Oscar Angeloni, the Bar Manager of The Connaught, has quickly become a rising star in the hospitality sector. With a strong background in food and beverage management, customer service, and hotel operations, he brings a fresh perspective to the Connaught Bar which recently earned the 13th place at the prestigious World’s 50 Best Bars Awards. In addition to his role at the five-star hotel, he will also serve as a judge at the 2025 London Spirits Competition. In this interview with the London Spirits Competition, Angeloni shares his insights on the evolving bar experience in a post-pandemic world, the challenges of managing a high-end bar, and his approach to curating innovative cocktail menus and promoting sustainability in bar operations.

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What shifts have you noticed in how customers engage with the bar experience in a post-pandemic world?

Since the pandemic, I’ve observed a significant shift in how guests engage with the bar experience. There's a noticeable increase in their knowledge and curiosity about cocktails and spirits. During the lockdowns, many cocktail enthusiasts took the opportunity to experiment and hone their skills at home. This newfound familiarity has made them more discerning, with a deeper appreciation for the craft and creativity behind the drinks we serve.

Also read: Salvatore Calabrese: The Maestro Behind the World’s Most Memorable Cocktails

What’s the most significant challenge you face as a Bar Manager, and how do you overcome it?

The biggest challenge I’ve faced as a Bar Manager has been the shortage of professional staff, particularly after Brexit and the pandemic. To address this, I’ve focused on hiring individuals with the right attitude and eagerness to learn, rather than just experience. By investing in their training, I’ve found this approach not only fills the skill gap but also fosters a stronger sense of belonging and commitment among employees, which enhances their connection to the bar and its ethos.

How do you ensure your team stays informed about emerging trends and techniques in hospitality?

The best way to ensure the team stays updated on emerging trends is by fostering strong relationships with suppliers and brand ambassadors. We regularly organise training sessions for the team, held every Wednesday before the shift, to keep everyone informed and inspired.

Image: Oscar Angeloni with the Connaught Bar’s Master Mixologist Agostino Perrone at the World's 50 Best Bars event in Madrid (source)

How do you balance offering craft, labour-intensive cocktails with the growing demand for faster service?

In a 5-star hotel setting, balancing craft cocktails with efficient service is always a challenge. To address this, we’ve elevated the quality of pre-batched cocktails by creating a dedicated prep mixology role. This ensures that cocktails are meticulously prepared in the morning to the highest standard. During service, bartenders complete the drinks by adding fresh ingredients like juices or foams and finishing with techniques such as shaking, stirring, or building. This approach maintains quality while meeting the demand for quicker service.

Also read: Mastering the Art of Innovation in Luxury: Marcello Cauda’s Vision for The Berkeley’s Blue Bar

What factors do you prioritise when curating or refreshing a bar menu? 

When curating or refreshing a cocktail menu, I prioritise creating something unique and original, ensuring each cocktail feels authentic and stands out. At the same time, I focus on cost-effectiveness by carefully calculating the gross profit to maintain financial balance. Equally important is developing a clear concept or story for the menu, giving it a cohesive vision that resonates with guests. Lastly, I ensure there’s a wide variety of cocktails, with diverse flavours and styles to cater to the tastes of all our guests.

Working in hospitality often involves catering to diverse guests. How do you ensure inclusivity in your approach?

We’re fortunate to work for a company that emphasises inclusivity and diversity through comprehensive training programs. These values are reinforced regularly during team briefings, ensuring they remain central to our approach when catering to our diverse range of guests.

Which food pairings or beverage trends do you believe are here to stay, and which are fleeting?

Whisky pairings, particularly whisky lunches, seem to be gaining lasting popularity. I especially enjoy pairing great peated whiskies with raw fish, often sourced from the same region as the whisky itself, which creates a beautiful harmony of flavors. On the other hand, I’ve noticed a decline in the traditional caviar and champagne pairing. Champagne houses are adopting more creative approaches these days—one standout example was a champagne and burger pairing, which, surprisingly, turned out to be delightful!

Image: Capture, a cocktail from The Connaught Bar’s Tempo Menu, photo by Vijay Sebastian (source)

What steps are you taking to reduce waste and make your bar operations more sustainable?

I’m fortunate to work in a hotel where the back-of-house team actively supports us in finding new ways to manage and reduce waste. We begin by working closely with suppliers to minimize packaging, especially for products with a short shelf life. Additionally, we’ve implemented creative solutions to reduce wastage, such as making oleo saccharum from the spent citrus peels and using even the garnishes, ensuring that nothing goes to waste and every ingredient is utilized to its full potential.

Share an instance where you had to navigate a challenging situation at the bar. What was your approach?

I encounter challenging situations at the bar every day, but one of the most common issues arises when we experience high occupancy at the hotel, making it difficult to provide tables for our in-house guests. To tackle this, we’ve developed a solution by always keeping a spare table available, ensuring we can accommodate last-minute arrivals and maintain a smooth guest experience.

Header image sourced from Oscar Angeloni’s Instagram

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