Hicce X Wolf and Badger restaurant in London\u2019s King\u2019s Cross is preparing for its first summer with the use of its prime alfresco space to open a living botanical terrace launching 4 April.\r\n\r\n\r\n\r\nPartnering with vodka brand Ketel One Botanical, a new \u201cfirst of its kind\u201d spirit, this outdoor bar will overlook the courtyard at Coal Drops Yard and Heatherwick Studio\u2019s showpiece \u2018kissing\u2019 roofs.\r\n\r\nSeating 70 guests, Hicce\u2019s living botanical terrace will be expansive enough to accommodate two rows of tables for both drinkers and diners. At its centre will be a wide, specially created bar featuring botanical plants,with foliage spilling down from the top and framing the preparation and serving area. The terrace\u2019s green and cream tables will each have botanical centrepieces.\r\n\r\nLaunching the new Ketel One Botanical range, which has been distilled with botanicals and infused with natural fruit essences for a \u201ccrisp, refreshing taste\u201d, the bar will offer a range of six serves, each a variation on a spritz.\r\n\r\nThese drinks will harness the flavour notes of each Ketel One Botanical variety: Ketel One Botanical Cucumber and Mint is mixed with Belsazar Dry vermouth, elderflower cordial, sparkling wine and soda; the Ketel One Botanical Grapefruit and Rose has been paired with Belsezar Rose vermouth, camomile and lemon grass syrup and sparkling wine.\r\n\r\nHicce\u2019s signature cocktail features Ketel One Citroen, sake, elderflower tonic syrup and shiso leaf will also be available on tap and served by the glass or pitcher. Beer drinkers can order Hicce\u2019s house IPA courtesy of Hackney Brewery, while a selection of organic, vegan and sustainable wines will also be on offer.\r\n\r\nChoice terrace snacks from the Hicce kitchen will include summery plates of courgette flower tempura with peas and hazelnuts, as well as a sea bream ceviche with orange, chilli and pine nuts. In addition, a range of Hicce buns will be filled with the likes of lamb with cucumber, gremolata and yoghurt, as well as a vegetarian option combining sweetcorn fritter, avocado, tomato and baby gem lettuce.\r\n\r\nThe work of Murano\u2019s former head chef, Pip Lacey, alongside business partner Gordy McIntyre, Hicce opened in November 2018. Occupying the atrium above luxury clothing retailer Wolf and Badger, the restaurant specialises in wood-fired cooking, from a range of grilled hot sticks including pollock, coconut curry and lychee, to dishes of mackerel, squash and blood orange or charred hispi cabbage with cassava and sesame yoghurt.