Part Two: This month we talk to the 2025 Campari Bar Apprentices who have been finding out more about what makes this business tick. From special training with Andy Gemmell to a bar take-over, they have been put through their paces ahead of the 2025 awards. Part Two of this series features Finn Truter of Brewhemia, Anya Garrow of Gleneagles, Louise Turner of Rabble, Stuart Robertson of Badger & Co and Wesley Smith of Di Maggio’s.
Finn Truter – Brewhemia, Edinburgh
Originally from Cape Town, Finn ,25, began his hospitality journey in Aberdeen after moving to Scotland at age ten. While studying Mechanical Engineering in Edinburgh, he worked in bars like Revolution and Cask Smugglers.
He’s been Bar Supervisor at Brewhemia since Christmas. He says, “At Cask Smugglers I learned about working on drinks menus and I very much enjoyed my time there. When it closed down, I started at Brewhemia. It’s a much bigger venue and different pace from what I was used to but I really like it! “My hobbies include rugby which I used to play at quite a high level and I also love nerd culture – Warhammer, playing D&D, reading books and playing computer games.
“My favourite cocktail is New York Sour – it’s like a warm hug in glass. For a similar reason I like an Old Fashioned – it’s a nice sipping drink and there is so much stuff you can do with them. I’d love to visit Japan to sample the drinks culture there, plus it has the world’s longest and the worlds faster rollercoaster – I’d have the time of my life!”
Anya Garrow – Gleneagles, Auchterarder
Anya, 21, began her hospitality career at a pub in Perth. She joined Gleneagles as a bartender three years ago and loves being part of the team there.
Says Anya, “The team is the most important part for me, but I also love how busy it is. The service is so important here and there are so many different checkpoints you need to hit. It’s really rewarding to do that smoothly, especially when it’s busy. I’m really enjoying bartending here currently, but I would like to work my way up some day and I’d also love to travel around Europe at some point.
“My favourite cocktail to drink is a Grasshopper because I like the mint chocolate favour. However, my favourite cocktail to make is a Ramos Gin Fizz – I like the challenge as it’s like a souffle in a glass – it just looks amazing.
“A new hobby I have is playing golf. I’m not very good yet though as it’s a new thing for me. I started because I’m able to play at Gleneagles. I also like spending time with friends and family. Drinks wise I like beer and enjoy and IPA or a Guinness.”
Louise Turner – Rabble, Edinburgh
Louise, 20, made the switch to hospitality after working as a secretary for a roofing company. She started as part of the team at Montpeliers’ Indigo Yard but has recently moved to Rabble to be a Duty Manager.
She says, “When I worked as a secretary I was in office by myself a lot of the time and missed the social aspects of a job like meeting people and making new friends. I had previously worked at chip shop on the Royal Mile when I was 15 so I decided to return to hospitality. The opportunity for progression with Montpeliers is phenomenal and the staff that work with company are so friendly and amazing.
“On my days off I used to enjoy horse riding but it’s so time consuming. So, instead I now enjoy spending time with my friends and going for walks and hikes up the Pentland Hills and Arthur’s Seat.
“My favourite cocktail has to be an Amaretto Sour – I’ve got a sweet tooth, so I love cocktails on the sweeter side. I like making sweeter cocktails as well as I find you can add more flavours to them.”
Stuart Robertson – Badger & Co, Edinburgh
Stuart ,24, has been with Signature for three years, starting at Cold Town House before moving to Badger & Co, where he now brings his experience and passion for hospitality to the team.
Says Stuart, “I’ve worked in hospitality since I was 15 when I had a summer job at The Strathardle Inn. My cousin worked for Signature at their head office and after university I went to Edinburgh to work for the summer – I just fell in love with the people and the place. I’ve always been fascinated by pub culture and drinks so I thought I might as well make it into a career!
“I love the outdoors and one of my hobbies is fly fishing. I’m also passionate about rugby and enjoy socialising with my friends. “Where cocktails are concerned, I love something stirred down and brown – the Old Fashioned always has a place in my heart. However, I’ve recently been enjoying high balls and experimenting with carbonated drinks.
“In Cold Town House we bought a carbonation rig and got really invested in making clarified and carbonated cocktails to expand that repertoire. It was really fun.”
Wesley Smith – Di Maggio’s, East Kilbride
Originally from Portsmouth, Wes, 33, moved to Cumbernauld at the age of seven. He started in hospitality as a chef at 19 but soon found his passion behind the bar. He’s been Bar Manager at Di Maggio’s for a year now.
Says Wes, “I’ve worked in a few different bars in Glasgow, I was at The Social for eight years and after that I worked at the Taphouse Bar & Kitchen in the West End for four years before coming to work for DRG. East Kilbride was a big change for me as Di Maggio’s is more family orientated, but I still enjoy it.
“In my spare time I like to play guitar and I sing. I have a really eclectic taste in music, I’ll literally listen to anything, but I do enjoy traditional Scottish folk music. Other than that, I like to go fishing.
“To drink, I absolutely love a Bloody Mary – I’m really into spicy stuff! When I’m making cocktails I love to make classic cocktails like an Old Fashioned or a Negroni and I love to make them correctly. I’m a bit of a traditionalist when it comes to that.”
Part One