This husband - and - married woman squad have had a wild ride these last few years . After function together at iconic Soho speakeasy Milk & Honey , they moved to New York to give the hail Dead Rabbit , only bring back back to London to open their own place in the wintertime of 2014 . regrettably , the site was short - lived , and they have drop 2016 throwing pa - ups ; Bobby has also work as saloon director of the multi - awarding deliver the goods Callooh Callay , which went on to succeed Best High Volume International Cocktail Bar at this year ’s Tales of the Cocktail . They have just declare that they have partner up with the squad behind Nightjar , and will be open a blank called Swift in Soho by the end of the class .
What have you been focusing on this year?Mia Johansson : Our focus this year was to build a stable platform for the future , to create a bar that will abide the test of time and make a happy , successful speculation for both us and our staff .
What was your proud moment?Bobby Hiddleston : Our proudest moment was when the newsworthiness [ of Swift ] hit societal media , and we felt so much incredible support from the existence . We have gone through a circle of rigorousness in the retiring two years , and this has pick out them all away , that this was what we were supposed to do .
Addie Chinn
Why do you recollect the London cocktail scene is so strong currently?Johansson : The London cocktail conniption has been made of strong friendships for a very long meter ; we have great mentorship all across the UK , which lets people learn and encourage them to open their own saloon . With this friendly relationship , you always feel receive into the chemical group , and brook by the industry . We all propose to help each other so much more than compete with each other . We are stronger together , and that is really show in London .
Where do you call back drinks are headed in London in term of trend , tastes , and designs?Hiddleston : I think simple and Hellenic is get back . We have view the scene go to experimental component you never thought would correspond in a cocktail , and people ’s roof of the mouth have been challenged in a slap-up way . But we desire to see the industry refocus on create great classic again and really step up the quality of base preparation and service .
Is there anything you’re able to share about your future plans?Johansson : We are going to make a great training programme for our staff that to a certain extent will be available to anybody who wants to join , industriousness or just concerned .
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