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Some of the world's finest mixologists, including Gerry Calabrese, have joined forces to launch The Hoxton Pony, a split-level, 400-capacity bar and restaurant which opens this May in London's Shoreditch. Fresh, unconventional thinking is apparent throughout The Hoxton Pony. Conceptually, Calabrese and his team have taken a variety of antiquated British themes and modernised them. The Hoxton Pony Tea Party, featuring cocktails served from self-cooling infusion jars into platinum-coated tea cups with matching sweet and savoury food served on an afternoon tea stand, can be ordered for groups of 4, 8 or 12 guests. A specially commissioned take on an 18th-century diorama, inhabited by stuffed animals and foliage, is a standout design detail amongst the predominantly crisp and contemporary interior. The mainstays of The Hoxton Pony’s menu – simple in feel – include sustainable fish (& chips) and a variety of pies (with mash). It also offers a range of dishes that have been inspired by its easterly location in the capital, under the banner ‘East End Grub’. The Hoxton Pony – Drinks Calabrese has put together an impressive bar team, headed by one of his oldest friends Andy Pearson, the current UK Bartenders Guild Nation Champion. The pair aim to use organic, British produce in the 30 strong, original cocktail menu. Flavour profile is given prominence, with every one of the 200+ spirits hand selected. A seasonal emphasis allows a regularly changing menu, and all syrups, compotes and purees are freshly made on-site. The focus on seasonality extends to guest beers and British brands such as Meantime feature. Notes to Editors: Calabrese ran the celebrated Meet venue in Farringdon. He currently works as a UK brand ambassador for the fine liqueurs and spirit house Gabriel Boudier, as well as a consultant to Emporia Brands. Pearson is the founder of Intoxicology, a company dedicated to turning his extensive bar experience into valuable advice for the industry. He is also one of the presenters for the BBC TV magazine show ‘Something for the Weekend’. The Hoxton Pony – Environment As part of a commitment to protecting the environment, The Hoxton Pony’s owners have made a conscious effort to instil an ecologically sound element in the establishment; the installation of waterless urinals, for example, will save approx 590,000 litres of water a year, while bottled water will not be served at the bar, and, wherever possible, food produce will be organic and obtained from sustainable sources. The Hoxton Pony – Food The head chef is Renaud Marin, who has worked at some of London’s leading restaurants and joins The Hoxton Pony from Angelus. The lunch menu is served daily from 11.00am-3.00pm. Its traditional British focus is typified by the inclusion of dishes such as jellied eels and pig's head terrine. Other dishes, including The Hoxton Pony’s range of pies and mash, are served throughout the day. The Hoxton Pony – Music The Hoxton Pony will regularly feature live acts and DJs, alongside a carefully constructed playlist featuring programmed tracks to suit the time of day. A varied range of musical genres are championed, with electro prominent alongside alternative, ska, classic soul and vintage film soundtracks. The Hoxton Pony – Design The venue has been designed by architect Yanik Allard, who studied at École Camondo in Paris. Before setting up his own practice, he was creative manager for Polo Ralph Lauren UK. His design for The Hoxton Pony balances a sleek, minimalist feel with an unpretentious warmth and homeliness, allied to eccentric touches; smoked mirrors sit alongside stainless steel and high-gloss lacquer surfaces, while the seating comprises a mix of banquettes and high tables. Strong visual images are an important theme throughout and are exemplified by giant light-boxes featuring large scale photographs.