular because it’s an excellent drink after dinner. We sell up to 1 000 in a month. Most popular food? The sashimi platter and the mini burgers. 

Barman’s cocktail: 8/10. Sweet and tart duet smoothly in this fresh, fruity concoction. Best enjoyed on a spring day at one of Oscar’s pavement tables. Barman’s personality: 9/10. Pinheiro is charming, knowledgeable and assured – combining a passion for his craft with impeccable manners and a warmth that befits the Charlotte Street Hotel’s reputation for being a stylish home away from home.

Lady Charlotte 40 ml Bombay Sapphire gin 10 ml Luxardo Maraschino 20 ml apricot purée 10 ml fresh lemon juice 5 ml homemade sugar syrup fresh egg white Place all the ingredients in a shaker and shake without ice first to emulsify all the components with the egg white. Add ice and shake it again. Strain and serve straight on a chilled coupé glass. Add lemon twist and edible flower to garnish.
Lady Charlotte 40 ml Bombay Sapphire gin 10 ml Luxardo Maraschino 20 ml apricot purée 10 ml fresh lemon juice 5 ml homemade sugar syrup fresh egg white Place all the ingredients in a shaker and shake without ice first to emulsify all the components with the egg white. Add ice and shake it again. Strain and serve straight on a chilled coupé glass. Add lemon twist and edible flower to garnish.

JULY 2015

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