Cressida Lawlor, previously of Sexy Fish, is behind one of the big launches of the year in Manchester. Hamish Smith finds out more.
Cressie, you’ve just launched Ego Death. Tell us about it
Ego Death is in the Northern Quarter in the old Socio Rehab site. As a concept, it’s an NYC-style speakeasy that specialises in bourbon and champagne, offering table service and standing room – and a late night party. It’s classic five-star service without the barrier of being too stiff. The vibe is sexy, low-lit – it’s like going into the tunnels of an NYC subway – and there’s a large, gorgeous bar top built like a stage.
We want the bar to be a place where everyone can leave their issues at the door, cut loose and indulge. A night here might start civilised but will transition into an ‘anything goes’ party vibe. The drinks are designed to combine the elegance of classic cocktails with unique, elevated twists, creating an experience that’s “equal parts refined and rebellious”.
Who else is involved?
Ego Death is a collaboration between myself, Beau Myers, Luke Edge and Marie Carter. The opportunity came up out of nowhere. I met Marie over the bar at Sexy Fish Manchester on a Sunday afternoon. I have a deep belief that hospitality is about being hospitable.
We really hit it off and I asked her if we could get a drink some time as I was looking to open a bar in Manchester and needed some insight. She had been in the business for a long time and knew how to find a site. We never had that drink but I had a text from her a couple months later. The next thing I knew I was in a room with her, Luke and Beau and Ego Death was born.
Who’s in the opening team?
For bar manager I have Alex Goacher who has fantastic attention to detail. He previously worked as a supervisor at Sexy Fish Manchester and has run bars in Nottingham and Derby.
Steven Vaughan was previously head bartender at a bar called Sora in Manchester and also assistant bar manager and head bartender of Ivy Asia Leeds. He has placed in this year’s World Class GB Top 100. Bailey Davidson has just moved here all the way from Wellington, New Zealand, having worked at bars like El Horno and Cavern Club, and Elliot Miller is a bartender from Manchester, previously of the bar team at Dishoom.
Tell us about the menu
Some of our biggest sellers are the Samantha (our twist on a Champagne Cosmo), the Tonka Old Fashioned, our Bourbon Banana Colada and Held Up On East 8, our carbonated take on an East 8 Hold-Up.
How’s the response been?
The response has been nothing less than incredible but also a little bit crazy. I thought we would get some attention but this is honestly the stuff of dreams. We all feel very grateful for all the support from everyone.