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

I joined the group in September 2007. I worked in Shoreditch House as a bartender for a year, spent three months at Soho House New York, then came back to Shoreditch House as a floor manager. Then in March 2010 I became bar manager.

Where do you get most of your inspiration throughout your career?

I’ve got a natural kind of drive so I always want to be challenged and have new things to get my teeth into. The people that I work with and the environment I’m working in both inspire me.

What trends are you seeing in bars at the moment?

The ingredients that people are using in cocktails are getting more adventurous and the syrups people are creating more innovative. The whole speak easy vibe with a nod back to the prohibition era is a theme in a lot of bars. There are even bars out there now trying to recreate Victorian bar scenes: there’s a lot of creativity going on.

What is your signature drink?

Something really simple that I did recently was the Elderflower Smash, which is a twist on the Mojito: Grey Goose citron vodka with St Germain, mint and caster sugar. That’s been a bestseller over the summer at Shoreditch House.

What is your favourite ingredient/spirit to work with?

Vodka, because it’s so versatile. And rum. And gin!

What can you not live without behind the bar?

A barback. When you’re busy serving a customer your barback is essential, if you need anything you can’t just go and run off for it. He’s your main support so you can do your job.

What are your strengths as a bar manager?

My ability to recognise talent, nurture it and develop the team. You’re only as good as your team because the whole operation is a reflection on you. I think I’ve got the strongest team I’ve ever had at Shoreditch House and all of them are constantly striving to move forward. We recently won the in-house Bacardi competition for the second year running, so we’re riding high right now!

What do you like doing outside of work?

I like clubbing – I’m a big party animal. But I also like cycling, and do that a lot around London.

Where else have you worked?

I was actually a stylist for six years before moving into bartending, which is obviously a bit different. As part of that I worked with the Beckhams for a year, which was pretty interesting! But I got to a point as I approached 30 where I needed to make a decision and find a bit more stability. The fashion stuff wasn’t going where I wanted and Shoreditch House was just opening and I thought it would be a great place to work. So I made the move and focused on one area, and I have to say, it’s been brilliant.

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

Be really attractive… The hotter you are the quicker you’ll get served!