1. How did you end up as Junior Bar Manager at George’s Bar? What’s your employment story been so far?
My story at The Gilbert Scott started 5 years ago when I was hired as a Barista. Almost two years ago, [former bar manager] Dav offered me the head bartender position. Shortly after, he appointed me in charge of the bar.
Dav left me highly motivated and I wanted to reward his confidence by keeping the high standards of our bar and delivering our guests the same quality of drinks and service. This resulted in an unexpected promotion as a Junior Bar Manager in April, 2019.
2. What are the best and worst parts of your job?
The best part is getting to play around and explore new flavours for next cocktail of the month – it’s a fun process in which I can involve the whole team and we share ideas. I also love our building, it’s a walk back in time and all the classic cocktails have a story that I get to pass on.
The worst part is finding the name for the cocktail of the month – it’s a process that usually takes twice as long!
3. What’s your favourite drink to make? (past or present)?
My favourite drink will have to be the Boulevardier, nobody touches that order when it comes in. I get first pick!
4. Do you have a favourite dish in the restaurant?
My favourite dish is the roasted bass with violet artichoke “Barigoule” and buttered seasonal greens on the side.
5. What do you love about working in hospitality?
I love that in hospitality is an environment based on team spirit, bringing together people from different cultures and backgrounds, giving me the opportunity to meet people all around the world.
6. Any tips for bartenders starting out in the industry?
The most important tips I can give is to always have with you a notebook to take notes and taste all the drinks before sending them on the floor. Never forget to keep your humility and patience to teach others that come after you!