Former Diageo manager launches talent agency for bartenders

A former Diageo employee has launched a talent agency for bartenders to “eliminate confusion” over rates of pay for contract work.

The agency, called Global Bartending, will act as a mediator between bartenders and prospective clients by providing booking management, contract negotiations and handling payments.

Dan Dove, a former Diageo World Class manager, has signed a number of high profile cocktail experts and TV personalities to the agency including Merlin Griffiths, the resident spirits slinger on Channel 4 TV show First Dates, Hannah Sharman-Cox and Siobhan Payne, the pair behind London Cocktail Week, and Matt Whiley, owner of seasonal London cocktail bar Scout.

Dove said: “Global bartending will play a massive role for trade, consumers and bartenders. In the current climate and the difficulties that the hospitality industry are facing today, Global Bartending will open doors to talent allowing them to explore new paths in their career using their skill sets they have learnt over the years, bringing them new and exciting opportunities.”

The agency, which is the first of its kind in the industry, will feature detailed profile pages for all talent highlighting their specific skill sets and attributes, allowing prospective clients the ability to “make better business decisions,” according to a statement.

Dove hopes the agency will “eliminate confusion” by providing both talent and clients with legal contracts and scopes of work to “ensure clarity on expectations.”

While talent agencies for celebrity chefs are commonplace today, bartenders have also started to gain notoriety through TV appearances on shows such as Sunday Brunch, and through masterclasses at events such as the Mindful Drinking Festival.

Sharman-Cox and Payne said in a statement that bartenders have an opportunity to reach the notoriety of top chefs.

“The drinks trade has evolved so much in the last few years and with proper representation and professionalism – there is an opportunity for bartenders to begin to reach the notoriety of top chefs.”

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