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Athens Bar Show – Schofield Guests

Daniel Schofield

Daniel Schofield has recently just left a position as Assistant Bar Manager at Coupette, a neighborhood bar with a French accent located in London currently ranked #18 in the World. Within the first year of opening, Coupette picked up ‘Best New Bar Of The Year’ & ‘Cocktail Of The Year’ at the prestigious Class Bar Awards 2018, along with Daniel himself being shortlisted for ‘Bartender Of The Year’. In July this year, Coupette was awards ‘Best New International Bar’ at the prestigious Spirited Awards at Tales Of The Cocktail and ‘Best New Opening’ at World’s 50 Best Bars. Daniel’s career started off 8 years ago in a high volume bar in Spain whilst on summer break from university where he studied Media & Events management.

Once back in England Daniel pursued his passion and rapidly expanded his skillset working in some of the best bars in the North of England covering all bases from classic cocktail bars to tiki bars. With a desire to progress and continue learning, he accepted a job offer from Little Red Door (currently ranked #11 at Worlds 50 Best Bars) in Paris in 2014 and spent the next year further developing his skills. After a career defining year in Paris, Daniel took on a role as Head Bartender at The Bar With No Name, 69 Colebrooke Row in London. Under the watchful eye of renowned bartender and industry pioneer Tony Conigliaro, Daniel progressed to learn a new style of cocktail making using advanced techniques at world famous creative space Drink Factory. Alongside his brother Joe Schofield; current International Bartender of the Year (Tales of the Cocktail Spirited Awards 2018), Daniel is set to open a new family run bar in their home town of Manchester.

Joe Schofield

Joe Schofield has bartended and lived in numerous countries across the globe. He currently splits his time working in Manchester and Asia with his own projects; Schofield’s and Sensorium. Schofield’s will be opening early next year in his home town with his brother Daniel, an awarded bartender in his own right. In July 2018 this year Joe was awarded one of the most prestigious honours an individual can receive in his industry, International Bartender of The Year in the Tales of The Cocktail Spirited Awards. This was shortly followed by an equally as prestigious title, Bartender’s Bartender at The World’s 50 Best Bars 2018. He is the only person in history to have won both of the awards. Joe was a contemporary art student in university when he fell in love with bartending, and quickly decided on a career switch. He established himself as one of London’s bartendersto- watch, leading to placements at internationally renowned cocktail bars such as The American Bar (No. 1, The World’s 50 Best Bars 2017).

He then moved over to Singapore to work with Chef Ryan Clift the owner of the highly acclaimed Tipping Club. It was here the duo created their multisensory menu concepts. First, they created the Memory Triggering aroma based menu, followed by what is believed to be the World’s First edible menu in the form of Gummy Bears. Both of their menus were recognised by Tales of The Cocktail Spirited Awards Top Ten World’s Best Cocktail Menu in 2017 and 2018 respectively. During his time at Tippling Club Joe established the Tippling Club in the Worlds 50 Best Bars at number 31 and Asia’s 50 Best Bars at number 7. Joe continued to lead the charge in racking up an impressive mantel of accolades for the bar in 2017 and 2018. He brought home the title of Best International Restaurant Bar at the Tales of the Cocktail’s 2017 Spirited Awards as Singapore’s only winning entry, as well as taking Top Ten nominations for International Bartender of The Year 2017 and Top Ten Bar Team of The Year 2018.

Joe continues working with Ryan Clift in their consultancy company Sensorium, where they have numerous projects in the pipeline across the globe. With their own gin brand on the horizon. He seeks to push the boundaries of modern-day cocktail culture by putting forth creative and conceptual libations that not only stand on their own, but also complement chef Ryan’s avant-garde cuisine with innovative pairing permutations.

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