Atelier Pip is a drinks consultancy that goes beyond creating flavours and cocktails, using flavour as a form of communication and creating tastes that connect with people in a unique and meaningful way.
Founded by Zoe Burgess, a renowned flavour expert and acclaimed author, she has over ten years of industry insights and operational knowledge. Zoe is a specialist in the language of flavour and sensory experience. She takes an open and honest approach to learn a story and style, translating this into a flavour profile.
We spoke with Zoe to get an inside look into all things Atelier Pip.
How did it all start?
I started in the flavour world by chance, graduating from art college and working for a small artisanal chocolate company. That was over 15 years ago and it was during that role I discovered cocktails and how they can be powerful tools to create flavourful experiences.
After 10 years of creating cocktails for some of London’s best bars, I founded my consultancy company Atelier Pip and this is where I focus my work now. It’s been an amazing few years working with clients such as Heston Blumenthal’s team for The Royal Atlantis project as well as publishing a book, ‘The Cocktail Cabinet: The art science and pleasure of mixing the perfect drink’.
I’ve recently taken the role of Beverage Consultant at The Standard Hotel, London, where I’ll be evolving the property’s cocktail offering. The first part of that work is in Sweeties on the 10th floor, where we have a new signature cocktail list. Then look out for more changes this spring for Decimo and the hotel’s ground floor venues too.
Tell us about Atelier Pip and what makes your approach different?
I’m passionate about flavour and what this encompasses, as it is a form of communication that uses all of our senses. I focus on creating tastes that connect with people in a unique and meaningful way to deliver lasting cocktail experiences, be it in a bar, restaurant or at home.
How has the London bar scene changed in the last 10 years?
The scene in London is in constant change, there is always something new popping up which makes it incredibly lively. It means there is something for everyone at any given moment, be it a sophisticated hotel bar or a local and relaxed cocktail den. If you want it you can likely find it in London!
You recently created an immersive cocktail experience at Resonance at the famed Atlantis The Royal. What was the best thing about this project?
I enjoy my work the most when I’m learning, so to work with the Heston Blumenthal creative team gave me an opportunity for learning like no other. That really was the best bit for me.
Tell us about your new cocktails and creations for Sweeties at The Standard?
This was a fun project to create. I knew I needed cocktails that would bring energy to the room and I’m passionate about the language of flavour, as it does exist and is evolving. Therefore, starting with the naming of each cocktail became important as I knew this would dictate the flavour experience each cocktail then provided and be the route in for the guest to curate their experience for the night. For example, All Yours needed to be precise and to the point so is a crisp combination of Japanese whisky, green tea, honeyed sticky rice vinegar and soda. Whereas Kiss Me needed to be juicy, bright and give an almost lip-smacking experience – hence the choice of a sour cherry cordial stirred down with gin. As we are in The Standard, I knew this was an opportunity to be playful.
Can sustainability in mixology ever become the norm?
I think sustainability in life needs to become the norm and everyone is very conscious of that.
What are your top tips for home bartenders?
Pick a starting point to explore and keep it simple. Understanding the world of cocktails is a journey and as you learn your palate evolves, so focusing on one spirit category or style of cocktail helps to simplify the process.
I discuss this a lot in ‘The Cocktail Cabinet’, which is aimed at the home-bartender or those starting their career in hospitality. I was keen to break down why cocktails work and how to work with personal flavour preferences to find and explore cocktails that you will like.
What is next for you and Atelier Pip?
I’m looking forward to this year at The Standard London and seeing what can be achieved and how guests connect with it. I have plans for more books and work will start on that in the coming months. Ultimately, I’m keen to keep on developing drinks and keep my palate working and active.
To discover more, visit: atelier-pip.com
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All imagery courtesy of Atelier Pip.