Damien Hirst has re-opened his famed Pharmacy restaurant...

Pharmacy restaurant and bar was opened by Damien Hirst and Matthew Freud in 1997, with restaurateurs Liam Carson and Jonathan Kennedy. Hirst was responsible for the interior, which included displays of pharmaceutical packaging in the windows, a molecular structure representing Hirst's DNA on the bar, and artworks including 'The Fragile Truth' pill cabinet and a series of butterfly pieces. The floor was inlaid with images of pills, the waiters wore surgical gowns, and the furniture, ceramics and glassware were all based on medical themes. The restaurant closed in 2003. 

Hirst has recently opened Newport Street Gallery, which presents exhibitions of work drawn from Damien Hirst’s expansive and diverse art collection which includes artists such as Francis Bacon, Banksy, Tracey Emin, Jeff Koons, Sarah Lucas, Pablo Picasso, Richard Prince, Haim Steinbach and Gavin Turk, as well as artefacts and natural history specimens, taxidermy and anatomical models, amongst other historical objects. Designed by architects Caruso St John, the building contains six interconnected galleries as well as a shop and will house a new version of his infamous Pharmacy restaurant. 

Pharmacy 2 is overseen by celebrated chef Mark Hix (Hirst famously supplied the ‘Cock and Bull’ preserved cow and cockerel artwork for Hix’s Tramshed restaurant) - serving classic British and European food, catering for gallery visitors during the day, and remaining open as a stand alone destination restaurant at night. Expect British and European classics, showcasing the likes of shaved winter squash with Treviso and Graceburn cheese, white polenta with a Burford Brown egg yolk and shaved Wiltshire truffles, with pineapple upside-down cakes for dessert.

Exhibiting site-specific Hirst artwork including his Butterfly Kaleidoscope paintings, the décor also features windows etched with DNA strands, as well as a stainless steel bar.

Ideal For

Starving artists...

Signature Dishes

Brick a l’oeuf de carnard with harissa; shaved winter squash with treviso and Graceburn cheese; soft white polenta with a Burford Brown egg yolk and shaved Wiltshire truffles; pineapple upside-down cake; and poached Yorkshire rhubarb with saffron ice-cream

Signature Drinks

The Fizz-Ness cocktail (quince-infused gin, chamomile syrup, honey water and lemon) and Mark’s Bar classic serves, including the Hix Fix - (2 morello cherries in Somerset eau de vie and topped up with sparkling wine).