Warehaus.

Warehaus

The rhubarb in the gimlet has already been pressed dry for a drink at the sister bar, and gets distilled here anyway: we distil this already-pressed rhubarb and make a gimlet out of it, and the espresso martini's spent cold brew gets redistilled and topped with cream soda (Wallpaper*).

Why go

This is where the drinks for A Bar with Shapes for a Name actually come from, and it opens as a bar at 5pm when the production shift ends. Rémy Savage, who came from Little Red Door in Paris to run the bar at The Langham's Artesian in 2017 before opening art-movement rooms in Paris, Lyon and London, describes the logic plainly: rent a space for all the production, manufacture during the day, then have this kind of warehouse/factory vibe, still inspired by the Bauhaus mindset, opening at five o'clock, the end of the working day (Wallpaper*). The scale explains why there is enough surplus to build a menu from: Shapes can make 1,000 cocktails on a busy day, and four people work full-time cutting ice, setting prisms inside the cubes, repairing glassware and recycling glass into plates. What you see from a stool is the machinery, since this is where they make and chainsaw their mega massive ice cubes, whip up pre-batched bottle cocktails in vast centrifugal machines and experiment with new recipes (Time Out). There is also a garden.

Order this / avoid

• Order: the Haus marg, which Time Out calls a steal at GBP 8.50, humming with habanero2. Then the rhubarb gimlet, the drink that proves the whole premise, and either of the fat-washed classics, a brown butter old fashioned or an olive oil negroni. The banana martini is the other seasonal Time Out singles out.
• Avoid: treating this as the Shapes experience. The famous bar is 14 minutes south on Kingsland Road, keeps 4am hours and holds the ranking; this room is the factory, opens at 5pm, and pours cheaper drinks built partly from the other bar's offcuts. Choose deliberately.

What locals & experts say

• Rémy Savage, to Neil Ridley in Wallpaper (Nov 2024):* the founder on the two venues, I like this idea of Shapes being the cool younger brother who, even though he is praised by teachers for being clever, is, deep down, a bit of a dick and a bit pretentious. I see Warehaus as the hardworking sibling that actually gets stuff done.1
• Savage on why any of it is designed this way: I come from an art history and philosophy background... everything, the design, drinks, uniform, service, opening hours, price, has to be based on a problem artists were trying to solve.1
• Time Out London, Leonie Cooper (July 2026), 4 out of 5: the real magic happens up the road at the bar's multifunctional sister space, in a room that feels clinical yet cosy, slickly aligning with the Bauhaus movement's principles of minimalism and mass production. Her verdict is deliberately measured: Fun, but functional.2
• The corroboration worth noting: Savage described distilling already-pressed rhubarb into a gimlet in 2024, and Time Out found a rhubarb gimlet on the seasonal list in 2026. The claim is not a press line.
• Local rec: Jeff has it as a "Bartender rec." He does not say which bartender. REAL.

Good to know

• Timing: it does not open until 5pm, by design. No hours or closed day are published anywhere, and there is no venue website, so check the Instagram before making the trip.
• Booking: nothing published. Treat walk-in as the assumption, not a confirmed policy.
• Price: GBP 8.50 for the house margarita in July 2026, and around GBP 10 across the list per Savage in late 2024. Time Out rates it 2 of 4.
• Where: 538 Kingsland Road, E8 4AH, a minute from Dalston Kingsland Overground. A Bar with Shapes for a Name is 14 minutes south at 232 Kingsland Road, and Time Out suggests making a crawl of it.
• Outside: there is a sizable garden out back, which matters for a group in summer.
• Dietary: nothing published, and no venue channel to publish it.
• Hygiene: no FSA record exists at 538 Kingsland Road, under this name or under A Bar with Shapes for a Name, so there is no published rating to report for either venue.

Craft signals (cocktails: a production programme is the whole concept)

Two signals, and they are the same building. Warehaus is a working production lab that also opens as a bar, so guests watch redistillation of spent botanicals and spent coffee, fat-washing, centrifuge pre-batching and ice being made down to prisms set inside the cubes. That is a standing R&D programme rather than a list with a rotation. The second signal is where the output goes: into a bar ranked as high as 35 in the World's 50 Best Bars, run by a former Artesian head bartender with art-movement bars in Paris, Lyon and Milan.

Jeff's take (his words)

• Note: "Bartender rec" REAL.

Verdict

should-visit — A working cocktail factory that opens as a bar when the shift ends, where the drinks are made out of the production waste of a World's 50 Best bar 14 minutes down the road. The rhubarb for the gimlet has already been pressed dry for another drink, and the still takes it anyway; the coffee for the espresso martini has already brewed once, and they redistill it and top it with cream soda. You drink it among the centrifuges and the ice blocks they cut with a chainsaw, in a garden, for GBP 8.50 to GBP 10. It is a detour rather than a pilgrimage because the accolades belong to the sibling and Time Out's verdict, 'Fun, but functional', is a compliment with a ceiling.