Behind every great bar experience is a team of professionals shaping what, where and how we drink – from bartenders and venue managers to brand ambassadors and drinks consultants.
In this series, Bars & Cocktails sits down with the people behind the scenes and behind the bar to celebrate their careers and their craft. Each week, we’ll talk drinks, service, culture and community, and dive into the real conversations happening behind the bar.
Today we’re joined by Sophie Smallwood, event manager at Club Suntory. She is a leader in Suntory’s award-winning trade advocacy program and has her finger on the pulse when it comes to the bar industry. Sophie sits down with Bars & Cocktails to discuss what makes a career in the bar industry special.
Bars & Cocktails: Can you tell us about your current role and what it entails?
Sophie Smallwood: I’m the events manager for Club Suntory, providing professionals at every level of their career with knowledge, techniques, and inspiration they need to excel. My job relies on coming up with creative concepts across a range of Suntory’s core brands, reviewing how to best engage and upskill our members in-line with brand strategy and new product development. Being organised, working to timelines, engaging with the right talent and venues to coordinate our events to a high standard, is a huge part of the job, ensuring everything Club Suntory does is memorable, beneficial (and banging!). The Suntory Cup Cocktail Competition is currently a huge focus and I’m so excited to see our theme – ‘Reinvigorate the Retro’ come to life, with the fun and flair of old-school cocktails coming out the woodwork!
B&C: How long have you been in the drinks industry, and what is it about the industry that continues to excite you?
SS: Nearly 10 years. From 2016-2021 I worked agency side at Sweet&Chilli which gave me a great understanding of various alcohol categories, briefs and budgets to manage around varying tiers of advocacy across Australia and New Zealand. I got to work with and learn from huge industry players, including Sean Baxter, Krystal Hart, Jamie Flemming, Nat Ng, Simon McGoram, and I guess as a result what excites me are the people, new and old. I get energy off others. We’re all out to create memorable experiences and be part of a vibrant inclusive community. I love how rewarding my job can be, seeing people attend our events and smile and shine when they become familiar with Suntory’s brands. People ‘come as friends, leave as family’ – just as Jim Beam portrays.
B&C: What’s a drink trend you’re loving right now and one you wish would go away?
SS: The ‘mini’ serve concept. Cocktails as we know have got expensive. This is a great way of convincing the consumer they’re not spending so much money, still allowing them to try new things and hopefully having more than one or two drinks. It helps me get around and support more venues, reduce waste, and let’s face it, my hangover pain!
Go away? Drinking at home. Press pause on the Netflix people and go and support your local bar. Strike up a conversation with someone that might need to see a friendly face versus wasting life doom scrolling.
B&C: In your opinion, what underrated ingredient or technique do you think bartenders should explore more?
SS: For me, it’s a pretty simple one, but it’s the importance of temperature and dilution. Knowing how much ice to fill a highball with, making any block or cylinder ice look sharp and sophisticated, if it’s personalised with a branded stamp, even better! Making more of the theatre bringing glassware out of the freezer also in my opinion such an easy win from a visual, taste (and touch!) experience.
B&C: Can you tell us what your favourite bar is and why? What’s your go-to drink when visiting?
SS: Dean & Nancy, in Sydney. Being from London, a hotel bar will always hold a special place in my heart. The sophistication of the staff in blazers, someone opening the door on arrival, the elegance and polished look and feel and the sheer variety of people to watch on. I’m a classics girl, a Dry Martini, usually with Sipsmith London Dry or Haku Vodka, preferably a trio of olives. Give me a little salty snack on the side, I’m in for another round. I blame Wen Wang and Hunter Gregory for my obsession before Dean & Nancy’s doors opened. How they take your glass away and pop it in the freezer to keep cool as you go to the bathroom – GENIUS.
B&C: What makes a good bartender a great bartender beyond just making drinks?
SS: Omotenashi. The Japanese concept of welcoming and caring for guests with warmth, graciousness, and attentiveness. The service that goes above and beyond to make your experience memorable. We’ve made this an integral part of the Suntory Cup, inviting people to put into words how they can elevate their cocktail through much more than just taste and appearance. For me, it’s nice to know someone has seen you enter their venue, even if they’re busy and might not be able to get you a drink just yet – a simple smile (or ‘Ciao!’) can go a long way!
B&C: What three things do you think make a successful bartender?
SS: 1. Charisma – bring the power, passion and energy people! Make me want to stay, sip and spend!
2. Be a forward thinker – this one relates well to Omotenashi in my opinion, jumping on the needs of the customer before they have to ask. Getting stuff done, before being told.
3. Professionalism – taking care and pride around what they do (in a subtle and refined way… like us Suntorians!)
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