“This new incarnation of the Piccolo as an aperitivo bar and diner provides something different for the area. We are focussing on a simple list of classics, aromatised wines, vermouth and amari; that’s not something you see around here and we think it fills a niche.”
People
People
“You won’t see anything on our drinks program that resembles a ‘classic cocktail’ – we are rebuilding and reimagining the template that modern bartenders use to construct drinks. If I can articulate it bluntly, Bouvardia is hyper creativity and being freed from the assumption of what a bar should be.” – Dom Garreffa, Operator
The seven Danger Friends behind About Time are hospo lifers Naomi Palmer, Ben Hickey, Jono Carr, Steve Davis, Tom Price, Paul Oscar & Shannon Ponsford
Douglas was the creator of Lab and Townhouse bars, author of the cocktail book Shaken and Stirred and the man behind the eponymous Pornstar Martini, a blend of vanilla vodka and passionfruit that has graced the pages of many cocktail lists.
“I feel people in VIC have come to accept these lockdowns aren’t going away any time soon, so instead of dwelling, have been trying to get into routines that just incorporate it as a part of daily life.” – Nick Cozens
Use your days off to rest as well as have fun. Study, study, study – if you want to be a great bartender it takes more than charm and sweat. Show and use initiative if you want to get recognised.
“I moved on up to the pub floor then to nightclubs, restaurants, cocktail bars, and now I just stand around looking pretty at Door Knock, a tough job but someone’s gotta do it.”
“We were all feeling optimistic that things were taking a turn in the right direction, until it was taken away, almost overnight. Where did this leave us? Still pretty confident to start, most venues had the infrastructure from the last lockdown to offer delivery and takeaway services, and personally, I thought this time round it would be easier.”
“I met Ben and Naomi and they were keen to train me in the business aspects and help me grow with them. They really wanted someone they could trust with their business.” – Tani Williams
“Our venue relies on the guests’ experience so a huge part of it is the staff and making sure they are happy, it’s the most important thing and everything else is there to support that. Staff are by far number one.” – Naomi Palmer
Sweet&Chilli are looking for a Training Coordinator to join their growing hospitality training department. Great opportunity for someone with at least two years hospo experience.
Alexandra Dahlenburg starts this week as Group General Manager, working across The Barber Shop, The Duke of Clarence and the upcoming Hickson House, slightly delayed by COVID but now firmly slated to open in September, with the team now deep into developing the drinks programme.