For all the discussion around premium spirits, technical knowledge and the changing expectations of hospitality, Emilia Wrelton believes the industry can sometimes overlook something much simpler: people want to enjoy themselves.

As Bars General Manager at St. Clement Hotel, Wrelton has built her career around drinks, people and the social side of hospitality. Alongside practical experience behind the bar, she has pursued several WSET qualifications and developed a strong interest in teaching others about drinks and service.

But her approach is not about overwhelming guests or colleagues with information. For Wrelton, a great hospitality experience comes down to personality, genuine enthusiasm, and creating an environment where people want to be.

Here, she discusses what formal drinks education can and cannot teach, why personality matters more than technical ability alone, and why the industry needs to bring the fun back.

You came into hospitality while studying and went on to build your career around drinks. What was it about the industry that made you want to stay and develop in it?

I think it was the people and the social side of the industry that really made me want to stay. I’m naturally quite outgoing and enjoy being around people, creating a good atmosphere, and being part of something. There’s something really rewarding about hosting fun events, bringing people together, and making sure everyone has a great time. That social, energetic side of hospitality is what I love most - that and a good drink. 

You've pursued several WSET qualifications alongside your practical experience. What has formal drinks education given you that you couldn't have learned simply by working behind a bar?

Education can give you a great foundation and help you understand the theory behind drinks, but there’s honestly nothing better than learning on the job. Being behind the bar, tasting, talking to customers, reps, producers, etc and learning from your team teaches you things you just can’t get from a book. 

There is a huge amount of information attached to premium drinks: provenance, production methods, ageing, ingredients, and technical detail. What information genuinely helps you make a better recommendation to a guest, and what can simply get in the way?

I find all that stuff really interesting because I’m in the industry, but if I’m honest, most guests don’t really give a hoot about it! They want something that tastes great and an experience that makes them feel good.

As your role has developed from working behind the bar to leading a team, what have you learned about the qualities that make someone exceptional in hospitality?

Honestly? Having a personality. Anyone can learn to make a drink; not everyone knows how to have fun doing it. 

You're passionate about teaching others about drinks and hospitality. What makes someone genuinely receptive to learning, and how do you make education feel relevant when the pace of service leaves little room for a formal lesson?

Not everyone wants to learn, and that’s fine - don’t waste your time trying to force it. I think the best learning happens when you surround yourself with like-minded people who are genuinely interested, and you learn from each other.

When a spirits producer introduces you to a new brand, what makes you curious enough to want to work with it and learn more about it?

If it tastes good, then I’m keen to learn more about it. 

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The hospitality workforce is changing, with younger people entering an industry that has traditionally relied heavily on learning through experience. What do you think the industry needs to do better to develop and retain the next generation of drinks professionals?

Bring the fun back. Hospitality should be hard work, but it should also be fun. Give people a reason to want to come to work, create a good culture, let them learn from each other, and actually enjoy being part of the industry. If people are having a good time, they’re much more likely to stick around.

In conversation with Malvika Patel, Editor and VP, Beverage Trade Network

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