00:00So I am here in what appears like a Bristol library, but I've got a sneaky suspicion
00:07it's a little bit more than that.
00:10Ooh, something's definitely happening.
00:20So the library was created for our customers to be able to have pre and post drinks originally,
00:26but thankfully the library's now turned into a staple part of Bristol hospitality, mainly
00:33due probably to the entrance and the quality of drinks we serve here, and the style of
00:38the venue, which is in keeping with most of our venues that we build.
00:42Definitely focused on an experience here, and it's all about the human interaction and
00:48being able to go out and try new, exciting things, and a lot of what we do here is try
00:52and bring weird flavour combinations together that people wouldn't necessarily have thought
00:56to do themselves, and I think that kind of creative tasting is what brings people back
01:03out to bars and that kind of thing.
01:05So this part of Bristol is the oldest part of Bristol, right by Castle Park, which used
01:09to be the main centre of Bristol before the Blitz.
01:12The Mug Shop building we have down the road is like 198 years old, so we kind of fell
01:16in love with this part of Bristol, just purely because of the age.
01:20It's stunning, and then luckily enough we were able to get hold of this venue here,
01:25the library, so all our businesses are kind of stretched on this street.
01:28I'd say we're quite unique, so the library itself is a multi-use venue, so in the daytimes
01:36on the later part of the week and the weekend, we open up as an afternoon tea parlour.
01:43To be honest, I think it would be the same for most chefs, it's a bit of a noisy world
01:47out there, and there are very few moments where you're just fully doing what you're
01:51doing, as opposed to focused on X, Y, or Z.
01:54So this is a macaron, or macaroon, which is it?
01:59It's a big difference, a macaroon is like this, and a macaroon with an S is actually
02:06the little ones with coconut, so it's not the same.
02:12So let's try a macaroon, a macaroon, a macaroon, cheers.
02:16So is a margarita a popular cocktail here?
02:28Definitely, we have a lot of people that come here specifically for margaritas, which, yeah,
02:34of course, more than welcome, and then you have to have a sip to make sure that it tastes
02:38well.
02:39So you've done half a rim?
02:40Half a rim, just yeah, to make sure that if someone doesn't want a full salt rim, they
02:46can choose to not.
02:47They look so elegant as well.
02:48They are very, very nice.
02:49Happy?
02:50That is delicious, thank you.
02:51Lovely, well done, of course.
02:52Well now I feel like I've got a cocktail qualification.
02:53Yeah, absolutely, you definitely do.
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