Peter Dorelli

What is your industry history?

Bar Manager, American Bar Savoy Hotel London – retired
Immediate Past President United Kingdom Bartenders Guild and current Education Secretary of the United Kingdom Bartenders Guild.

Where & when did you get your start?

Savoy Company – Initially opening the Pebble Bar at Stones Chop House in 1965 and then on to the American Bar at the Savoy Hotel. I have 40 years experience with the company.

Best Job experience ever in the industry?

The Savoy Hotel – serving the Queen Mother

What do you think is the greatest challenge facing the bartending community today?

To retain and develop individual personalities and character.

What one tip would you pass on to younger players?

Be gracious, enjoy yourself and smile.

What insights do you have into the Australian Bartending scene, now that have you judged the Untouchables 2007 top 50 entries?

A strong trend towards the use of cinnamon, cloves, vanilla, apple and raisins. I am sure there are other ingredients to complement the wonderful taste and integrity of the Glenfiddich range. There should less chef and more bar!

If you had the keys to the Glenfiddich distillery, what would you try and who would you take with you?

I went there in August with my close relatives (including my wife) which gave me the good excuse to quality control everything!!