Salt whisky bar and dining room will be opening on Seymour Street, London W2, in October 2003.

Following the idea of vodka bars, Salt will stock over 200 whiskies and bourbons alongside making whisky and champagne cocktails.

The 50-seat dining room upstairs will be presided over by Italian chef Alan Timothy Marchetti, ex-head chef of Al Duca, who will be serving authentic Italian dishes.

The size and cost of the site were undisclosed but there are currently no plans to roll out the Salt brand.