Josh Reynolds




I’m originally from Hazelwood in Derbyshire, UK.


I currently work at Hawksmoor Spitalfields in East London, but I have previously worked at a couple of bars in Nottingham & Bristol.


Soggy Peso on Isla Mujeres in Mexico, for the certainty of knowing that you’ll get a perfectly executed classic drink. It’s a tiny beach bar tucked away in the middle of nowhere that serves epic 100ml Margaritas. Satan's Whiskers on Cambridge Heath Road, East London, is also really good – and closer to home -  and I love the work that the boys down at Peg & Patriot do; they are constantly raising the bar flavour wise. It’s awesome.


I love a well-made Jack Rose, but I like mine with lime rather than lemon.

Bad ass barman/rock n roll moment?

I got to hang out with one of my favourite bands after their gig in Nottingham. That was pretty rock ‘n’ roll.

What's next for you?

Travelling around the world with the one and only Max Warner (Chivas Regal’s Brand Ambassador). We’ll mainly be travelling around Asia which is an area of the world that I love. I’ll get the chance to experience Beijing, Hong Kong and Tokyo, iconic cities that I’ve never been to…I want to absorb everything, learn, work hard and have fun.

Best/worst chat up lines you've heard at a bar?

Chat up lines don't exist!

Tell us a secret or something we don't know?

The most north easterly Boris bike docking station is on Cadogan Terrace, E3, which is where I once lived. I know, it's slightly strange that I know that.

If you were to make a barchick cocktail, what would you put in it?

My cocktail for BarChick would have to be an elegant drink and I would call it "Downtime" - you guys work so hard. It would include: 35ml Chivas Regal 12 20ml nectarine nectar 2 dashes grapefruit bitters Pinch pink salt Shake, serve in a flute and top with Champagne. Garnish with pink grapefruit zest.

How do you like your Martini?

I like a vodka martini from a ridiculously cold freezer, poured straight out of the bottle and into a super cold glass. No vermouth and a twist of lemon zest.

What did you want to be as a kid?

I wanted to work with wildlife. Birds, in particular!