services

Find out more about the services we offer.

- Venue Concept and Identity Development
- Beverage Programme Creation for Hotels, Restaurants and Bars
- Seasonal Menu and Signature Drink Strategy
We create beverage programs and menu concepts that put flavour at the forefront. Our aim is to tell your individual story through unique and immersive experiences.
We work with you to understand your commercial and creative ambitions, and translate your brief into a drinks program or one-off menu that conveys your desired identity.
We create bespoke alcoholic and non-alcoholic cocktail recipes which are designed to match these exact requirements and constraints, ensuring consistent results.

- In-depth Recipe, Supplier and Equipment Packs
- Bar and Preparation Space Set Up
- Specialist Equipment Training
- Backbar Product Advice
- Team Training and Mentoring
- Ongoing Support and Quality Control
We understand the logistics of managing a bespoke cocktail program and are well versed in traditional and modern preparation techniques.
We will train your team on all elements of the production and cocktail making process and can offer continued support through seasonal menu changes, quality control visits, training top-ups and team mentoring.
We will discuss your requirements and deliver what’s needed to best support you.

- Bespoke Cocktail Creation to Showcase Your Product
- No, Low & Mid-strength Expertise
- Product Testing and Development
We create cocktails and serves that express the character of your product with clarity and intent. Each recipe is designed to highlight what makes your product distinct.
Our process brings together creative direction and technical understanding, ensuring every serve performs in real settings, from bar to brand activation.
We focus on balance, usability and repeatability, so your product preforms consistently, whether it’s in the hands of trade or directly with consumers.

- Sensory Aware Cocktail Development Aimed at Amplifying and Complementing Existing Offerings
- Custom Flavour Pairing for Restaurants, Products and Events
- Flavour-led Activations
- Staff Training to Support Storytelling and Sales
We build tailored flavour pairings that connect drinks to your wider experience, whether that's a food menu, product launch or brand event.
We work closely with chefs, creative leads and ops teams to deliver drinks that amplify key ingredients and express your core values through flavour.
Our process combines technical pairing with a clear narrative logic, so each drink not only complements your offering but strengthens your story.
We train service teams to understand, sell and speak about each pairing with confidence and clarity.

- Creation of Flavour-Based Brand Language and Structure
- Bespoke Education Tools and Resources
- Workshops and Masterclasses
We translate your brand identity into sensory experience, creating training programmes and workshops that showcase your product.
We develop education tools, flavour frameworks and service rituals that provide teams with a shared language for flavour, communicating your brand consistently and across all touch points.
From on-trade training to guest-facing storytelling, this work aligns product, language and sensory experience making flavour a clear and compelling extension of brand expression.

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clients

From Michelin-starred to independent restaurants, hotels, bars and drinks brands.

Beverage & Concept Development | Flavour Profile & Pairing | Training

Bar Concept | Menu Creation | Soundtrack | Venue Styling | Bar Set Up | Training

Menu Creation | Flavour Pairing | Training

Bar Concept | Menu Creation | Bar Set Up | Training

Menu Elevation | Recipe Development | Training

Bar Concept | Menu Creation | Flavour Pairing | Bar Set Up | Training

Recipe Development | Flavour Profiling | Brand Expression & Education

Menu Development | Flavour Pairing | Bar Set Up | Training

case studies

Find out a little more about the project briefs we receive and how we approach and execute work.

Redefining cocktails with a guest-focussed approach

Skof, Manchester

To create a small collection of cocktails that complement the skill and flavour reflected in the menu at Skof and to challenge the perception of cocktails in Michelin-starred restaurants.
We worked with chef/owner Tom Barnes, assistant restaurant manager Max Lawrence and head waiter Tate Johnston to assess the current selection and build a concise list that fit within logistical constraints, yet offered versatility and personalisation to the guest. We wanted to create drinks that were fun and flavourful, just like the menu and the atmosphere of the space.
We created three drinks that can be ordered in both a short, spirit-forward format or lengthened, so the guest can customise their cocktail to make it softer on the palate and a little less punchy. These new drinks can be enjoyed on their own, with the snacks section of the menu or as part of the mixed pairing.⁠
Flavour Profiling
Cocktail Menu Creation and Refinement
Recipe Testing and Development
Training and Ongoing Support
Recipe Packs and Spec Sheets
The Honey and Malt Old Fashioned, made from caramelised honey syrup, locally produced in Manchester, Benromach scotch and Bittermens Grapefruit hops bitters. It can be lengthened with Skof’s exclusive Sidney lager.

The Standard, London

Building a hotel beverage programme

After the success of developing the concept for Sweeties, the cocktail bar on the 10th floor of The Standard, we were asked to take on the role of drinks consultant for the full hotel and implement a cocktail programme. Our unique approach to telling stories through flavour is instrumental in shaping the seasonal menu concepts, collaborative menus, training, mentoring and ongoing quality control check-ups across all six outlets in the hotel.
For each restaurant and bar, we create a distinct alcoholic and non-alcoholic cocktail menu, which changes twice a year. Each drink is tailored to the energy and atmosphere of the beautiful spaces The Standard has created, and we work closely with the chefs to align with their food concepts. As with everything we do, the guest’s needs and desires are central as they pass through the space.
At Sweeties, a playful and conceptual menu. At Decimo, drinks that translate the bold flavours of Peter Sanchez’s Spanish-Mexican cooking. At The Rooftop, evolved classics to watch a beautiful sunset. At Double Standard, American classics with a British twist. Meanwhile, ever-changing guest chef experiences see experimentation and adaptability in Isla.
An ever-evolving set of thoughtful drinks menus, delivered to a high standard by the on-site team in a high-volume operation. Each drink encompasses depth, structure, and balance – resulting in experiences that guests treasure and come back for.
Cocktail Menu Creation and
Refinement
Recipe Testing and Development
Ongoing Training and Mentoring Support
Recipe Pack creation
Venue Styling
Music/Playlists
Quality Control Visits
Kiss Me with London Dry Gin, Sour Cherry and Tahitian Lime
Limón Mezcal Martini with Del Maguey Chichicapa Mezcal, Dry Vermouth, Lemon and Orange Blossom

A new approach to flavour with Merlet liqueurs and spirits

MERLET

To review Merlet’s liqueur and spirit selection and create a number of recipes to showcase the range of its products. The simple brief turned into an all-encompassing education program used to inspire and share knowledge with bartenders.
We didn’t approach the project from the perspective of the liqueurs, instead, we looked at it through the lens of flavour, focussing on what each liquid could offer and how it could be manipulated. It meant setting aside the assumption of a liqueur being a sugary addition but instead, understanding the interaction of its aromatics, the structure of its tastes, and how the experience moved on the palate.
We built a new creative methodology, which ultimately led to an educational booklet containing 26 cocktail recipes that showcase the complexity and infinite potential of Merlet Liqueurs.
We created a framework for cocktail creation that can be utilised in many different ways, from flavour profiling to idea generation, and has three foundational principles: Structure, Simplicity, and Balance. From this process, we developed the Flavour Flip, a practical tool for creative thinking, which allows bartenders to move beyond default thinking and unlock innovative , logical ways to design drinks.
Recipe Development
Flavour Profiling
Brand Expression & Education
Creme de Cassis Flavour Flip

Succulent, Lifted, Leafy
vs
Herbal, Savoury, Concentrated

A collaboration with Joké Bakare and the Chishuru team

chishuru

To evaluate and enhance Chishuru’s existing cocktail programme, aligning the drinks menu seamlessly with their vibrant, Michelin-starred West African dishes. The aim was to preserve the essence and identity of their original drinks while balancing flavours to match and complement the restaurant’s innovative and truly unique cooking style.
We meticulously analysed the flavour profile, structure and texture across Joké and Matt’s drinks, subtly adjusting the balance of each alcoholic and non-alcoholic drink to highlight distinctive West African ingredients such as okra, aridan, and uda peppers.
The result was a sophisticated drinks menu that embodies Chishuru’s unique charisma. Each cocktail now thoughtfully complements the menu, enhancing the overall dining experience with authenticity and bold presence.
Cocktail Menu Refinement
Recipe Testing and Development
Recipe Pack Creation
Team Training
The Spiced Okra Martini with Pedro’s ògógóró, vodka, and okra jalapeño verjus
Yaji Pineapple Margarita with pineapple, ginger, triple sec, lime and yaji peanut spice