I’m a bartender that moved from Italy to London in 2009, worked a lot of bars and events and finally opened Funkidory in 2018 with wife and partner in crime, Anna Fairhead-Benitez. You’ll find me there most nights.
Owning a bar forced me to learn some new practical skills and plumbing may be one of the most useful I own at the moment.
The bar community as I experienced it is pretty sick, especially in the UK the sharing of free knowledge, support and cool events has no equal.
I love a good Manhattan. We’re spoilt for choices of good bars in London but Side Hustle at Nomad Hotel is on top of my list at the moment.
A lot to be honest. One of the best was been taken back to the hotel on a speedboat from a private island off the coast of Positano after working the final event of a three-day birthday party of a famous fashion entrepreneur (with a champagne bottle in my hands...) Those vibes & sunrise colours will stay with me forever.
Most likely enjoying the comfort of my sofa with the family.
Choosing the right music, always!
I always loved making Martinis or any classic that has only 2 or 3 ingredients. They seem simple but they’re actually the easiest to fuck up if you’re not careful and balanced.
I don’t really have a least favourite. As long as I’ve got the ingredients and I’m all prepped I’ll make you the cocktail of your dreams come true;)
Anyone I worked with at Sweet & Chilli (top global drinks agency around town!) I’ve shared a lot of great experiences with them and It’s always a vibe when we get back together.
Working in the music industry and spending more time drinking in bars.
Puszta Libre by Claus Preisinger - a super juicy peppery delicious Austrian natural wine I can’t get enough of.
Lucozade Original and a Vietnamese PHO always does the trick.
It has to be a Rye Lane from our menu (I heard rumours of your team loving a few of this) It’s a play between a Manhattan and a Dirty Martini: Rye Whiskey, Amber Vermouth, Fennel seeds syrup & Olive brine served with a big fat Sicilian olive. Our best-seller at Funkidory and the cocktail I’m most proud of.