Meet the Team….

Meet the Team: Real Stories from Some of the People Behind Liquid & Larder

As summer closes in, we’re getting ready to recruit across all Liquid & Larder venues — from the fire and theatre of Bistecca, to cocktail-fuelled nights at The Rover, the opulent yet jovial warmth of The Gidley, vibrant and sun soaked rooftop at Lottie, dynamic fast paced evenings at Alfie’s, and the neighbourhood buzz of Bar Julius.

Each venue has its own personality, just like the teams that bring them to life. We don’t want carbon copies, we want people who bring their passionate best selves, their quirks, and their individuality to every shift.

And while job ads tell you the basics, they don’t tell you what you actually want to know: what does it feel like to work here?

To find out, we sat down with four team members Georgie, Maddie, Liam, and Luke who live and breathe the L&L experience every day. They shared the real stories: the staff meals that get everyone excited, the moments in service that remind them why hospitality matters, the skills they’ve sharpened, and the culture that keeps them here.

These are honest, behind-the-scenes insights into what it’s like to be part of the Liquid & Larder family — the wins, the energy, the camaraderie, and the shared passion that drives every service.

If you’re thinking about your next move in hospitality, start here.

 

Liam

Demi Chef at Bistecca

1. What have you learned while working with us?

   While working at Bistecca and with Liquid & Larder, I’ve learned and refined many skills. The one I’m most proud of is cooking bomb-ass steaks with a beautiful crust and a succulent, tender core.

2. Can you share a memorable moment in service?

   Working in kitchens always has its pros and cons, but when you’re with your Bistecca colleagues, you’re reminded of our core values every day. Recently, I had a shift with Executive Chef Pip on the grill — lots of laughs, but more importantly, we were brainstorming ideas to further perfect our service and steaks. That collaboration is what it’s all about.

3. We’re big on family meals — do you have a favourite?

   At Bistecca, we take pride in serving a beautiful lunch for our team. With so much cultural diversity, we see a lot of different cuisines at family meal. One of my favourites has to be Samundra’s Nepalese chicken curry — so aromatic and spicy it leaves your mouth burning and wanting more.

Luke

Junior Sous Chef at The Gidley

1. What’s a moment during service that stands out to you?

   Getting flooded on a Friday night and going frantically downhill. Then Dibya looked at me and said, “Don’t stress, stress makes you old.” It’s those moments of humour and calm that keep us going when things get wild.

2. What’s something you’ve learned since joining Liquid & Larder?

   Before working here, my cuisine specialty was pub grub — everything from opening oysters to grilling steaks. But at The Gidley, I’ve expanded into fish butchery, dry aging, and the finer techniques that make our food stand out. It’s safe to say everything I’ve learned about precision and finesse has come from my time with L&L.

3. What’s one piece of advice you’d give to someone thinking about joining?

   Jump in. You’ll work hard, laugh harder, and learn from some of the best in the industry. The support, creativity, and respect here are second to none.

 

Georgie

Sommelier at Alfies

1. In your words, what does being an employee at Liquid & Larder mean to you?

   
   I really love being part of the team at Alfie’s, and the greater group that is L&L. There’s genuine care and respect not only for members of our immediate team, but also across other venues. Having a respectful and safe working environment is not something I take for granted.

2. We pride ourselves on providing our staff with a nutritious staff meal — what’s one that you remember and why?

   I don’t often have staff meals, just because of conflicting schedules, but I will ALWAYS make an exception for lasagne! If it’s lasagne and dessert… best day ever! Birthdays are also fun — cakes and candles and all that!

3. Can you describe a moment during service that reminded you why we do what we do?

   We have a lot of repeat customers at Alfie’s, which tells me we’re definitely doing something right! It’s nice to greet our guests by name, and know what they like to drink and eat — and have them know all our names in return. Feels like the very definition of hospitality: welcoming others through service, food, and entertainment.

Maddie

Bar Supervisor at The Rover

1. In your words, what does being an employee at Liquid & Larder mean to you?

   Working at Liquid & Larder has really rounded out my hospitality skills, especially in areas beyond the bar. With regular trainings and guidance, I feel so much more comfortable reading the room and being an active participant on the floor.

2. What’s a moment that reminds you why you love your job?

   Interacting with locals is one of my favourite parts of the job. Getting to know them by name and introducing people that feel like friends to new, exciting food and drinks. It’s those personal connections that make the nights memorable.

3. What’s your favourite staff meal and why?

   Staff food makes such a difference to our work life, and it’s fabulous to be part of a company with chefs who cook for their people too. It’s genuinely one of the greatest joys — sitting down with the team before service and sharing something hearty.

4. What’s a new skill you’ve developed while working at Liquid & Larder?

   I’ve learned how to create a true guest experience, not just serve a drink. From cocktail development to service flow, and even leadership — I’ve gained skills that make me proud and confident in every shift.

Thinking About Joining the Team?

If you’re passionate about food, drink, and genuine hospitality — and want to grow your career in an environment that values teamwork, creativity, and care — we’d love to hear from you.

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