The Speakeasy Group have joined forces with two of their staff to support them opening their own venue. So watch out as Perryn Collier and Alex Boon are set to open the doors to Pearl Diver Cocktails & Oysters come 2021.
Tag: Greg Sanderson
On 11.59pm, Wednesday 8th July, Melbourne headed back into stage three restrictions once again. We chat to some Melbourne operators to see how they’re doing
Alex had something of a banner year in 2019, taking out the Australian leg of Diageo’s World Class competition and representing the country at the global finals in Glasgow. And 2020 is off to a great start for him, too, as he takes on the role of head of mixology for Speakeasy Group.
Sven Almenning’s podcast, Ananas, is now eight episodes into conversations with the industry’s best — here’s why he launched a podcast for the bar business.
SVEN ALMENNING is the managing director and owner of the influential Speakeasy Group of venues — Eau de Vie Sydney and Melbourne, Boilermaker House, Mjølner Sydney and Melbourne, and the forthcoming Parramatta venue, Nick & Nora’s.
By Greg Sanderson.
I am by no means writing this article preaching from my high horse. Those who have met me or know me, know that I love my drink and should most certainly take my own advice on more than one occasion. I am writing this article, as I believe it is a topic we rarely discuss, and is often purposely ignored…
There’s only 10 days until this year’s Bartender of the Year sponsored by ABSOLUT ELYX and Havana Club gets underway with a tough written exam. We asked the reigning champion Greg Sanderson for his tips on succeeding through the mystery challenge and Top 10.
I am sure there was a simpler time in an era long forgotten where even the most fantastic bartender had to simply pour from a bottle with a smile and be lauded by their guests. Today’s modern professional bartender needs a very diverse repertoire of skills at their disposal to be at the top of the current bar game.
When I first began in this industry and started frequenting cocktail bars I was never overly impressed with the food offering, if indeed there was one at all. Eating elsewhere and then arriving at your cocktail drinking destination was simply what was done. Over the past few years I have noticed a massive swing in venues specialising in cocktails and offering great food selections (or indeed improving upon their existing), even to the quality of top restaurants.