Members Club

Terence Conran about Lutyens Cellar Rooms

Lutyens Club is all about comfort, convenience and cocktails. Of course, we offer much more, as every good club should, but it is these three components that we set as our aim when creating the space.

Comfort -

I am particularly pleased that we have been able to include restful Eileen Gray Lota sofas and Le Corbusier LC2 two-seaters – excellent furniture from two of my favourite designers, amongst the armchairs, booth corner seats, a cosy inglenook replete with fireplace for the winter months, and chrome and leather bar stools. The club environment is ideal for informal interviews, round table discussions, lunch meetings or an essential evening cocktail, followed by supper with friends.

Convenience -

Directly opposite God’s bankers, next door to the country’s highest paid lawyers and around the corner from the most influential bean counters, this is surely the ower corner of The City. I also enjoy the great architecture and history so evident in this prestigious enclave. For those with vinous tendencies the bountiful wine cellar is immediately adjacent to the club room and there are also four private rooms available to members.

Cocktails -

Julian de Feral, club head barman, is our molecular mixologist. Whether you need a morning pick-up, a chilled glass of something perky before lunch or a particularly stiff Martini after work or before dinner, he’s your man. I’d also recommend his home-made potions and concoctions. I think our club is the ideal retreat for today’s habitué of The Fleet Street area. Maybe its previous denizens, the hacks and editors of old Fleet Street, or even Samuel Pepys, might also enjoy the space if they were still around.

Lutyens Martini by Julian De Feral Head Barman at Lutyens Club

Temperature and dilution are key to a great Martini. Before mixing, leave your Martini glass and a thick walled mixing glass in the freezer for at least a few hours. Take a single measure (25ml) of Tanqueray gin, and pour it into the mixing glass. Then add a tablespoon (15ml) of vodka (we use Smirnoff Black) and a tablespoon plus one teaspoon (20ml once combined) of Noilly Ambre vermouth.

Fill the glass to the brim with ice cubes: large and dry as possible. Stir with a long spoon, and once you feel the ice has diluted sufficiently (dilution should account for approximately 25% of the drink) strain the mixture into your frozen martini glass. Garnish with a thin zest of lemon squeezed over the drink, and serve with chilled Sicilian Nocellara green olives on the side. Enjoy.