How long have you been employed at the Soho House Group?

I started at the Soho House Group in August 2011 when I was employed as Bar Manager of Café Boheme. I officially become a House Tonic Ambassador a few months later and have since become Bars Manager of Soho House

What is your signature drink?

I think that because of my Tiki bar background I’d probably say my signature drink is a Tommy’s margarita.

50ml Ocho Blanco Tequila
25ml Fresh Lime
15ml Agrave Syrup

Shaken, poured over ice and served in a rocks glass

What is your favourite ingredient/spirit to work with?

Gin at the moment – it’s become fashionable again; Its versatile and easy to work with, plus it tastes amazing!

The other thing that I’m using a lot is Kammerlings Ginseng Spirit, it’s a fairly new product made out of 45 botanicals including 4 different types of juniper, wormwood, honey and grapefruit zest.

What can’t you live without behind the bar?

I’m a bit of a perfectionist so it would be a fine strainer. Shards of ice in drinks are a bit of a pet hate!

What trends are you seeing in bars at the moment?

Speakeasies and pre-prohibition style of drinks are huge right now. It’s less about serving drinks long over ice and more about serving punchy drinks short. I think now there is much more focus on the alcohol, and enhancing the flavour of alcohol rather than masking it.

What is your most memorable drink/place to drink?

My most memorable drink was at a bar called Callooh Callay on Rivington Street in Shoreditch. I had this amazing cocktail called “Ale of two cities”, which was 42 below feijoa vodka, manuka honey, pressed apple and lemon juice served up in a ½ pint beer mug. The way they poured the lemon made it sit like an ale.

What are your strengths as a bar manager?

I think I’m good at getting the best out of my team; it’s really important that you are able to build up a rapport with your staff. I try and arrange for us to go to as many group activities as possible so we can get out of the bar and have some fun! Also, I’m quite focused on presentation; you drink with your eyes first, so it’s important that when your drinks served it looks good. This is something that I like to promote within my team.

What do you like doing outside of work?

Eating and drinking out…

Mark’s bar in Soho is always good for a few drinks, and I go to Boundary in Shoreditch for a good brunch

What are the classic mistakes that bad bars make?

A good bar is always simple. It shouldn’t be overcomplicated, like; the music shouldn’t be too loud, there shouldn’t be too much choice on the cocktail menu… stuff like that! Another thing that is really annoying is unknowledgeable bartenders or overly arrogant bartenders.

What’s the secret to getting served quickly at the bar?

Send a pretty girl! No, its best to try and make eye contact, don’t wave your money around, and be patient. Good drinks take a minute to make so don’t rush the bartender