Restaurateur Admits to Drink Spiking Incident at Exclusive Mayfair Venue
A prominent restaurateur has confessed to spiking a woman's beverage with a date-rape drug at one of London's most exclusive private members' clubs, Southwark Crown Court has been told. Vikas Nath, aged 63, who owns a portfolio of high-end restaurants in both the United Kingdom and Spain, including two establishments with Michelin stars, admitted to the act but maintains his intention was merely to "relax" the woman.
CCTV Evidence Captures Spiking in Rooftop Garden Bar
The incident unfolded on the evening of January 15, 2024, at the renowned Annabel's nightclub in Mayfair. According to prosecution barrister Tim Clark KC, the woman, a regular member of the club, had invited Nath to join her. They proceeded to the rooftop garden bar where she ordered a spicy margarita. When she briefly left the table to show friends around the venue, Nath was observed by staff engaging in suspicious behaviour.
Staff members witnessed Nath retrieving a small bottle of Madagascan vanilla extract from his pocket. He then used a straw to draw liquid from the bottle before transferring it into the woman's margarita. Alerted by these "rather strange actions," senior managers reviewed the club's CCTV footage, which clearly captured the spiking. The quick-thinking staff managed to replace the contaminated drink with a fresh one before the woman consumed it, and promptly informed her of the potential danger.
Attempt to Dispose of Evidence and Police Investigation
Upon realising he had been discovered, Nath attempted to conceal the evidence. He went to the lavatory and disposed of the small bottle by throwing it into a toilet cistern, where it was later recovered by police. Forensic analysis confirmed the bottle contained traces of gamma-butyrolactone (GBL), a Class B drug often associated with drink spiking. Subsequently, officers discovered two additional bottles of GBL under the sink at Nath's Knightsbridge residence.
During police interviews, Nath offered several explanations for his actions and possession of the substance. He claimed the GBL was originally acquired as a cleaning fluid for a high-performance car and that a friend had suggested it could be used as a relaxant when mixed with alcohol. Nath also attributed his behaviour to a mental health breakdown following a divorce, stating he did not realise GBL was an illegal substance.
Prosecution Presents Incriminating Text Messages
The prosecution presented a series of text messages exchanged between Nath and a friend, which they argue contradict his claim of innocent intent. In messages prior to the incident, Nath expressed frustration about the lack of sexual progress with the woman, writing in November 2023, "I want to get laid, not hold hands." In December, he suggested he would "need to play the long game."
On the day of the spiking, Nath messaged his friend from Annabel's, stating, "This is probably the last evening with (her). She ain't biting." The friend replied, "Action time I hope." Mr Clark told the court these communications demonstrated Nath's "impatience with lack of progress" and suggested a premeditated intent. The prosecution further highlighted that Nath had a motion-activated camera in his bedroom, which he admitted using to covertly record sexual activity, implying a potential motive to record any encounter.
Legal Proceedings and Charges
Despite admitting to spiking the drink, Vikas Nath denies the charges of attempting to administer a substance with intent and possession of a Class B drug. The trial continues at Southwark Crown Court, where jurors will weigh the evidence, including the CCTV footage, recovered substances, and digital communications, against Nath's defence that his actions were solely aimed at relaxation rather than facilitating sexual activity.
This case has drawn significant attention due to the high-profile nature of the individuals involved and the setting of one of London's most iconic nightlife venues. It underscores ongoing concerns about drink spiking in nightlife environments and the vigilance of hospitality staff in protecting patrons.
