Claudia’s appointment as the first female president of the UK Bartenders Guild (UKBG) is a remarkable achievement in an industry traditionally dominated by men. Having been introduced to the professional bartending world through the UKBG, Claudia has experienced firsthand the opportunities and challenges the guild presents. Now, she is poised to lead the organization with a vision centered on giving back to the community that shaped her. From elevating member benefits to fostering a more inclusive and diverse bartending landscape, Claudia’s leadership promises to blend her deep-rooted passion for the craft with a commitment to positive change.

Claudia, being the first female president of the UK Bartenders Guild is quite an achievement. How does this role resonate with you personally, and what vision do you have for the guild under your leadership?

The UKBG  introduced me to the professional bartending world and opened many doors for me. Every experience, whether positive or challenging, has taught me a lot, and I am grateful for the knowledge I have gained from the guild. This opportunity allows me to give back to the community that has supported me.

It has been quite a journey so far. The first step was to develop a strategy to respond to our members' needs and build a team that shares my vision, which is essential for accomplishing the goals set. We have also incorporated our association and achieved the collective trademark essential element to our vision of establishing the stamp of approval. We are now focusing on elevating our members’ benefits and will continue to work on events that connect our community and provide education.

Image: Claudia at the Great Honkaku Shochu Awamor Contest 2023; Source: UKBG

You’ve been involved in judging many prestigious cocktail and spirits competitions, like the London Spirits Competition. What excites you most about the judging process, and were there any standout moments from the 2023 competition?

Judging competitions is an amazing opportunity to test, compare, and discover many new products and categories. It’s an exciting journey and a privilege. What excites me most is not only the products but also the networking opportunities with like-minded people. Many opinions, thoughts, and friendships are formed there.

The event was very well organised, and I believe it’s important to recognise the quality of the products and give awards to those producers who have worked hard to achieve their goals. One standout moment from the 2023 competition was the time spent at the table with the other judges. I loved the conversations and opinions shared after we allocated our scores. It’s empowering, and there is always something to learn from this, which truly highlights the innovation and dedication within the industry.

Over the years, how has your palate evolved? Are there certain flavors or aromas that you now find more intriguing or challenging to assess compared to when you started?

My palate is constantly evolving, and I should also admit that stopping smoking has made a miracle for my taste buds! Every time I record a flavour in my memory, it becomes very difficult to forget. This enables me to further improve my palate and the overall sensory experience. Luckily, no flavours have become more challenging than in the past.

Today’s trend of herbal liqueurs and bitter products, with the amaro category growing, pleases me greatly. I am very pleased to see how creative many producers have become and how this category is expanding. I have a deep appreciation for bitter and herbal flavors, which I attribute to my Italian heritage.

As I grow, I learn to appreciate more complex flavors that I probably found too strong and aggressive in the past. Recently, I’ve become much closer to Asian flavors thanks to the work we’ve done with the Japanese Sake and Shochu Association. I’ve also started appreciating more Indian cuisine and spiced, complex flavors that I couldn’t appreciate many years ago

Image: JSS winning cocktail at Great Honkaku Shochu Awamor Contest 2023

In your opinion, what recent trends or innovations—such as the rise of no and low-alcohol options or ready-to-drink (RTD) cocktails—are the most exciting or game-changing? How do you see these trends shaping the future of the industry?

RTD cocktails is certainly a convenient solution for those seeking a consistent drink often with a good quality and made quickly. This trend caters to the growing demand for convenience and quality, and I believe it will continue to expand, offering even more diverse and sophisticated options.

However, I am particularly enthusiastic about the low and no-alcohol category. I recently introduced this category in all Cunard bars, as I believe it is important to cater to those consumers who want to enjoy the social and sensory experience of drinking without the effects of alcohol. The variety and quality of non-alcoholic and low-ABV products have improved significantly, providing excellent options for every palate. This category is not only inclusive but also aligns with the growing health and wellness movement. By introducing this category in all Cunard bars and including it in our National Cocktail Competition, we are embracing this trend and catering to a broader audience.

I see these trends continuing to grow and shape the future of the industry by promoting inclusivity, convenience, and quality. They reflect a shift towards more mindful consumption and a desire for premium experiences, regardless of alcohol content.

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How are you and the UK Bartenders Guild encouraging sustainable practices among bartenders and within the industry as a whole?

At the UK Bartenders Guild, we are committed to encouraging sustainable practices among bartenders and within the industry as a whole.  As an association and as individuals, we must lead by example and support our peers by championing and promoting their sustainable practices. 

Education seems to be a big part of your work, both with the White Star Service program at Cunard and through your role with the UKBG. What do you think is most important when it comes to educating the next generation of bartenders?

I strongly believe that everyone can make a drink, but not everyone can be a bartender and this comes down to training. Firstly, we must lead by example and put into practice everything we preach. I used to look up to my manager when I was a barback because I wanted to become like him. I was inspired by him, and inspiring the next generation puts us one step ahead.

A thirst for knowledge, challenging ourselves, going the extra mile, and being a great team player are key points of the trade. Once these basics are mastered, we just need to blend in customer service skills and good bartending practices and techniques. We always need to remember where we come from, which enables us to step in and support when needed and to reward our team for their accomplishments.

Training is the foundation of our work. Unfortunately, many people think about the dollar that should be cashed in but forget who makes that dollar and how many more dollars they could get by just investing in training.

Image: Claudia Carrozzi celebrating the successful delivery of their latest project with Cunard: the launch of the Queen Anne ship; Source: Linkedin

How are you working to ensure the bartending community becomes more inclusive and diverse, especially as you’re leading the guild?

By being inclusive ourselves in the first place. Although we do not provide workshops ourselves we are collaborating with associations that do, and we support and promote their work.

Ensuring the bartending community welcomes inclusivity and diversity it’s very important to me and the UK Bartenders’ Guild. We are committed to maintaining an environment where everyone feels welcome and valued, regardless of their background.

We promote diversity through our recruitment practices, ensuring we have a wide range of voices and perspectives within our team and collaborators. Everyone is welcome, and we intend to continue to lead by example.

You’ve established the Maritime division within the guild, which is unique. What are some of the specific challenges bartenders at sea face, and how is the guild supporting them?

Bartenders at sea face unique challenges, such as constantly moving from one country to another, working 10 hours a day with no days off for the length of their assignment, and having limited time to explore other venues, especially during evening hours. My mission is to provide them with tools and alternative options to see what is out there.

For our bartenders at Cunard, having an on-trend beverage product helps them stay connected with industry trends. For others, whom I cannot reach directly, we leverage the digital world by making recordings and digital assets available for those who are curious. 

There are many other opportunities to explore to support bartenders, not only from Cunard but from all over the maritime world. However, like anything, it requires time and resources, which are currently limited. But this only slows us down; it’s not the end!  We will reveal more when the right time comes.

Image: Claudia Carozzi at NCC2021 Maritime Heat.

You’ve collaborated with a wide range of spirits brands as a consultant. How do these partnerships influence your broader work and vision for the guild?

Working with different brands and opening different types of venues enriches my knowledge and enables me to have a more flexible approach. It helps me understand different strategies, goals, and approaches, enabling me to react accordingly and work towards their needs while covering the needs of our members. It’s important to understand what a brand is looking for so we can support reaching their goals. It’s a cycle: bartenders learn, brands gain exposure, and the guild connects everyone, making it a win-win situation.

It also helps in building a network of industry professionals who can contribute to the guild’s initiatives, fostering a community of shared knowledge and support

Finally, looking ahead, what do you hope to achieve next, both personally and within the guild?

Giving back to our members by enhancing our membership benefits it’s our no. 1 priority at the moment. Of course, besides continuing to work towards our strategy and achieving the goals we have set, we would like to keep expanding our network and presence across the UK. This would enable us to connect, work inspire, and support more people, even those in very remote areas. With our collective trademark, we want to create a community where people can trust where to go, how to work, and what products are best to use. The stamp of approval should mean trust. 

Mentorship and education are other key areas we always strive to expand, as guiding and supporting the next generation of bartenders is crucial for the growth of our industry.

From a personal point of view, the more people I connect with, the merrier. Friendships bring happiness, and I always strive to take the best out of people from a knowledge and ethical standpoint. Of course, I like to be ambitious and keep on learning and growing within my current roles and career ladder.

Image: UKBG's 90th Anniversary celebration; Source: UKBG

Conclusion:

Under Claudia’s leadership, the UK Bartenders Guild is undergoing a significant transformation. From securing the collective trademark that signifies a trusted “stamp of approval” to prioritizing the expansion of membership benefits, she is focused on tangible improvements for the guild’s community. Claudia’s initiatives also emphasize the importance of mentorship and education, with a specific focus on supporting the next generation of bartenders. Her efforts to introduce the no- and low-alcohol category in Cunard bars and her work with the Japanese Sake and Shochu Association reflect her efforts to innovate. As Claudia continues to break new ground, her vision for the guild is already making a lasting impact on the UK bartending scene.

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

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