Hello, I'm Matthew.

I am creative, outgoing and good at handling difficult situations under pressure. I feel that I understand customer service well and can use my bright personality to help deliver good service and motivate others.

In my current position at 21 Crimes, I have learnt an array of skills from basic preparation techniques to using a sous-vide, infusing, pre-batching and experience in making my own cocktail bitters. In the service area I have been experimenting using products such as shrubs, acids and tinctures in creating my own drinks and amplifying the classics. Here I have also been participating in menu writing, brand trainings and of course regular bar shifts where there is always time to enthuse customers about cocktails I am interested in, whilst coming up with something that suits their personal taste. During my bartending career so far, I have learnt many skills required to be behind a bar including staying calm, being attentive, having a good understanding of spirits, beers & wines and knowing how to stay relaxed under pressure when you are given multiple orders. Working in the industry has developed my ability as a bartender through different readings such as The Curious Bartender series, Harry Craddock’s Savoy Cocktail Book and The Craft of The Cocktail by Dale DeGroff. These readings not only give me valuable knowledge but help build my skills in creating my own drinks, something that I have enjoyed doing more so recently. This has sparked through recent competitions for spirit companies like Italicus, Reyka and Jack Daniels in which I have created original drinks for. I also entered the Caorunn 10 Year Switch in which I got to the regional finals and more recently Arbikie where I have also reached the next stage. Out-with this I am always experimenting at home, whether its a simple infusion, an intense tincture or adding to my recent collection of unique and intriguing spirits/liqueurs. Moreover, I am always talking to friends, colleagues and family about this passion and ideas that I have. For example recently I have become interested in unusual and unloved French and Italian liqueurs like the unique "Strega". It is a herbal liqueur with around 70 different ingredients including mint, saffron and fennel. I enjoy using it in place of things like Chartreuse, whilst also using it as a base spirit in cocktails and encouraging customers and friends to enjoy it by itself.

International Bartender Course (4 weeks)

Grade B Kos - May 2018

Mixology Course (2 days)

Grade None Kos - Jun 2018

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