Recently named ‘Best Bar in the World’ at the annual Spirited Awards, and also scooping the World’s Best International Bar Team Award, clearly the staff at Artesian, at The Langham, London, are doing something right.
Showcasing an extensive Champagne list and an inventive menu of cocktails and blends, Artesian has an international reputation for outstanding creativity and service. One man who is playing his part in maintaining Artesian’s world-leading status is bar waiter Jamie Rhind.
At the age of 22 Jamie is learning from the best in the world, working with Simone Caporale, who was crowned the World’s Best Bartender, 2014. “If I used the word hero I’m sure I’d get a few laughs back at work, however I really look up to Simone and our head barman Alex,” he says. “I started at the bar with very limited knowledge and they have taught me a lot. We are lucky to have such talent in the team.”
Jamie joined Artesian having fallen into the industry during his final few years at school. When he was 18 he had the chance to go to The London Bar School for a month to learn all about cocktails. “After finishing top of my class, it showed me that I could actually forge a career in the industry,” he says. “I got offered the job as supervisor at the bar I was working in Ipswich, and stayed there for a few months, but I had a burning desire to move to London so I quit my job and started applying for jobs in London.”
Within a month Artesian came calling and two and a half years later Jamie is still there, and feeling right at home.
“I love having the opportunity to make someone’s day by giving great service and great drinks,” he says. “It’s all about creating an experience for them and satisfying our guests with five star service from the moment they walk in the door to the moment they leave.”
Offering an outstanding service to customers is a huge responsibility, something that people often underestimate. “Sometimes I think people don’t understand the pressure that you are under to deliver five star service. It’s not just taking orders and delivering drinks; it’s a whole lot more than that,” he says. “Everyday is different, I come across a huge range of requests which you have to try your best to carry out to please the guest.”
Jamie highlights the opportunity to travel, meeting new people and the day-to-day variety as reasons why young people should join the industry. He also believes there are opportunities for career progression. “The industry has massive room for progression and it can happen quickly. If you do your job properly and are open minded then when the opportunity arises you will have the chance to step up.”
Jamie’s career development is clear to see and his future looks bright as he continues to learn his trade at Artesian.
“I have seen myself in five years’ going from just starting out to working in the World’s Best Bar,” he says, “so I really don’t know where I will be in another five years. What I do know is that I want to help Artesian maintain it’s status of Worlds Best Bar for as long as possible.”
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