Bartenders
Like most bartenders in London I’m not a Londoner…I’m a proud northerner!
I was the Bars Manager at Soho House and an ambassador for their House Tonic training and development programme for the Soho House Group. I moved onto work at Sushi Samba, Drank & Morgan and Chiltern Firehouse, and now I work at Bistrot Bagatelle in Mayfair as Bars Manager.
In London…take your pick - Callooh Calley, Quo Vadis, La Bodega Negra, Lounge Bohemia, Casita, Nightjar, Zetter Town House, LCC, Mezcaleria Quiquiriqui …I could go on!
Hmm, this pretty much changes weekly…A Negroni, switching the Gin for Del Maguey Chichicapa!
No comment . . .
No…waiting until I get my own.
I would love the opportunity to work on the U.S West Coast or New York, I’m not fussy!
The ‘worst’ isn’t worth mentioning and the ‘best’ are best kept for yourself right!
I plead the 5th!
A signature of mine is the ‘Mothers Ruin’ named after my friend Shanes bar in Manhattan. It’s a very clean tasting drink and the Absinthe gives it a little complexity. 40ml Old Tom Gin 20ml Briotett Apricot 25ml Lime Juice 10ml Grapefruit Sherbet 2-3 dashes Creole Bitters 5ml Le Clandestine Absinthe Shaken and double strained into a Goblet and garnished with an Amarena Cherry.
Gin – Tanqueray, Noilly Prat, dry with a twist. Vodka – Koniks Tail, naked with an onion!