Two things jump to mind. Firstly, learn how to maximise people's strengths and develop their weaknesses. Secondly, the devil is in the detail, but don't let it consume you. 

Silverleaf prides itself on a world-class R&D program, empowering our bar team to continually push the boundaries and craft innovative creations. Our menu inspiration draws from the realms of art, design, science, and flavor to craft immersive dining experiences. We actively foster collaborations with acclaimed artists like Jake-Andrew Nason and Shaquille Keith, as well as forge strong partnerships with the world's most renowned spirits brands, expanding our global footprint. Silverleaf's global presence is highlighted by guest shifts in cities like NYC, Singapore, Paris, and Barcelona. Internally, our commitment to inclusivity shines through events that celebrate diverse communities, as demonstrated by our 2023 pride event.

At Silverleaf, we have a set of “golden rules” when it comes to our menu development.  One of them is, a large portion of our drink ingredients need to be made onsite in our lab or they won't go on the menu. This helps us to offer guests a progressive experience that cannot easily be reproduced elsewhere.

That has to be the pineapple miso. It was nominated for cocktail-of- the-year at the Class Awards just 3 months after we opened and has been consistently our best seller ever since. I spent many years developing a technique where you swap ingredients in caramels to produce exciting results. This was perfect with the pineapple miso caramel, which brings out the tropical and meaty notes of the Craigellachie 13yr Scotch base. It is rounded out by a brown butter bourbon and a tiny whisper of sugar for a complex, bittersweet old-fashioned style drink. 

The “low” and “no” trend continues to expand into new dimensions every year so catering to this is very important to ensure you are inclusive to all.

For our upcoming menu, we have created a set of highballs, utilising supercharged flavourful waters that we add to spirits. These will be available as non-alcoholic options with non-alcoholic 'spirits' for the same complexity you would find in their alcoholic counterparts. 

It is predicted that complex minimalism will be a forging trend for 2024 and I also expect the “low” and “no” trend to continue pacing, along with spritz style serves and botanical infusion spirits.