Chelsie Bailey prepares for her new role at the Savoy's American Bar

As Chelsie Bailey prepares for her new role as head bartender at the American Bar at the Savoy, she talks about innovating while staying true to the classics

 

Where were you in your career when you decided to take on the American Bar?

 

I was at Happiness Forgets in Hoxton in London for two and a half years, and prior to that I spent nine years in Bristol, where I really got into cocktails and cocktail competitions. I got into the global top eight of the Bacardi Legacy competition in 2019 and, as much as I loved Bristol, I really wanted to be in the thick of it and London is one city that leads the cocktail scene. I wasn’t looking to move on from Happiness Forgets, but when the most famous bar job in the world comes up – well, you know.

 

Does the role come with a lot of pressure?

 

When it sinks in, I’ll let you know! I think if anything it is quite overwhelming. It is slowly sinking in now, but I don’t know if ‘pressure’ is the right word. I’m aware I will be in the spotlight quite a lot, but I’m treating it as just another bar I’m working in. I think when I’m actually there in the uniform it will hit me.

 

What are your priorities when you start?

 

There’s nothing that I want to immediately change. It is going to be a very different environment for me, which really excites me, and it will be about building the right team and learning the ropes and after that I’ll look at the menu concept. I want a team of really lovely people, obviously as diverse as possible, and not just in terms of gender. I have built a reputation in the London scene and there are people who do want to work for me.

 

How do you think your style of bartending will impact this bar’s drinks?

 

I think I am quite a traditional bartender and very focused on the classics – I twist classics. The Savoy Cocktail Book has paved the way in our industry, so I think I’ve got the right balance of being innovative but also classic. I want to stay true to the bar and the style and the team, so I’m excited to see what the team bring.

 

The menu isn’t the priority though, as I want to get comfortable and get the team up and running – I do have a couple of cool concept ideas, but I’m trying not to get caught up in those at this stage.

 

What mindset will you be going in with, considering the bar’s award-winning history?

 

It is a crazy-famous bar and I think that I can make a good contribution to our industry by being in that position. Obviously we would love to win awards, but it is about making nice drinks, being nice to people and creating a great team.

 

I want to make the bar more approachable – still offering luxury service – but to make it everyone’s favourite bar.

 

Is this a dream come true?

 

Head bartender at the Savoy was always that job that was unattainable, so it is quite nerve-racking – if you told me five years ago I’d have this job, I’d be laughing at you.

 

Seasonal food and drink pairing: 2008 Muscat de Beaumes de Venise Cuvee Les Trois Fonts, Domaine de Coyeaux + apricots

 

Sweet wines and apricots are a match made in heaven and this Muscat, made of 100% Muscat Blanc a Petites Grains from the Rhone Valley, is a top contender. Lychee and candied apricot combine with pear and pineapple and, while being a sweet wine, the finish is fresh and elegant too.