With a CV that reads like a usher to where to drink in London , Marcis has certainly been involve in some serious lachrymation holes through the years . Before becoming the oecumenical manager over at Mr Lyan ’s spot in the Mondrian Hotel , Dandelyan , he was at Bethnal Green ’s classic date spot , Satan ’s Whiskers . And before that , he spent several year create all form of wheels work over at 69 Colebrooke Row with Tony C. Since he join the squad over at the wine - centric Sager + Wilde , he has restfully developed an absolutely stunning cocktail menu , which is worth the visit alone – but the solid food is also vivid .
What have you been focusing on this year?Marcis Dzelzainis : Keeping matter uncomplicated and making sure that the deglutition taste the way they should . In terms of actual research , I ’ve been looking at forgotten component , such as nettle beer . These products were much more intimate to us before the industrialisation of nutrient and drink .
What was your proudest moment?Dzelzainis : I mean people ’s chemical reaction to the drinks inclination at Sager + Wilde in general , and how many the great unwashed say skillful things about it .
Courtesy of Marcis Dzelzainis
Why do you cogitate the London cocktail scene is so strong currently?Dzelzainis : That ’s an interesting head . I intend it ’s quite a assorted old bag , to be honorable . There is some majuscule stuff out there that does n’t get the recognition it necessarily deserve , and some really average hooey that obtain a lot of attention . I mean a lot of people are reacting to that , and decide to do things their way , industriousness recognition or not . To sum it up : Everyone wants to be a jazz musician , but no one wants to learn the blues .
Where do you recollect deglutition are headed in London in terms of trends , taste , and designs?Dzelzainis : I think London ’s key strength is how multicultural it is , and that makes it very irregular and interesting . It ’s really hard to predict trends , and also I assay not to give too much tending because I do n’t want to get caught up in it . Guest reaction and feedback is always the best gauge for what works and does n’t . I care the great unwashed who go completely off - piste but are somehow still in tune with the zeitgeist . The only things I would commit to saying are trends would be sustainability and zero waste . disregarding of what I think about drink and the citizenry behind them , these are both incredibly significant topics we as an industry involve to take on collectively .
Is there anything you may divvy up about your next plans?Dzelzainis : All things agave . Watch this space .
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