Perspectives
Season 1
Raw Materials & Flavour
In this episode, our experts focus on two of the most important components of making drinks – raw materials and flavour. By balancing old ways of presenting flavours with new ones, exploring other supply chains for our ingredients and educating guests on the produce that goes into their drinks, bartenders can start to answer the question: what is the essence of flavour?
From the importance of understanding ingredients, to sourcing seasonally, creating uniqueness and finding an identity: this episode explores how bartenders can be leaders in changing consumers' (and future bartenders') understanding of produce and how it relates to flavour.
Contributors
Franco Fubini
Founder and CEO, NatooraFranco Fubini is the Founder and CEO of Natoora. Natoora was found in 2004 and it starts life as the first online Farmers Market, connecting customers to some of the country’s best butchers, fishmongers, cheese mongers and growers. Natoora goal is sourcing directly from producers who share their dedication to flavour. It’s more than 10 years that Natoora radically seasonal produce is shaping the way chefs and bartenders cook in over a two thousand kitchens and bars across London, Paris, New York, Copenhagen, Miami, and Melbourne.
Show MoreFranco Fubini
Founder and CEO, NatooraFranco Fubini is the Founder and CEO of Natoora. Natoora was found in 2004 and it starts life as the first online Farmers Market, connecting customers to some of the country’s best butchers, fishmongers, cheese mongers and growers. Natoora goal is sourcing directly from producers who share their dedication to flavour. It’s more than 10 years that Natoora radically seasonal produce is shaping the way chefs and bartenders cook in over a two thousand kitchens and bars across London, Paris, New York, Copenhagen, Miami, and Melbourne.
Show Less
Clementine Hain-Cole
Head of Education, NatooraTo Natoora, education means equipping everyone – from home cook to chef to schoolkid – with the skills and knowledge they need to have a positive impact on the food system. Clementine took on the challenge with experience on both sides of the pass, trained at Ballymaloe and Alice Waters’ Rome Sustainable Food Project, and a boundless appreciation of the farmers who put good food in our hands. As Head of Education, Clementine drives Natoora’s internal and community knowledge-sharing programmes, including the partnerships with Chefs in Schools and Greenside Primary School, and a six-farm trial of the Sustainable Food Trust’s Global Farm Metric.
Show MoreClementine Hain-Cole
Head of Education, NatooraTo Natoora, education means equipping everyone – from home cook to chef to schoolkid – with the skills and knowledge they need to have a positive impact on the food system. Clementine took on the challenge with experience on both sides of the pass, trained at Ballymaloe and Alice Waters’ Rome Sustainable Food Project, and a boundless appreciation of the farmers who put good food in our hands. As Head of Education, Clementine drives Natoora’s internal and community knowledge-sharing programmes, including the partnerships with Chefs in Schools and Greenside Primary School, and a six-farm trial of the Sustainable Food Trust’s Global Farm Metric.
Show Less
Shinya Sakurai
Owner of Sakurai Japanese Tea ExperienceOriginally a bartender, Sakurai became enamored with tea while working as the manager of designer Ogata Shinichiro’s tea shop, Higashiya and restaurant, Yakumo Saryo. “Besides learning about Japanese cuisine and sweets, I got to know the many different tea selections,” Sakurai says. “I was amazed by the depth and variety of flavours and began to appreciate the hard work and patience that goes into this tradition. It took me 12 years to master the art and craft of tea-making”. Over the years Sakurai has developed what can best be defined as a tea ceremony for modern times. He opened Sakurai Japanese Tea Experience, a copper-cladded tearoom from the bustle of Minami-Aoyama. His tea menu can offer up to 30 different types of Japanese tea per day. Tea-based cocktails also feature prominently. Sakurai Tea is a unique tea counter that offers a selection of Japanese tea and Japanese tea–infused spirits.
Show MoreShinya Sakurai
Owner of Sakurai Japanese Tea ExperienceOriginally a bartender, Sakurai became enamored with tea while working as the manager of designer Ogata Shinichiro’s tea shop, Higashiya and restaurant, Yakumo Saryo. “Besides learning about Japanese cuisine and sweets, I got to know the many different tea selections,” Sakurai says. “I was amazed by the depth and variety of flavours and began to appreciate the hard work and patience that goes into this tradition. It took me 12 years to master the art and craft of tea-making”. Over the years Sakurai has developed what can best be defined as a tea ceremony for modern times. He opened Sakurai Japanese Tea Experience, a copper-cladded tearoom from the bustle of Minami-Aoyama. His tea menu can offer up to 30 different types of Japanese tea per day. Tea-based cocktails also feature prominently. Sakurai Tea is a unique tea counter that offers a selection of Japanese tea and Japanese tea–infused spirits.
Show Less
Vijay Mudaliar
Co-owner of Native Bar and Analogue Bar, SingaporeVijay is a star in the Singapore Cocktail Scene. His career started in 2008 as a student looking for spare cash. An opportunity came knocking when Michelin Starred Chef Jason Atherton was expanding in Singapore. Vijay worked is several different places around the world, from The Library in Singapore to The Blind Pig in London till the Operation Dagger, a progressive bar that explores distillation, fermentation and other forward-thinking techniques. Vijay is also a pioneer in Singapore for a modern form of foraging coined as 'urban foraging' which involves searching for wild food resources and incorporating them into cocktails. Nowadays, he runs Native, that seats no more than 30 people; his way of operating is revolutionizing: the way to think about waste, sustainability, and responsible bartending.
Show MoreVijay Mudaliar
Co-owner of Native Bar and Analogue Bar, SingaporeVijay is a star in the Singapore Cocktail Scene. His career started in 2008 as a student looking for spare cash. An opportunity came knocking when Michelin Starred Chef Jason Atherton was expanding in Singapore. Vijay worked is several different places around the world, from The Library in Singapore to The Blind Pig in London till the Operation Dagger, a progressive bar that explores distillation, fermentation and other forward-thinking techniques. Vijay is also a pioneer in Singapore for a modern form of foraging coined as 'urban foraging' which involves searching for wild food resources and incorporating them into cocktails. Nowadays, he runs Native, that seats no more than 30 people; his way of operating is revolutionizing: the way to think about waste, sustainability, and responsible bartending.
Show Less
Constança Cordeiro
BARTENDER AND OWNER, TOCA DA RAPOSAA Portuguese native, Constança spent several years training in mixology in some of London’s top cocktail bars. A couple of years ago, she decided to move back to her home country and open her own bar - Toca da Raposa. Her cocktail bar focuses on using freshly foraged or locally-made ingredients and supporting local producers. “I have to say hospitality and flavor has always been my passion. I love to entertain people and make them feel good.” This original, contemporary cocktail bar has its finger on the pulse when it comes to sustainability trends. Toca da Raposa’s founder, Constança Cordeiro, highlights seasonal, foraged and locally-made ingredients in her bar when she’s not running foraging expeditions in the forests outside of Lisbon.
Show MoreConstança Cordeiro
BARTENDER AND OWNER, TOCA DA RAPOSAA Portuguese native, Constança spent several years training in mixology in some of London’s top cocktail bars. A couple of years ago, she decided to move back to her home country and open her own bar - Toca da Raposa. Her cocktail bar focuses on using freshly foraged or locally-made ingredients and supporting local producers. “I have to say hospitality and flavor has always been my passion. I love to entertain people and make them feel good.” This original, contemporary cocktail bar has its finger on the pulse when it comes to sustainability trends. Toca da Raposa’s founder, Constança Cordeiro, highlights seasonal, foraged and locally-made ingredients in her bar when she’s not running foraging expeditions in the forests outside of Lisbon.
Show LessFurther Reading
Article
Why Natoora needs you to help them change the food systemProduce supplier Natoora has spent 20 years building a business that celebrates where our ingredients come from. Head of education, Clementine Hain-Cole, explains why bartenders should be supporting the farmers who grow them To Natoora, education means equipping everyone – starting from schoolkids and running right up to bartender, chef, home cook and everyone in […]
Article
The ugly movement: Embracing imperfect produce in your barThe ugly food movement has been fighting the food-waste-fight around the world, but there is still plenty of work to be done. Here, we outline the implications of food waste on our planet and explain how you can be part of the solution When thinking about the journey fruits and vegetables endure, from farm to […]
Article
The origins series: How quinine’s medicinal properties created a classic cocktailFrom curing malaria to being the catalyst for the gin and tonic, quinine has a storied history. In the third of our origins series, we explore it roots and how it became part of liquid history The year is 1638. Nine years had gone by, the legend goes, since Lady Ana de Osorio had first […]
Article
The origins series: The history of sugar and its role in cocktail cultureFor thousands of years, sugar has been a valued commodity around the world. As part of our series on origins, we take a whistle-stop tour of its history and its journey into the worlds of spirits and cocktails
Article
The origins series: The many uses of grains for making drinksFrom their role in the history of humankind, to their transformation into beer, whisky and more, we dig into the origins of grains in the second in our ongoing series
Article
Seasonality, terroir and globality: How time and place can impact flavourWhen it comes to looking beyond the back bar, working seasonally is an undertaking that is becoming more pertinent among the bartending community. Millie Milliken asks bartenders from Australia, Japan and Peru how time and place impact how they work
Discover Campari Academy
With insight and knowledge from industry icon Monica Berg, we’re looking beyond the bar to educate and inspire bartenders at all levels of their careers on a global scale in a way that’s never been seen before.
