22 Feb, 2024
20-21 March 2024
10 April 2024
4 March 2024
At the moment I work as a consultant.
I was born in Italy and moved to London about 10 years ago. I started my career in London at the Berkeley hotel at the Blue Bar. After that I moved to The Savoy, I worked for 5 years at the Beaufort Bar.
The knowledge about products and about cocktails that many colleagues have, and also the hospitality fact.
The bartender job is a constant evolution, now consumers have a lot more knowledge, especially after lockdown when people were trying to create cocktails at home. Now bartenders need to overcome this and try to always be better.
Elon Soddu, Former Head Mixologist at The Savoy and Former Head Bartender at The Beaufort Bar.
Knowledge in general and communications skills.
Identity in the product itself.
Not having too many commitments.
Definitely bottled cocktails and low abv.
Feeling proud when one of my colleagues achieves a goal.
I was not working much during Covid, I don't have an answer for this.
Read a lot of bar books, and find a good mentor.
The one I have not discovered yet.
At the moment I work only as a consultant, but I see that the bigger challenge at the moment is finding good bartenders to employ. And it is the responsibility of the Managers to train people to make sure that the service is delivered at the top of the guest's expectations.
I want to open my own bar.
Someone who when you sit in front of him at the bar, makes you forget all your concerns of your daily life, and makes decent drinks.
A menu should be easy to understand from the guest's perspective. In the past, it happened that I created a good menu concept with nice illustrations and crazy ingredients, but I could see how complicated it could be for some people to understand and try to order a drink. Keep it simple and elegant.
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