You get your shirts from Henry Herbert's charming tailor-on-a-scooter, Charlie, opt for lunch at l'Atelier des Chefs rather than Pret, and Geek Squad for your IT issues. So why should you be any less discerning when it comes to kidney pickling?

Stop in on a random bar for a G&T, and, unless you specify your preference, you'll get anything from Plymouth to Hendrick's to Bombay Sapphire - all very different gins. That's because, as you know, most bars push their 'house spirits', who in turn buy their presence with discounts, incentives and cold hard cash.

Hence why the new cocktail bar, Public House, is such a breath of fresh, alcohol-doused air. No 'house pour' means a free hand for the bartender to choose only the finest and most suitable spirits for each drink and each customer. Throw in a selective cocktail menu of rare classics and dignified originals, two of London's most knowledgeable bartenders (Simon Sheena and Mat Perovetz), elegant furniture throughout, and a thoroughly approachable air - even with the grand piano in the corner.