Story pushing digestif & chocolate pairing

Quirky London Bridge restaurant Story is championing the idea of digestif and chocolate pairing with its new “Bedtime Story” menu.

The brainchild of head sommelier Seamus Williams-Sharkey, each of the five spirits on offer are paired with bars by Cocoa Runners, which specialises in small batch, single origin chocolate.

“Cocoa Runners believe in adding as few ingredients as possible, and letting the flavours of the beans shine in the finished product,” said Williams-Sharkey.

Among the pairings are Barsol’s Mosto Verde Quebranta Peruvian Pisco with Akesson’s Ambolikapiky plantation 100% cocoa from Madagascar; and Ilegal Mezcal Reposado from Mexico with Mast Brothers 75% cocoa from Papua New Guinea.

The more traditional Port Askaig 15 year old whisky is paired with Pacari Piuri Quemazón from Peru, while 5 Year Old Somerset Cider Brandy is matched with a bar made from Peruvian beans by Edinburgh-based The Chocolate Tree.

Earlier this year, Wild Honey in Mayfair pioneered the concept of the “chocolate board” offering a range of chocolates from as far afield as Ecuador, Bolivia and Madagascar.

Capitalising on London’s sweet tooth, a number of dessert bars have popped up in the last year. The Pudding Bar in Soho popped up on Greek Street last summer serving desserts like Eton Mess, Earl Grey panna cotta and S’more cheesecake matched to Tokaji, Sauternes, Vin Santo and Pedro Ximénez.

Hot on its heels came Basement Sate in Soho, the brainchild of Provence-born pastry chef Dorian Picard, where desserts are created to pair with the tasting notes of the cocktails on pour to enhance their flavours.

The newest addition to the scene is the Baba Bar at Sofitel St James, which shines a light on the rum baba, serving five liquor-infused babas alongside their corresponding cocktails, including a Cointreau-laced Long Island Iced Tea.