Ever wondered what it’s like to procure, source and manage drinks experiences for one of the biggest hospitality companies in the UK? This is the everyday reality for Tony Vega. Enhanced Hospitality (EH) is the business behind some of the UK’s most well-known names in the industry, including but not limited to Japanese premium restaurant Ginza St James, steak and whiskey restaurant Block Soho, and Mayfair’s neighbourhood restaurant and bar, Maddox Tavern.
I chatted to Beverage Director at EH, Tony Vega, about his job and all things drinks.
How did it all start?
I started my bar career when I was just 18 in Maxwell’s Group’s now sadly closed Navajo Joe back in the summer of year 2000. It was a truly exciting time to start working in the industry, and I picked up some incredible bartending skills working with some of the top bartenders in London. Oh boy, was I lucky! I wouldn’t swap that time for anything.
Block Soho has the largest selection of bourbons in the UK, tell us more about the bar and what makes it so special.
Block Soho is our chop house and the bourbon crown jewel of our estates. With over 340 different American whiskeys available now, you can say we have a bourbon or rye to satisfy just about anybody. However, it’s important to note that our collection is not just about size, but also about the high quality of both old and new generational whiskeys.
We have fantastic relationships with all the top distilleries in the US, and we’ve had the honour of hosting some exciting whiskey tastings and dinners already. Watch out for more! When I was working on the menu for Block, I wanted to make sure the cocktails represented the classics as well as the diversity of American whiskey. I’m also lucky to have a brilliant team working behind the bar too.
You’ve set up quite a few ventures in London, what keeps you here?
Has to be the variety. It’s been a fun ride working on different projects throughout my 15-year tenure with EH group. We’ve done Cuban-style venues, Japanese, South African, British and late-night club venues, some names you might recognise are Shaka Zulu and Night Tales over in Hackney.
What does a day in the life of Tony Vega look like?
I’m a bit of a guitar enthusiast. I like to start the day with some guitar licks at home… sets my mind straight. I follow this by hitting the gym for an energy boost. Then I’m ready for what the day brings. This mostly involves meeting and tasting different brands and working on new menus or recipes. I can most definitely say that most of the time it ends with a high-quality beverage.
What challenges is the industry encountering at the moment and how are you addressing them?
The cost of all products has gone up dramatically, and in a very short period of time too. This has been challenging for some of our sites, as we try to maintain the most reasonable prices for the punter. That’s always a priority.
If you were to award a Michelin star in mixology, who would you give it to and why?
I would say the team from Bar with Shapes for a Name in East London absolutely deserve a Michelin star for mixology. The drinks there are so simple yet truly amazing in flavour and experience.
What is your favourite spirit and why?
Yellowstone Limited Edition 2017 Straight Bourbon. I love everything about this product.
Brothers Steve Beam and Paul Beam opened Limestone Branch Distillery in 2011. The 2017 version of Yellowstone Limited Edition is comprised of a mixture of sourced 7 and 12 year Kentucky straight bourbons mixed with Limestone Branch’s own 4 year Kentucky straight bourbon.
This whiskey is the first time that Limestone Branch used their own distillate in a limited release. The blend of bourbons is finished in once-filled charred wine casks. The 2017 release consisted of 7,000-8,000 bottles. Not easy to find anymore, but I sure have one at home for those special occasions.
What excites you most about your job?
I truly love and appreciate everything about my position. I get to stay engaged with curating our cocktail menus for the group while also overseeing the financial and commercial side of the business. Obviously tasting new brands and meeting new people is that cherry on the cake.
What is next for you and Enhanced Hospitality?
We’ve got a few new and exciting sites coming this year. Can’t disclose just yet but as always, we’ll have some kickass drinks. For me personally, opening my own place is the next step.
To discover more about Enhanced Hospitality, visit: enhancedhospitality.co.uk
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All imagery courtesy of Enhanced Hospitality / Tony Vega.