This created an opportunity to implement a clear drinks strategy and build an aperitif and digestif moment into the existing service, thus offering a new layer of detail to the Michelin moment.
He regularly works with cocktail and food pairings and saw an opportunity to connect his restaurant’s food with a newly implemented drinks strategy.
The only problem? His restaurant didn’t include a dedicated bar, much less a skilled mixologist.
To tackle this issue he engaged the services of Lauren Mote, Diageo Global Cocktailian, Founder of Bittered Sling Cocktail Bitters and World Class Canada winner.
Using her expert drinks knowledge to analyse the existing drinks options at The Greenhouse and, most importantly, the bar capabilities and skills of the team, she developed serves that fit the restaurant story and menu, and could be executed flawlessly without a dedicated high-level bartender on staff.