In this episode of The Cocktail Academy Podcast, Damian records live from Scarfes Bar at Rosewood London with Andy Loudon, Director of Bars, and Kris Bazys, Bar Manager, during the launch of the new Heroes & Villains menu.
Andy breaks down the thinking behind the menu, how Gerald Scarfe’s artwork shapes the identity of the bar, and why great bars are built on energy, escapism, and experience, not just what’s in the glass. Kris then takes us behind the scenes into the reality of service, explaining what actually changes when a new menu launches, how the team adapts, and what it takes to deliver consistency at scale.
This episode is a strong listen for bartenders, operators, and hospitality professionals who want to understand how top-level cocktail programmes are built and executed in a luxury environment without losing personality.
In this episode:
- How the Heroes & Villains concept was developed
- Why Scarfes focuses on experience over just drinks
- What really changes when a new menu launches
- The operational reality behind high-level cocktail service
- Why “villain” drinks like Mojitos and Cosmopolitans still matter
- How batching and classics work together in a modern bar
- The training system behind a high-performing bar team
Key Takeaways
Experience beats everything
Great drinks are expected. What separates bars is how they make guests feel from the moment they walk in.
Menus are built over time
A single menu launch represents months of development, testing, and team input.
Luxury doesn’t have to be stiff
Scarfes shows how to balance high-end service with warmth, personality, and energy.
Operations drive success
Menu changes impact everything—layout, prep, glassware, flow, and team movement.
Training builds consistency
Strong foundations, structured progression, and continuous development are key to maintaining standards.
Classics still matter
Even with modern techniques, classic cocktails remain essential for both training and guest demand.
Highlights
- The thinking behind Heroes & Villains and its link to Gerald Scarfe
- Why certain classic cocktails became “villains” within the industry
- The hidden 48-hour prep behind some drinks
- How Scarfes trains and develops its team from the ground up
- The balance between batching for efficiency and maintaining craft
Standout Quotes
“People go to bars for escapism.”
“Luxury and comfort are not always the same thing.”
“You can train a monkey to make a good drink with the right recipe.”
“The enemy of art is the absence of limitations.”
“The first thing I protect is my team.”
Guests
Andy Loudon – Director of Bars, Rosewood London
Kris Bazys – Bar Manager, Scarfes Bar
Follow & Connect
Scarfes Bar: @scarfesbar
Rosewood London: @rosewoodlondon
The Cocktail Academy: @welovecocktails
Website: www.thecocktailacademy.com
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