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

I’ve been with the Soho House Group for about three years now. I was over here from Australia on a one-year visa when I started at Soho House as a bartender. As the visa was about to run out, I asked if anything could be done and the company very kindly agreed to sponsor me for three years. I then moved to Café Boheme as head bartender and became Bar Manager at the Electric a few months ago.

What trends are you seeing in bars at the moment?

There’s a lot to do with ice at the moment. Everyone is taking steps back; looking at how they make their cocktails and one of the most important ingredients is ice. So I’m seeing a lot of block ice and in-house filtered water so bars can make their own ice.

What is your favourite ingredient/spirit to work with?

This would have to be egg whites. They give a drink such a complex feel. The silkiness and the smoothness the egg white produces is just lovely, you don’t really need any ice with it.

What can you not live without behind the bar?

I cannot live without my bar blade – if I don’t have that, even if I’m not using it, I can’t be behind the bar. It puts me into position so that I can say, “OK I’m working behind the bar now”. It’s a funny thing, I need it on me at all times: I feel lost without it.

What is your most memorable drink/place to drink?

A bar called Barons in Kings Cross in Sydney. This place is really small and dingy, they have a little jukebox in there and the walls are ripped apart but both the bartenders and the drinks were amazing. It was a hidden gem.

What are your strengths as a bar manager?

I wouldn’t say my organisational skills! But I would say working with my staff and the relationships I create with them. And also my enthusiasm.

What do you look for in your bartenders?

Nice people. Whether they are genuinely a nice person is one of the main things I look for.

What is your preferred cocktail/drink to make?

Probably a stirred drink, a proper cocktail such as a Martini or a twist on a Manhattan. Or something with absinthe, which I love.

What are the classic mistakes that bad bars make?*

Customer service. They can be a great bar and serve great drinks but if they don’t have great customer service it’s one of the worse things they can do.

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

Not going to a busy bar…! Only joking. But you do need patience. Don’t rush the bartender. Don’t stick your hand out, don’t push in, just generally wait your turn and you’ll get served on time.