Drinks At Work with Sam Bygrave

By Boothby Media

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Episodes: 110

Description

The world of drinks is a big one. Drinks At Work talks to those who have built — or are building — rewarding and creative careers in the drinks industry, from bar owners to spirits marketers, brand ambassadors, distillers, writers and more. Hosted by Sam Bygrave and produced by Boothby Media.

Episode Date
Sean Baxter on the fight for attention; plus, what bars can learn from Never Never's brand refresh
Jul 09, 2025
How to own and run bars you want to spend time in
Jul 03, 2025
“Arrogance will never make a great bar,” says The Connaught’s Giorgio Bargiani
Jun 25, 2025
How Kayla Saito and Yao Wong developed popup menus abroad
Jun 12, 2025
“Opening a bar is about overcoming challenges,” says George Curtis
May 14, 2025
What makes the Brisbane bar scene different with Jacob Cohen and Charlie Hunter
May 07, 2025
Must-visit iconic bars (where the drinks may or may not be good), with Sebastian Cosmo Soto
Apr 24, 2025
Satan’s Whiskers on traditional bartending skills and classics, with Daniel Waddy and Finn Sugrue
Apr 16, 2025
Sebastian Tollius talks Clemente Bar, Eleven Madison Park, Maybe Cocktail Festival
Apr 02, 2025
Why Club Suntory — and the Suntory Cup — is back
Mar 26, 2025
Ivy Mix wants you to back the Rack
Mar 19, 2025
What Calliope Draper learned working three of The World’s 50 Best Bars
Mar 13, 2025
Matty Opai talks ‘invisible restaurant’ and 10 years of service at Icebergs Dining Room & Bar
Mar 04, 2025
Another round: how The World’s 50 Best Bars works with Emma Sleight
Feb 26, 2025
Stefano Catino on Maybe Cocktail Festival lineup, and the state of bars right now
Feb 19, 2025
Federico Malavenda on Fernet-Branca parties, myths, and how it became the bartenders’ handshake
Feb 11, 2025
Matt Dale on the brand ambassador role in 2025
Feb 04, 2025
Jason Williams on what to expect when Baptist Street Rec Club opens
Jan 28, 2025
How Trish Brew started a gin brand side hustle
Jan 22, 2025
2024's best bars, openings, and people with Cara Devine
Dec 27, 2024
Alexandre Gabriel on creativity, Planteray rums, GI rules, farming, and much more
Dec 18, 2024
Fred Siggins on new Australian rum, Melbourne pubs, and the Attica criticism controversy
Dec 12, 2024
Lachlan Bentley (Gimlet, Apollo Inn) on restaurant bars, collabs with Never Never
Dec 05, 2024
From butcher, to bartender, to whisky ambassador with Josh Davies
Nov 27, 2024
Dr Rachel Barrie has nosed over 170,000 whisky casks
Oct 17, 2024
A deep dive on how The Waratah works with Evan Stroeve
Oct 09, 2024
Talking awards, hospitality, and culture with Stefano Catino
Oct 03, 2024
Bars are where fashion, music, art (and food and drink) come together for Ross Blainey
Sep 25, 2024
‘That wine wankery makes people feel inferior,’ says Samantha Payne
Sep 12, 2024
Luke Whearty on five years of Byrdi, and why there are too many average guest shifts
Sep 06, 2024
Shirley Yeung on Mix Haus, working with Rhubi, and more
Sep 04, 2024
10 years in: Nick Corletto on Maybe Mae’s longevity and upcoming tour
Aug 07, 2024
“It’s about the storytelling for us,” says new Balvenie ambassador, Joseph Chisholm
Jul 31, 2024
Five years in with the co-owner of NSW’s number one bar, Sebastian Cosmo Soto
Jul 27, 2024
Mentorship, colour-coded calendars: how Jake Down won Diageo World Class Bartender of the Year Australia
Jul 19, 2024
How to open your first bar — what to know about landlords, money and more
Jul 10, 2024
Emma Sleight on how The World’s 50 Best Bars works
Jul 03, 2024
How the big Never Never deal got made (and what it means for the indie brand)
Jun 12, 2024
“I very much saw a gap in the market.” Sean Baxter & Cara Devine on creating brands
May 09, 2024
“I want to feel hosted.” Five years in at Alba Deli & Bar with Jamie Fleming
Apr 22, 2024
How much do you really know about cognac? Hennessy's Jordan Bushell wants to help you out
Apr 11, 2024
How (and why) Ben Luzz renovated a nearly 30 year old Melbourne icon
Apr 03, 2024
10 years in: how Ramblin’ Rascal Tavern survived, and thrived
Mar 14, 2024
Stefano Catino on the Maybe Cocktail Festival, Matt Whiley’s RE, and surviving tough times
Mar 07, 2024
“This industry is all about personality,” says Rooster Rojo’s Abbie Weir
Feb 27, 2024
Drinks At Work: The List — Jay Gray on how Sago House landed on the 50 Best Bars list
Feb 22, 2024
“It’s so easy to find fakery.” Stu Gregor on storytelling, Australian spirits industry, Four Pillars and more
Feb 07, 2024
How Byrdi's Samuel Thornhill created the 2023 Drink of the Year
Jan 30, 2024
‘The drink is important; people will remember the experience more.’ Eduardo Conde & Kate McGraw share World Class advice
Jan 25, 2024
Ross Blainey on the power of real collaboration for creativity, 2024 predictions
Jan 19, 2024
Garth Foster is bringing a long gone Sydney rum brand back to life
Dec 14, 2023
Mike Enright on what he's learned in 10 years of gin at The Barber Shop
Nov 29, 2023
Bartender Tim Laferla opened a distillery to make spirits from food waste
Oct 26, 2023
What does an independent bottler do? Simon McGoram on teaspooning, age statements, weird rum, and loads more
Oct 11, 2023
'Let's go down and beat them.' The state of Brisbane bars right now with Bonnie Shearston, Jamie Fleming, and Andie Bulley
Oct 04, 2023
How Cara Devine built a YouTube cocktail channel to over 150,000 subscribers
Sep 27, 2023
What's behind the latest agave boom? Three big agave brains share their thoughts
Sep 20, 2023
Evan Stroeve on what makes bars last, sustainable techniques and more
Sep 13, 2023
“Money’s not my driver.” Iain McPherson talks technique development, branding yourself and more
Sep 06, 2023
James Connolly got paid to open bars for others — now he’s opened his own
Aug 31, 2023
How to build a bar or booze brand — Future Proof Your Brand with Daisy Tulley & Wade Tiller
Aug 28, 2023
From bartender to brand owner and entrepeneur: Shaun Byrne from Maidenii and Marionette
Aug 24, 2023
Hamish Smith on bar awards, lists, and the future of drinks journalism
Aug 15, 2023
Steve Davis on what to expect when Tucano's Lounge opens
Aug 14, 2023
What to expect from Bar Kokomo, Anneliese Grazioli's second bar
Jul 19, 2023
How two bartenders turned a keg cocktail side hustle into a proper drinks brand
Jul 11, 2023
Why Sam Ng gave up the corporate brand ambassador life to open a bar
Jul 05, 2023
“Systems, service, culture.” How Frog's Hollow Saloon was named the best new bar (and the number one) in QLD
Jun 29, 2023
“It’s zookeeping.” Rocky Hair on hospitality (and giving people what they want)
Jun 07, 2023
“Think outside the box.” Mitch Townsend shares tips on entering the Flor de Caña Sustainable Cocktail Challenge, and crafting a lasting career
May 18, 2023
“We put our bar on the market, and put it all into starting Brix.” says James Christopher
Apr 11, 2023
“Stop thinking with the mind of a bartender,” says Simone Caporale
Apr 05, 2023
“Preparation is key.” Kate McGraw shares some World Class advice on comps, careers, and more
Mar 22, 2023
“Brands follow the money.” Charlie Ainsbury, Darren Leaney, and Mariella Menato on the future of drinks
Mar 15, 2023
“I started with $30K.” James Young on building a world-beating gin with no experience
Mar 08, 2023
“We weren’t mates.” Sean Baxter on how he went from bartender to co-founding one of Australia’s best gins
Feb 28, 2023
What does Krystal Hart look for when hiring an ambassador? ‘Passion.’
Feb 15, 2023
The bar as showroom: Barney Toy’s bar Clipper makes money many ways
Feb 08, 2023
Julie Reiner: ‘I’m not afraid to bet on myself and my team.’
Feb 02, 2023
‘My parents taught us to respect everyone,’ says Julio Bermejo, Tommy’s Margarita creator
Jan 25, 2023
‘We’re asking bartenders to think outside of the box,’ says Dre Masso
Dec 16, 2022
Simone Caporale owns the world’s number 3 bar, and wants to teach you his creative process
Dec 09, 2022
“I do it for the human aspect.” Maybe Sammy co-owner Stefano Catino talks about how he’s built a world-beating bar, and what to expect from their next venue
Nov 16, 2022
“It’s freedom within discipline,” says brand creator and bartender Orlando Marzo
Nov 03, 2022
'There's got be different ways of doing things.' Ryan Chetiyawardana talks creativity, reinvention, and what hospitality really means
Oct 20, 2022
“It’s adapt or die in hospitality,” says Kayla Reid, Speakeasy Group's new beverage creative & mentor
Oct 14, 2022
Lauren Mote on her global bartender advocacy job, and tips for Patrón Perfectionists
Sep 28, 2022
What does a group beverage manager do? Odd Culture’s Jordan Blackman explains
Sep 16, 2022
“You have to be a risk-taker,” says award-winning bartender Erik Lorincz
Sep 08, 2022
How The World’s 50 Best Bars works with Mark Sansom
Sep 01, 2022
Lee Potter Cavanagh on why he’s closing his bar after four years
Jul 28, 2022
How Theo Watt went from cocktail bars to creating DRiNK Magazine & Asia’s biggest bar awards
Jul 21, 2022
Over 135k subscribers: how Cara Devine built a YouTube cocktail channel
Jul 14, 2022
‘It just blew up, over 2.5 million views.’ How Jane Ryan creates drinks content for TikTok and Instagram
Jul 07, 2022
Holly Graham on how she wrote her first cocktail book, Cocktails of Asia
Jun 30, 2022
How Hayley Morison went from the bar to an award-winning brand role
Jun 23, 2022
How to get paid as a drinks photographer with Christopher Pearce
Jun 16, 2022
'We can spot insincerity a mile off,' says award-winning Evan Stroeve
May 20, 2022
Philip Duff has advice for brand owners, speakers, bartenders, and more
May 12, 2022
James Irvine thinks that “you’ve got to go in with some humility”
May 05, 2022
Bartending helped Dr Anne Brock be Bombay Sapphire’s master distiller
Apr 28, 2022
Ambassador Nick Miles wants to get to know you, not sell you
Apr 21, 2022
Penny Sippe on how she's growing a drinks events business
Apr 14, 2022
Michael Bascetta on Melbourne Cocktail Festival and building sustainable hospo businesses
Mar 31, 2022
Whisky ambassador Ross Blainey knows the power of a good story
Mar 24, 2022
James France on what makes a great spirits brand
Mar 16, 2022
Shay Chamberlain never wanted to be a brand ambassador... but that changed
Mar 07, 2022
Tim Stones quit a global ambassador job to become a distiller
Mar 03, 2022
Caroline Ashford on gin judging, building her brand, and making a career in drinks
Feb 23, 2022
Jason Williams never planned his unique, creative career in drinks
Feb 15, 2022