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European brand ambassador for Don Julio Tequila Deano Moncrieffe is involved in training the best bartenders across Europe for the tequila category; he talks trends and more
How did you enter the bar industry?
I had a book published and decided it would be a good idea to go to Paris — living the dream as a writer! I realised I wasn’t selling enough books to be able to support myself, so I started working in an amazing bar called Chesterfield Café, which was just opposite the Champs-Élysées, which was a brilliant experience for me.
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When I was there, I met a bar manager in his 40-50s, and it was the first time I had met someone that age [in that profession], which was an eye-opener, because back in the UK, working in a bar was very transient. I never thought there could be a career in it until I went to Paris.
Any good advice to share?
The advice I got was to do everything — from working as a restaurant manager to a waiter, and a chef. I did all of that and it helped me become a better bartender. You get a better understanding of how it all works. And while I hated working in the kitchen, it taught me a lot about flavours.
Any trends you’re noticing at the moment?
I travel quite a lot, and there are region-specific trends. In the Nordics for example, everyone uses naturally sourced ingredients; there’s a lot of foraging, which is very important.
And when you’re judging World Class, what’s naturally very impressive is in the Nordics more than anywhere else: the bartenders will bring you an amazing piece of bar equipment that has been with them for a long time ... it’s their mum’s or their grandfather’s.
In the UK it’s a real melting pot, and you don’t really have GB-specific bartenders because everyone is from everywhere. So people tend to bring their own culture into what they do in the UK. The Italian bartenders are really strong in the UK at the moment. British bartenders are doing really well too.
Another trend I’ve seen in the last 18 months are things like coconut water, with the idea of ‘healthy’, and people using wheatgrass, vegetables, seaweed.
What are you looking for in bartenders?
Personality. Innovation, Originality. These are all obvious statements, but creativity as well.
Any pet peeves?
What springs to mind straightaway — do you know how much time, energy and passion it takes to go from agave field to bottle? You should have a bartender who should not only suggest what you should be having, but be respectful of the brands that are there. I hate laziness, I hate arrogance, and I hate, hate, hate not being acknowledged when I walk into a bar. I don’t mind if it takes 15 minutes to get served, but I just want a smile from the bartender. From a competition point of view, lack of preparation is an issue.
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