Managing events in a stunning heritage building for up to 900 guests.

Canary Wharf is the castle of the Boisdale clan. The restaurant caters for up to 350 covers including four private rooms, it's centre piece a forty foot long bar with an eye watering 600 single malts. I'm slowly working my way through them. Presently I am responsible for managing ¼ £million wet stock which includes some very rare wines and whiskies.

Running lively bijou bar in the heart of the city. Although small the bar and cellar restaurant is a real gem hidden amongst the city monoliths. Specialist in Scottish meat seafood and my love, whisky. Planned and hosted a variety of functions - from one off whisky tastings to two day events like the Epsom Derby.

Pop up bars, private functions and training days -The ethos for Liquor Studio events was always about fun and innovation and the freedom to think outside the box in terms of creating drinks and themes for events. Functions have ranged from the more traditional wedding at decadent Portland Place, an edgy gallery opening in Hackney and a cocktail mixing tutorial for a Soho media firm.

Stunning views of the city and an opportunity for me to have full reign of cocktail menus and tutor staff on the finer points of making drinks and serving customers.

Bank Bar & Restaurant, BirminghamOne of the city’s first wave of restaurants offering a cornucopia of cocktails where I studied the craft of mixing drinks.

The best and arguably most expensive year of my life. A round trip starting in Hong Kong, then to Australia, New Zealand, Bali, Singapore, Malaysia and finishing up with a month travelling through Thailand. Not only did I have the chance to work at a couple of great Antipodean restaurants but also got to experience the drinks industry on the other side of the world.

The journey starts sometime in the not too distant past, serving warm cans of lager and dubious pre-mixed cocktails at a very insalubrious and not entirely legitimate warehouse in deepest, darkest Gloucester. The experience was often exciting and terrifying in equal measure and certainly left an impression, surely the only way to go was up . . .A few years down the line and the chance to become a licensee of lively late night West End venue was my introduction to high volume bars and showed me the peaks and pit falls of the hospitality industry. Every job here was tackled from tending the bar, banking, stock control, P&L, disciplinaries, training, ordering, cellar management and even stepping into the kitchen to run the grill.

Creating signage, blackboards and murals for bars, clubs and restaurants.