Interview: James Bradey and Warren Burns Liquid & Larder

LIQUID, LARDER AND LAUGHTER

Proving that in business there is also friendship are hospitality operators James Bradey and Warren Burns, aka Jimmy and Waz. The best friends since high-school are now the proud owners of five Sydney venues under their newly named group, Liquid & Larder (formerly 8 Hospitality). These include The Wild Rover, Grandma’s Bar and Wilhelmina’s, each reflecting their changing passions. Passionate is a good word to describe Jimmy and Waz, who let the aspects of life they enjoy most inspire their venues. Currently, that inspiration is led by their love of Italian wine and food, as the duo gets ready to open Bistecca this month. The new concept will bring together a modern-classic Italian bar, restaurant and bottle shop that we can already foresee Jimmy and Waz hanging out at over a bottle of Barolo and a bistecca alla fiorentina steak! Drinks Trade spoke with Jimmy and Waz to find out how Bistecca is coming together and the secret to keeping their friendship fun and creative among the hard graft and long hours.

Drinks Trade: How did you both get started in hospitality?

James Bradey & Warren Burns: Somewhat by accident as most Aussies do, travelling through the UK. We both started working for a group in Edinburgh called Montpeliers.

DT: When did you set up 8 Hospitality and what were your hopes and dreams for the group then?

JB & WB: It was 2009 after the liquor license changes came about that helped small bars to open. Our initial hopes and dreams were to open six venues in ten years. We now have one year and one venue left to achieve that target. More importantly, though, we have a passion for delivering genuine hospitality.

DT: What is it like having five venues under your guidance and what do you think the current landscape is like for the bartending and retail liquor industry in Sydney?

JB & WB: We love the fact that we get to work with our mates and feel very privileged to have grown our business. We are now responsible for the employment of over 50 people, all passionate about their industry. The hospitality and liquor industry in Sydney and Australia over the last 10 years has improved out-of-site. The number of venues including bars, restaurants, craft breweries and boutique bottle shops that have opened has really helped to transform Sydney’s entertainment offering and patrons now have a greater care for what they are spending their money on. work together, we are mates first and foremost, so we do go around to one another’s for BBQs where there is always plenty of booze. And the first week of January is always spent at the cricket!

DT: If you weren’t running venues, what would you be doing?

JB & WB: No idea!

DT: Bistecca is your first multi-concept venue encompassing a restaurant, bar and bottle shop. What drove the decision to open your first retail store?

JB & WB: We want our guests to be able to see and touch the wine bottles to enhance their experience. We love the idea of people being able to take home what they have enjoyed with us.

DT: Like the restaurant and bar, is the wine shop going to be Italian themed as well?

JB & WB: The wine shop will only sell Italian wine varietals grown in Italy or Australia; it will be a very specialist boutique store.

DT: How easy have you found sourcing all Italian wines for Bistecca?

JB & WB: Thankfully, we have an Italian sommelier on board who has an amazing knowledge of the products and Australia already imports a decent amount of Italian wines. We are also importing a few products ourselves.

DT: Would you say there is an overall theme or philosophy across your venues?

JB & WB: We have two main philosophies that all our venues adhere to. The first is the five senses approach, meaning our venues ensure all five senses are working in perfect harmony. The second is reading the customer and giving them their desired experience. Also, just being hospitable and friendly.

DT: How much spare time do you get in between managing all of your venues and what do you like to do in your downtime in Sydney?

JB & WB: Our spare time fluctuates dramatically, depending on if we are opening a site, then we work 100+ hours, or if we’re more settled. Our downtime is very much spent with our young families and even though we

DT: How easy was it to get a licence for the bar, restaurant and bottle shop?

JB & WB: The bar and restaurant licence took approximately two years to get and the off-premise bottle shop licence is still pending due to the lock-out law restrictions.

DT: Can you tell us about the inspiration behind the Italian theme at Bistecca?

JB & WB: We have both travelled through Italy several times over the past 15 years and have always had a love affair with the food and wine there, as well as the important role it plays in bringing family and friends together around the table to enjoy life.