Thank you to everyone who came; to speak, to listen, to support or volunteer.
Thank you to everyone who collaborated with us, donated to us or co-hosted with us.
Thank you to everyone who watched us online.
And most of all - thank you. For being there.
Our inaugural P(OUR) Symposium, Modern Bartender, is over. Our team will work hard on the next chapter - the 2017 Symposium. Watch this space!
In the meantime, you can read about our 2016 speakers here;
Alec Doherty is an illustrator and artist, living and working in London, England. He creates bold, graphic images using a range of different media, from print to three-dimensional objects. Simplicity and humor are integral to Alec's practice and are the common thread throughout his work. He is currently the label artist with London brewers Partizan, where he has created an evolving identity in sync with Partizan's credo.
Tracy Ging brings her expertise in brand strategy and sustainability together in the specialty coffee industry, where she currently leads the Volcafe Genuine Origin project. She is also co-founder of The Coffeewoman, an interdisciplinary project blending digital and real-life conversations to advance the role of female-identified coffee professionals worldwide.
Bar operator, educator, and author of The PDT Cocktail Book, who opened the James Beard Award winning bar PDT in 2007. In 2009, he and the bar were recognized with Spirited Awards for American Bartender of the Year and World’s Best Cocktail Bar at Tales of the Cocktail. Meehan currently serves as the drinks editor for Tasting Table, and as the curator of the cocktail programs for American Express Centurion lounges in the USA.
BEN READE & SASHANA SOUZA ZANELLA
With experience in some of the world's best kitchens, food schools, creative labs and collaboratively run food spaces Ben & Sashana set up Edinburgh Food Studio, where they combine their knowledge and passion, adding points to the wider discussion on the way Scotland interacts with food, and the science and culture that surrounds it.
Originally from Gallarate, just Outside Milan, Corrado started his career in the kitchen when he was only 14 and boarding away from his family to take the chef’s course at a catering school at the Excelsior Hotel in Ponte di Legno in northern Italy. He quickly realized that he would struggle to compete with boys who were much older and physically stronger in the kitchen, where in those days such traits were valued. After a heart-to-heart with his father, he switched to the more engaging and personal front of house course. After his time in Ponte di Legno, Corrado came to London. Over the next 15 years he worked in various London hotels helping launch the first of a new generation of five-star hotels, One Aldwych. He joined the Connaught in 2008, where he works as Head Concierge.
Nick began bartending in the early 1990’s under the tutelage of Dick Bradsell and worked in numerous seminal establishments including Fred’s Club and Atlantic Bar & Grill. In 1998 Nick became bar manager of new St James bar and restaurant Che. During his time there, Nick won numerous awards including the inaugural Evening Standard ‘Bar of the Year’ In 2006. Nick opened The Hawksmoor steakhouse winning Best Restaurant Bar in 2006. In 2008, he was awarded the prestigious title of International Mixologist of the Year at Tales of the Cocktail in New Orleans. Nick currently consults and runs training programmes for a variety of international drinks brands and bars.
Douglas met the legendary artist Joost Bakker whilst travelling in Australia in 2011 and quickly became executive chef and business partner of ‘SILO by Joost’; the world’s first waste free cafe in Melbourne. Here he won the ‘Restaurant of the Year’ Award after just 6 months of trading, as well as ‘Best Dish of the Year’ and ‘Most Sustainable Restaurant’. In October 2014, Silo Brighton was born – the UK’s first zero waste restaurant. Silo demonstrates conscious cooking and of course making nutritious, creative and delicious food at true cost. Douglas is out to prove that a sustainable business model is financially viable and that small ecological farms are able to feed the world.
Martin Kastner, founder of Crucial Detail, a multidisciplinary design practice and production studio working at the forefront of fine dining. Best known for Alinea serviceware concepts, which landed Martin on The Future Laboratory's list of 100 most influential individuals in contemporary design. In 2015, Kastner's contribution in designing specialized tools as well as the presentation platter was instrumental in Team USA's historic silver finish at the Bocuse d'Or. Kastner and Crucial Detail received a Global Innovation Award for Best Product Design for the Porthole, and Book Design of the Year Award for the Alinea book.
P(OUR) Symposium was hosted in collaboration with Cocktails & Spirits on 19- 20 June 2016. For full program, visit www.cocktailspirits.com
La Maison Rouge
10 Boulevard de la Bastille
Sunday 19, Monday 20 June 2016
Subway Quai De La Rapée (M5) or Bastille (M1, M5, M8)
RER Gare de Lyon (A, D)
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