With the consultancy work, I’m lucky to work with some great people who show a lot of faith in me and what I do. At Restaurant Story and Rök, we change the menus when the produce changes -- with the seasons -- and it’s always exciting to be pushed for new and interesting drinks.
What was your proudest moment?
Whiley: Signing on the dotted line with the publisher to write my first cocktail book. Aside from that, I would say the relaunch of my gin (Wolf’s Nose), and also working with lots of amazing bars and bartenders, bringing them to Peg + Patriot for our guest shifts; having the team share our ethos with other great bars, and learning from other great people in the industry.
Why do you think the London cocktail scene is so strong currently?
Whiley: What makes the city so great is that London is sharing in each other's success and wanting each other to succeed, which pushes everyone to better things. I also think that in London we have amazing guests who are open to new ideas and innovation, meaning we're able to push and be at the forefront of bars.