By Deni Kirkova, from The Metro. Published Monday 28th Dec 2015
A cool new London bar is here to cure Christmas hangovers.
Before Christmas you might have wondered, ‘what sort of person would visit this place?’ Now though, three boxes of Celebrations and a few turkey dinners in and that spirulina ain’t looking so bad, huh?
If you are one of the many (read: all) who have y’know, maybe overindulged just a bit over the past few days, but you feel it’s time to venture out of your mince pie-infused hovel, Redemption is here.
Redemption is an all-vegan, booze-free drinking spot that says its detoxifying methods will tackle festive headaches with one swift Beet-O-Tini.
Its menu, created with nutrition and wellbeing in mind (rather than intoxication and hedonism), features drinks made with beetroot, orange, lime and coconut water.
Not the kind of Christmas cocktail we’re used to, but at this stage, that’s probably for the best.
The Notting Hill spot serves food too, such as salads with sprouted beans, dates, pecans and avocado.
The owners of Redemption lay claim to being the only sober and cruelty-free bar in the capital (and the country, as far as they know).
‘We are creating a space away from temptation that still feels like a treat,’ they say, adding that they are ‘challenging the convention that we need alcohol to lubricate social occasions’.
Other hangover-busting highlights include the Bombay Love smoothie with turmeric, coconut milk, carrot, lemon and ginger, and Green Is The New Black, with spinach, avocado, cucumber, lime, ginger, coconut water and pineapple juice.
The bar, which started as a pop-up in 2013 before opening on its permanent spot in July 2015, has teamed up with delivery service SUPPER to send Hangover Survival Kits to offices and homes throughout December.
Redemption, which is open for brunch, lunch and dinner, is the brain child of Catherine Salway, ex-Virgin Group brand director, and chef Andrea Waters.
No animals are harmed for the creation of its dishes, all of which are vegan.
All food is sourced locally, and where possible organically, and they employ a zero waste strategy.
