22 Feb, 2024
20-21 March 2024
10 April 2024
4 March 2024
At the newly opened Painter’s Room in Claridge’s, Mayfair, London. A new bar on the ground floor of the hotel by interior designer Bryan O’Sullivan, with a creative installation by artist Annie Morris. This is the latest bar addition in over 25 years by Claridge’s, a place where the hotel’s heritage meets a more modern era.
I believe myself to be a very charismatic, energetic and curious person, characteristics that have been key and have led my entire career in the industry. I’ve always been very determined in wanting to make my dreams come true. Originally from a nice little town in southern Italy, I moved to London about 9 years ago with the goal to make myself a better bartender and to be among London’s bar industry. (the best in the world in my opinion).
Like most Italians, I carry a true love of the hospitality industry.
At the age of 15 I started working for a small hotel bar, cafeteria style, where I met my real mentor and the person who has conveyed in me a true love for this profession. Since then I’ve loved mixing cocktails behind a bar and being with guests.
Paolo Perrini, Bartender at Claridge’s
Honestly I don’t believe our role has changed much but what our guests want has definitely changed. It feels like people have finally slowed down from the frenetic life and now are more relaxed and open to talks. This allows us bartenders to be at the centre of their experience engaging with them in order to suggest, share the knowledge and really make them understand what’s poured in their glass.
Mental organisation, body language, commitment and powerful knowledge.
This is one of the aspects I leave to my strong management team but always exceptional quality and craftsmanship.
When I create cocktails or menus…I’d always start from a concept, so I tend to put together all that is needed to recreate that idea into a glass in order to make it exceptional and fully understood.
Once finalised, I have a look at some of the supports from our suppliers that can actually be functional and fit in.
I personally don’t believe in trends as I find them a limit for an industry like ours.
I’d rather focus on new techniques, new flavour combinations and new ways of serving drinks.
Bars are always happy places!
Transmitting that vibe to my guests and making their experience remarkable is what makes me feel happy.
Nowadays television is quite boring! I’d rather throw myself into a nice movie…
Whisky! With only one sip this spirit is able to prove its origin and tell its story. I am amazed by this world!
As a bartender my duty is to ensure the bar is as safe and as clean as possible in order to make our guests feel comfortable…especially post Covid19. Our amazing PR and Marketing team at Claridge’s will look after all the other aspects related to social media and communication.
They should be ready to adapt into different roles. A bartender is the host, server and glass polisher. It goes way beyond making a good cocktail!
My suggestion is to fully commit your life into bartending with passion and good attitude, knowledge and expertise will follow along with time.
Eau de vie! People in general look at this distillate as digestive only. I personally consider it a stunning mixing element.
After serving to a guest an old fashioned cocktail over one single ice block, I was asked if the beautiful piece of ice was edible!
One of the biggest challenges bars are facing at the moment is the shortage of qualified staff. I think this is a great opportunity to value the actual employees and lead them into a path of growth. Another big challenge is to maintain the bar’s reputation, in my opinion it is important to understand when change is needed. Last but not least the challenge to maintain quality in a consistent way and ensure that service always lives up to standards.
My dream is to run a bar of my own in my hometown. I’d love to recreate the same cocktail philosophy we have here in the UK. Thankfully, working every day alongside great professionals in this sector allows me to collect the best knowledge and ideas to make it happen one day! Fingers crossed!
I believe brands should always support bars in any way possible and with great effort.
Brands should make sure each individual dealing with their products has a full understanding of what are the characteristics and what’s the best serve!
Definitely training sessions and educational programs are key points.
As previously said a good bartender should always be ready to adapt to different roles and feel confident in his workplace. This can only be achieved through building good knowledge and great communication skills.
In my opinion creating a bar menu is never an easy task. You really should embrace the challenge and build the right balance to satisfy any palate and desire, taking into consideration the efforts and investments it requires in terms of labour, products and time. You really have to be attentive on anything that could increase your costs and at the same time not ensure the best quality result.
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