Awarded the no.1 resort in the world 2 years in a row, we work on a regular basis with this stunning eco resort on the wild island of Sumba in Indonesia.
We worked closely with the team to encourage creativity and to acknowledge sustainability of ingredients. All herbs we use are grown in their organic garden and all other ingredients are found on Sumba island.
Leo ventured to the Indian Ocean in 2017 to work with 5* resort Long Beach on the island of Mauritius.
He spent 4 weeks assisting the rebrand of their beverage programme, over 5 bars within their restaurants and beach club.
Leo focussed on using local ingredients and rhum coming from Mauritius. This philosophy enabled him to be creative with exotic ingredients whilst having a harmonious balance of flavour, style and sustainability.
For 1 night Anya took over the bar at award winning cocktail bar Le Mary Celeste, Paris with a sensory experience of flowers, foraging and cocktails.
Anya took over the bar at Perilla in Stoke Newington for 6 weeks. She worked closely with Ben Marks, owner and executive chef, to create a forage focussed cocktail list that unconventionally paired with their unique food dishes.
Anyas partner Emily Baylis of June In March floristry created an awe striking floral installation made up of pesticide free wild herbs, branches and flowers.
Anya took over the bar at Vesper bar in Bangkok with her botanical cocktails and floral installation.
For a long weekend, Anya and Emily debuted their first every Pollen Room pop up. They worked with extraordinary chef Mina Park to pair a botany inspired menu with their floral installation and foraged cocktails.
Leo and Anya were beverage consultants for Floyds bar and grill in Paris. They were responsible for a new cocktail menus, trainings and the design of a new bar within the restaurant.
Opening managers for Amsterdams most exclusive rooftop bar and steak restaurant. Responsible for seasonally changing cocktail menus, recruitment, weekly cocktail training for bar and floor staff, stock takes, back of house organisation and other general bar managerial duties including supervision during working hours. Anya also represented MR PORTER as the Benelux winner of Bacardi Legacy 2016 as a Global Finalist.
Anya and Leo redesigned the beach club cocktail menu to be reflective of its exotic beach side environment, using simple yet modern flavours and techniques. Brief also included a 2 week training course with the bar team and a special guest bartending event for launch of new menu.
Opening consultants and bar managers for world renown Potato Head groups venture in Singapore. Responsible for creating cocktail menus for 4 separate bars, taking into account each individual space (takeaway bar, casual dining, speakeasy style cocktail bar and rooftop tiki bar). Travelling Bartenders were responsible for bar functionality design, layout of menus, recruitment, costing, creating relationships with suppliers and general managerial duties during working hours.
Opening consultants for New York style Burger and Cocktails in the heart of the Central Business District of Jakarta. Brief included creating cocktail list, recruitment, training, being opening bar managers and bar design.
Travelling Bartenders created an exclusive range of cocktails inspired by different places around the world. Responsible for refreshing and updating existing menus. Weekly trainings with bar team of over 20. Involvement in high capacity events, creating "specials" and assistance in organisation of team during these occasions.
Opening concept development, training and cocktail menu design for exotic, Hawaiian cocktail bar and fine dining restaurant by legendary rockstar Todd Rundgren.