Georgia Billing is a bartender with a PhD in Nutrition Research. Georgia studied the biological relationships between mothers and babies of contrasting populations, focusing on breast milk, food science, skeletal health, and vitamin D- the sunshine vitamin. Having grown up in the hospitality business, Georgia has worked in the bar industry since 2004. 

Passionate about learning and world travel, Georgia started bartending to fund her undergraduate degree in Archaeology, which subsequently took her to Argentina, where she lived for one year. While working in a Buenos Aires bar, Georgia learned to make her first infused liqueurs. Honing this skill back behind the bar in her London hometown, Georgia now incorporates her own handmade ingredients, from cordials to vermouths, creating unique cocktail experiences for every customer. Georgia co-founded the Reina Lab., which produces bespoke ingredients for cocktail menus and competitions, using foraged botanicals wherever possible. Georgia's bitters recipe won her a place in the New Malt Order, an international group of 12 innovative bartenders, who collectively made the first Bartender's Malt scotch whisky. Georgia was also a top-ten finalist in the Diageo UK World Class bartender competition 2018.

Georgia takes a scientific approach to bartending. The bar enables the magic of matching a specific cocktail, to a specific drinker, at a specific moment. Georgia is inspired by the evolution of the raw materials used in alcohol production, and the human history of alcohol consumption from medicinal to recreational. Georgia respects classic cocktails as well as experimenting with new discoveries.