Henrietta Hotel (ECC Group) in Covent Garden
Bartending is not only about making the cocktails, you have knowledge and preparation behind it. You need to be curious about it, discover new brands, new flavours to be on top of the wave and make every cocktail a memorable experience for the customer.
The Vieux Carre: Cognac, Rye Whisky, Red vermouth, Benedictine, Peychaud’s and Angostura bitters
During the Miracle Pop up Bar this December at the Henrietta Hotel, we served between 350-450 drinks a night in a very Christmas-y spirit! Was rock’n’roll to see all the team working together to achieved it. It was crazy!
You’ll find me trying the new cocktail bars in London and relaxing on those that already a statement to this industry.
I never thought about it as I always wanted to be a barman. Since I was a teenager I worked hard to be in this industry that I’m so passionate about.
I’ll take with me a “Compagnie des Indes Caroni 22 years old”
I always make some pancakes