The Elephant and Castle
40 Holland Street, London, Greater London, W8 4LT 020 7937 6382
Where can I experience the Gin Festival?
This summer’s Gin Festival is underway at every Nicholson’s pub, why don’t you check out what’s going on at your The Elephant and Castle?
Can I order any of the new Gins?
Of course you can! You can even purchase the exclusive Tarquins summer collaboration gin, which is available to buy online, but hurry this is a truly a limited batch and once it’s gone, it’s gone!
Are there any offers on the new Gins?
We do have various offers that are available exclusively to registered guests through our Nicholson’s app when you register. Please read the full terms and conditions for each offer on your app.
What’s different this year from last year’s Gin Festival?
We’ve expanded our range to more than 40+ gins, with the addition of lots of stunning new gins for our third annual Festival, and, we’re even hosting sampling events across a number of our pubs. For more information, we recommend that you check out your local Nicholson’s to see what’s going on.
This year has seen a significant increase in our World Gins selection, and we’re now showcasing a number of gins from Japan, South Africa and Australia. We’ve also added a selection of premium Summer Cups created with Bathtub & Plymouth gins, as well as a number of regional gins from across the UK.
Do I need a ticket to come to the Gin Festival?
No, we don’t have any ticketed events. Just come along to The Elephant and Castle and enjoy our stunning selection of gins on offer.
Is ID required?
Yes, we have a Challenge 25 policy. If you’re lucky enough to look younger than 25 years old, please do not be offended if we ask for your proof of age.
Can I bring friends and how many can I book a table for?
Yes of course! Bring along your friends & family, life is so much better when you share new experiences with those who matter. You can book a table for up to 6 guests at your local Nicholson’s easily online, please contact the pub directly for larger group bookings or if you wish to book a private area.
How much are the new Gins?
The price of each gin may vary across different brands. But, feel free to ask in your local Nicholson’s, and our team will be more than happy to help with any and all your questions.
Can I order food as well as sampling the Gins?
Yes, of course you can! Each of our Nicholson’s pubs are a speciality house, which means that each pub not only delivers a great range of classic British pub dishes or seasonal dishes, but each Nicholson’s pubs is now a Fish, Pie or Sausage & Chop House that’s dedicated to bringing you the finest dishes from those specialities. Find your local!
How is Gin made?
Gin is created by gathering a mixture of juniper and other botanicals, before steeping them in a neutral spirit that’s been combined with water. This is then left to ‘steep’ for a period of time (as long as 48 hours). This flavour infusion kick starts the stewing process, also known as maceration. Once this process is complete, the mixture is then distilled in a still before water is added to reduce the potency of the spirit and also subtly dilute the flavour. There are many ways a distiller may approach this process in order to produce a different tasting gin.
In short, the process is fairly simple, but open to interpretation depending on what you want the end result (or flavour) to be.
We consider ourselves quite the gin connoisseurs, so we’ve written a lovely blog post about gins, if you’d like to read more on the topic check it out here.
What is Gin made from?
There are many ways in which gin can be made, but for the final product to be considered a ‘gin’ it must contain the primary ingredient of juniper. The cones of the juniper bush, commonly referred to as ‘juniper berries’, are required by law to be present in order for a spirit to be called gin. This is the predominant and most vital ingredient that makes a gin, just that. Think of it along the lines of a grape’s importance to the production of wine, and you’re part of the way there. In fact, we’ve gone quite in-depth in a blog post on this very topic.