Lottie Barnard, Below Stairs, Leeds; Sean Cavanagh, Hey Palu, Edinburgh; Luke Riley, Restaurant Pine, Newcastle; and Mathew Smith, Brain Jar, Hull are in the Top 10 Diageo World Class GB Competition finalists.
THE Top 10 were whittled down from 100 in the Diageo World Class GB Competition following five judging roadshow events, held in cities across the country, including London, Bath, Manchester, and Glasgow.
The bar tenders were tasked with serving up cocktails as part of the Diageo World Class 2025 festival, held in April.
Each participating bar served three bespoke cocktails inspired by their local community and based around a Diageo-owned spirit, such as Don Julio Tequila, The Singleton Whisky and alcohol-free brand Seedlip.
Judges included Monica Berg of Tayēr + Elementary; Sandrae Lawrence of The Cocktail Lovers; Millie Tang of De Vie; World Class ambassador Jo Last; and Don Julio brand ambassador Cara Watson.
The top 10 GB bartenders are:
- Sean Cavanagh, Hey Palu, Edinburgh
- Lottie Barnard, Below Stairs, Leeds
- Mathew Smith, Brain Jar, Hull
- Luke Riley, Restaurant Pine, Newcastle
Pine Restaurant head barman Luke Riley. Pic Credit: Kris Humphreys - Chelsie Bailey, Stonegate, London
- Yvonne P, Kwãnt, London
- Laurie Howells, Archive & Myth, London
- Oscar Perry, Murder Inc, London
- Emanuele Mensah, The Connaught Bar, London
- Mathew Arnold, Passing Fancies, Birmingham
The next stage is the final, a three-day immersive event in Scotland, where one winner will be selected to represent Great Britain on the global stage in Toronto, Canada, in September.
The winner of the national final will receive an all-expenses-paid trip to the global final in Toronto, an ‘unforgettable journey’ to New York City, a Soho House membership, and a two-year talent representation with Global Bartending.
Restaurant Pine’s head barman, Luke Riley, recreated his cocktail Golden Hour’ for the Singleton 12 of Dufftown “Sense the Moment” Challenge, “An immersive drinks experience that specifically explores how a person’s sense of touch informs their perception of flavour.”
Luke’s cocktail combines Singleton 12-year-old whisky with aromatised mead and caramelised honey.
The cocktail is then aged in a specially crafted bottle made from clay sourced around Hexham.
It is finished with a kyobancha tea ice cube and a hint of roasted walnut oil. During the tasting process, the judges were invited to touch and experience the various textures of the bottle and the clay coaster on which the cocktail was served, all while enjoying the drink itself.
Riley said: “Every year, so many bartenders give it their all in this competition, and it takes guts, passion, and a whole lot of hard work to get into the topflight.
“Massive respect to everyone who puts themselves out there this year – it’s no small thing.’’
The GB finals will take place in Scotland from June 16-18.
World Class launched in 2009 and has since offered bartenders a way of striving to achieve the highest levels of creativity and excellence in their craft.
At the time, perceptions of the bartending profession were shifting. The revival of classic cocktails was underway, and there was a growing focus on high-quality, artisanal ingredients.
