As we approach World Bartender’s Day this weekend we reveal part two of our celebration of the most revered drinks slingers across Scotland! Nicola Walker spoke set to 10 great bartenders to discover what made them choose hospitality as a career and what they think makes a great bartender.
Alexandra Barraclough – Deputy General Manager, The Auld Hundred, Edinburgh
Alexandra describes discovering her hospitality career as “a happy accident” and has thrived in the environment.
She tells me, “The work, effort and challenges presented when running a venue excited me and over a decade later I love it just as much as when I started. Hospitality is everchanging, so to progress you are constantly adapting, learning, expanding your skills and your experience.
“The Auld Hundred is a charming old-school bar and restaurant with a great team and a fantastic community feel. Being in the centre of town we have an even blend of both tourists wanting that traditional Scottish experience and regulars who I look forward to seeing. There are customers that I’ve formed genuine bonds with, and I look forward to catching up with them every week.”
So, what does Alexandra think makes a bartender special? She says, “A good bartender is knowledgeable and serves drinks, but a great bartender also connects with the people coming through the door. You must anticipate and be flexible with people’s needs. It’s a cliché but it is true that a bartender must wear many hats: teacher, friend, therapist. This is why it can be emotionally challenging, but very rewarding.”
Cameron Homewood – Bar Manager, The Wee Bar, Inverness
Cameron is another bartender who couldn’t wait to turn 18 to get behind a bar and start making drinks! After 10 years of managing The Classroom Bistro in Nairn, he embraced hospitality as a career and is now bar manager at The Wee Bar in Inverness where he enjoys focusing on his cocktail skills and whisky knowledge.
He tells me, “I have always enjoyed working in fast paced environments. A bar is the perfect place to meet new people, customers and colleagues, and always learn something new.
“The Wee Bar is a small, intimate venue and the mix of classic décor coupled with a view of River Ness creates an incredible atmosphere for guests. I love working behind the bar in somewhere so unique and I enjoy the conversations I have with guests from all over the world. Every day I learn something new – whether it is a new cocktail recipe, a new whisky distillery, a new gin combination or simply learning through conversation with guests.
Grant Cameron – Deputy General Manager, The Tree House, Ayr
Grant was originally studying software development, however, after starting a part time job at Scotts Troon he fell in love with bartending and customer service. He has worked in four different Buzzworks venues and is now working in his favourite, the Tree House in Ayr.
He explains, “I stayed with Buzzworks as they genuinely care for you. The bosses always make sure you’re ok, that all staff are happy, and that you are being the best you can be. My favourite part of the job is being able to talk about my passion to customers and staff.
“Nothing feels better than serving a customer a cocktail that you have created – talking to them about flavours, tastes, and then creating something they will really like. I also enjoy coaching and training staff, so they learn new skills and become the best version of themselves both in and outside of work.
“Being a great bartender is about caring what you do. If you make a mistake, then it’s about thinking on your feet about how to solve the problem as efficiently as possible. I also love the social aspect of the job and talking to the customers. I feel like working in hospitality has really brought me out of my shell and changed who I am.”
Seamus Brady – Bartender at TABAC, Glasgow
Seamus has worked at several great venues across Glasgow over the past few years and has now joined the team at TABAC.
He tells me, “I’ve never been happier in a job. I think getting on with your colleagues just makes the job so much more fun. I also work with insanely talented mixologists who I can steal ideas from! I feel really valued creatively here and being able to express myself through the drinks I make has been what’s held my passion for hospitality. I think being a great bartender is about being willing to learn, but having good patter helps too!”
Seamus gave up drinking alcohol six months ago and I was interested to hear about any challenges he may have faced through stopping drinking but still working in a bar.
He explains, “I’ve had to relearn some of the ways I work, as being sober presents challenges in a bar setting. Everyone I work with has been very supportive of this fact and Euan, my inimitable GM, has entrusted me to make a low-and-no alcohol cocktailmenu. I’ve been very vocal about my opinions on most mocktails! It feels really validating to be able to still work those creative skills despite not drinking, and I’m very grateful to the team for helping me through a transitional period in my life.”
Cameron Porter – Senior Bartender at Orchid, Aberdeen
Cameron started out in hospitality as a kitchen porter whilst at school, but he soon realised the bar was where his passion lay.
He says, “What made me decide to stay in hospitality is the day-to-day excitement the industry brings. No two days are the same, which makes work enjoyable. My career path formed during my time at No.10 Bar & Restaurant.
“It was during this time I developed a keen interest in cocktails, so, when the opportunity at Orchid arose it was really a no-brainer for me. In Orchid I’m surrounded by like-minded, ambitious bartenders who all want to push each other and the venue forward.
“When you are passionate about cocktails and get to make them every day, it becomes your favourite part of the job. I also enjoy studying the history of individual drinks too. Being able to make great drinks is a massive part of being a great bartender, but far from the full extent. You need to be friendly and approachable but most importantly composed. The world could be crashing down around you and without composure nothing would get fixed!”
Read Part One here where you can find out about our other 5 great bartenders
Find out what other events should be in your diary this year – see our 2024 calendar