Yesterday, leading bar and restaurant brand, The Alchemist, took over the home of the iconic Bullring Bull in Birmingham, as they prepared to make their debut in country’s second biggest city later this month.

Passers-by were treated to a 12m perspex spectacle that contained two ‘mad scientist’ mixologists working their molecular magic in the heart of the city centre. The brands signature cocktails were created on the spot, including their famous Bubblebath, a delightful mix of gin, Chambord, Aperol, apple juice and a dash of sugar syrup. The Mad Hatter which uses a Bunsen burner along with dry ice and not forgetting a crowd favourite, Caramelised rum punch.


The cocktails on display aimed to show the theatre and panache of the new offering, and provided a taster of what the bar and restaurant brand will be bringing to Birmingham, its 7th venue to be added to its portfolio this month.

Managing director, Simon Potts said “we’re really excited to be able to bring the luxury of our brand to the people of Birmingham. We wanted to do something different to make us stand out and create curiosity prior to arriving in Birmingham. People ask us why we chose Birmingham as our next destination. The simplest response is, why not? The city is thriving and we’re really excited to be part of the regeneration process of the UK’s second biggest city.”

The PR stunt was thought up by PR agency, Big Cat and the execution was delivered by their sister event management company, The Fair. Both of whom have more than 16 years’ experience collaborating on the delivery of brand activations and events.

Big Cat MD, Anthony Tattum said “working with brands to make their ideas come to life is our bread and butter. The bar and restaurant scene in Birmingham is getting fairly crowded, however the Alchemist have that something special which sets them above the rest. There was huge opportunity to push creative boundaries with the brand which we have been able to do through this stunt.”

The Alchemist opens their Birmingham bar and restaurant on 26th September 2016.



Posted by: Greta Baker on