We were invited to a very special event on 15 October 2020 by Global Bartending Talent Agency which I am sure many of us will remember for years to come. It was the first time that the dream team behind the American Bar at The Savoy (Declan, Erik and Maxim) were together since they left The Savoy for a huge celebration to mark London Cocktail Week, at 12th Knot in Sea Containers.
With a desire to raise awareness of how hard London’s hospitality sector has been impacted recently, The Last Dance, curated by Global Bartending Talent Agency, celebrated London’s cocktail culture with drinks, music and an amazing atmosphere.
We caught up with Dan and Declan to find out more.
Dan Dove, Founder of Global Bartending Talent Agency
Tell us about the brilliant work of Global Bartending Talent Agency
Global Bartending is the world’s first talent agency dedicated to the most influential bartenders on the planet. The platform gives access to some of the most desired talent within the industry creating luxury bespoke experiences.
What did you do during lockdown?
I managed to spend some much needed time with my family. My kids are 3 and 6 and are growing up fast so to use these moments of opportunity to spend quality time with them at home was fantastic as I am usually travelling the world or producing events which prevents me from doing that to the best of my ability.
We also managed to launch the Talent Agency arm of Global Bartending, allowing us to spend the time it deserved on the website and all digital platforms. It is more important than ever to get this area right for any business to succeed.
Tell us your thoughts on the 10pm curfew and what can be done to change this
The 10pm curfew makes no sense to me. It drives all guests out of bars at exactly the same time causing congestion on public transport, it prevents bars and restaurants from servicing about 50% of their turnover capacity which in turn results in a close to impossible task of earning any profit. I have also heard many stories of bar owners saying people are just arriving earlier and trying to drink quicker resulting in behaviour that wasn’t experienced before.
What’s next for Global Bartending Talent Agency?
We are focusing on the 3 key areas at the moment.
1. Looking at how the change in landscape is affecting the work type for talent within the industry moving from travelling guest bartending to a more digital approach of marketing.
2. Working our way through event production with Covid at the heart and trying our best to eliminate the stigma attached to it and normalise the guest experience as much as possible to set ourselves up ready for 2021.
3. Building our talent in the consumer world, focusing on partnerships outside of the drinks industry and scoping out opportunities for them within fashion, tech, food, private travel and at home.
Declan McGurk
What is your favourite cocktail you created at American Bar at The Savoy?
Red Lips Rye. It was a North American rye based cocktail that was then mixed with a raspberry infused port cordial and a touch of kummel. It was inspired by a black and white photo of Jerry Hall, taken by Terry O’Neill, and whilst it was black and white you could just see her red lips, somehow. I also wanted it to be a sipping cocktail that was fruity and fun rather than brown and moody.
With you, Erik and Maxim all behind the bar together, who makes the best martini?
Probably by the lovely Pippa Guy. We were just good tasters.
What did you do during lockdown?
I had an amazing time. My wife continued working and we had a long overdue role reversal. I was a stay at home Dad looking after my 7 and 5 year old girls.
Favourite bitter and why?
Timothy Taylor Landlord. But if you are going to make me choose a cocktail bitter ingredient then it would always be the Bitter Truth range. I particularly like the celery bitters.
What is your take on frozen style liquids like the martinis in Dukes. How does temperature affect taste?
A Frozen Martini is exactly that, and I see it as a different drink to a Martini. Deep down I prefer a stirred Martini, but at the same time I can crave a frozen one. When at home I prefer to pre-dilute my martinis and then add to the freezer rather than stirring them. This drink would then probably sit in the middle of the 2. As for Dukes I love it and Alessandro Palazzi is king.
We would love to see cocktail pairing menus rather than wine pairing menus – What cocktails would you pair with classical French food?
I do love wine pairing and feel there is room for both worlds to live in the same meal. Oysters and a vermouth heavy martini are a match made in heaven. For my main I shall then enjoy a glass of wine, so that to finish my Creme Brulee may be paired with a Seven Tails XO Brandy Old Fashioned. The key for cocktail food pairing is to not remove wine from the programme.
To discover more about Global Bartending Talent Agency, visit: globalbartending.com
All imagery courtesy of Rob Lawson.
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