Tfc Bar

Tfc Bar 🍸 Cocktail Bar
đź“Ť Stone
🗺️ Staffordshire

Sager + Wilde, Paradise Row.I first met Michael Sager in 2008 at Match Bar EC1. He later became Bar Manager at the much-...
31/07/2026

Sager + Wilde, Paradise Row.

I first met Michael Sager in 2008 at Match Bar EC1. He later became Bar Manager at the much-lauded East Rooms and I stepped into his old bartender position at Match. At least in title—I still had a lot to learn.

Ten years later I moved back to London. Michael had opened his second venue, Sager + Wilde, Paradise Row. By then, Sager + Wilde had become known for its approach to w**e, but Michael had brought Marcis in to lead the cocktails. I’d wanted to work with Marcis again for years, so I found myself working alongside two people I had a huge amount of respect for.

One thing Paradise Row taught me was how different a restaurant bar can feel. Guests came for the food and the w**e. Cocktails were part of the experience rather than the reason people visited. It made me realise that a great bar doesn’t always have to be the centre of attention to make a real impact.

Over the past few months, we’ve had the pleasure of welcoming Tom Payne into the TFC team in something of a recurring gu...
28/07/2026

Over the past few months, we’ve had the pleasure of welcoming Tom Payne into the TFC team in something of a recurring guest role.

Having last worked at Library by the Sea in Grand Cayman, Tom joined us while deciding where his journey would take him next.

Hospitality can be transient by nature, with people moving between venues, cities and countries. That movement is part of how the industry grows — through learning from different people, places and ways of working. Tom brought his own perspective to the bar and quickly became a genuine part of the team.

We’re grateful for the time and energy he has brought to TFC, and very glad our paths crossed.

EAST 8 HOLD UPFinlandia Vodka | Aperol | Pineapple | Lime | Passionfruit 2007 Kevin ArmstrongThe East 8 Hold Up was alwa...
23/04/2026

EAST 8 HOLD UP

Finlandia Vodka | Aperol | Pineapple | Lime | Passionfruit
2007 Kevin Armstrong

The East 8 Hold Up was always going on the first menu. Since opening, we’ve sold over 1,000 of them — which tells you most of what you need to know.

Finlandia Vodka, Aperol, lime, sugar, pineapple juice, and a dash of pash. It’s bright, balanced, easy to love, and even easier to order again.

It’s also got all the makings of a classic: a name with a story, a proper place in cocktail history, and a recipe that’s simple enough to make but good enough to stick in your head.
Every bartender has the same moment with this drink. The first time you make one, you try it and think, "That is brilliant." Then service kicks in.

“4 East 8s.”�“3 more East 8s.”�“2 East 8s on check.”

And suddenly, you realise this is what you’ll be making for the rest of the night.

Fair enough, really — it tastes amazing.

The LoungeIt’s the kind of space that feels like your own little corner of the bar — tucked away, comfortable, and easy ...
21/04/2026

The Lounge

It’s the kind of space that feels like your own little corner of the bar — tucked away, comfortable, and easy to settle into. The booth seating adds to that, giving each table its own sense of privacy without ever shutting you off from the room.

It lets you sit with friends and feel like you’ve got your own private pocket of the bar. Then, every so often, someone at the next table stands up and you realise familiar faces have been there all along, just a few feet away.

The low lighting is a big part of that feeling — soft, warm, and just secluded enough once you’ve settled into it.

But it never feels cut off. You can still hear the shakers going, catch the buzz of the bar, and feel that energy carrying through the room.

MAI TAIMost people know the Mai Tai, but depending on where you drink it, it can lean a little too fruity.We’re making o...
17/04/2026

MAI TAI

Most people know the Mai Tai, but depending on where you drink it, it can lean a little too fruity.

We’re making ours to the Trader Vic spec, keeping the rum right at the centre of the drink.

Our current house blend is El Dorado 3 Year, JM Blanc Rhum, Smith & Cross, and Appleton 12 Year, shaken with fresh lime, orgeat, a little demerara sugar, and Clément Créole Shrubb instead of curaçao.

It’s rich, bright, layered, and absolutely packed with flavour.

A proper Mai Tai is all about the rum.

We keep the sign outside the alleyway discreet.Not to be hidden, but to reward those who notice.If you know where we are...
12/04/2026

We keep the sign outside the alleyway discreet.

Not to be hidden, but to reward those who notice.

If you know where we are, welcome back.
If you find us by accident, even better.

Come in, have a good time, and leave feeling looked after.

Bobby Burns — Embury StyleEmbury was doing the cocktail equivalent of influencing before influencing was a thing: taking...
09/04/2026

Bobby Burns — Embury Style

Embury was doing the cocktail equivalent of influencing before influencing was a thing: taking classics apart and rebuilding them to suit his palate.

Our version starts with Compass Box Orchard House for bright orchard fruit. Vault Aperitivo Forest Vermouth for bitter herbs, pine and citrus. Drambuie replaces Benedictine because if the base is Scotch, a Scotch liqueur makes a lot of sense.

Finished with Peychaud’s and a lemon twist.

LONDON CALLINGSixtowns Gin | Fino Sherry | Lemon | Sugar | Orange Bitters2002 | Chris Jepson
22/01/2026

LONDON CALLING

Sixtowns Gin | Fino Sherry | Lemon | Sugar | Orange Bitters
2002 | Chris Jepson

Our focus is on classic and contemporary cocktails. That said, our backbar offers a considered selection of spirits alon...
17/01/2026

Our focus is on classic and contemporary cocktails. That said, our backbar offers a considered selection of spirits alongside a small range of local beers, w**es, and ciders — ensuring there’s something to suit every preference.

PEPINO’S TRIUMPHOcho Blanco Tequila | Bay Leaf Cordial | Lime | Cucumber | Apple
15/01/2026

PEPINO’S TRIUMPH

Ocho Blanco Tequila | Bay Leaf Cordial | Lime | Cucumber | Apple

Address

High Street
Stone
ST158AD

Opening Hours

Wednesday 5pm - 11pm
Thursday 5pm - 12am
Friday 3pm - 1am
Saturday 3pm - 1am
Sunday 3pm - 12am

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