Manning the cocktail bar on the Hoshizaki Gram stand at Hotelympia is Daniel Schofield, a member of the team behind Tony Conigliaro’s 69 Colebrooke Row, the Drink Factory and Bar Termini.
Acknowledged as one of the UK’s pioneering drinks creators by continually working to break the boundaries surrounding drinking experiences, Tony is one of the most respected bartenders in his field. In fact, since its launch 6 years ago, 69 Colebrooke Row has been a permanent fixture in Drink International’s ‘The World’s 50 Best Bars’.
As the first of its genre to take a scientific approach to constructing drinks, now explored even more fully in the bar’s continuously expanding laboratory, the Drink Factory, it is little wonder that analysing the role ice plays in a drink is a crucial consideration.
Tony ConigliaroAs Tony explains, “At the Drink Factory and throughout the bars, we look at producing everything to the maximum quality possible. We devote a great deal of time to developing flavours and refining the balance of our drinks, and Hoshizaki ice gives us the consistency and quality we need to pass this on to the customer. The clarity and denseness of the ice is unrivalled and we use it across the group.”
The Drinks Factory team has devised a special menu, including some Colebrooke Row classics, all utilising Hoshizaki ice, for visitors to Stand 3830.