After he began bartending at 25 years old, Matt Whiley soon tired of making endless vodka-and-tonics for unadventurous imbibers and began to experiment. He distilled his own spirits and embarked on a mission to challenge people’s perceptions of cocktails.
Six years and many accolades later, he’ll make you a drink out of pretty much anything: clarified tomatoes, beef dripping, even pig’s blood. ‘My signature style is creating spirits that can’t be found anywhere else,’ he says. ‘Redistilling vodka, gin, rum and adding my own twist.’ With fellow mixologists Tristan Stephenson, Thomas Aske and Bryan Pietersen, Whiley opened quirky London speakeasies Purl and the Worship Street Whistling Shop. ‘We started the trend for theatrical service. We’d go to China Town with a ten-pound note and make a drink from ingredients we came across.’
As part of his own, solo venture, Talented Mr Fox, Whiley is currently enjoying a residency at One Leicester Street. He is proudly sympathetic to the history of the cocktail, but ‘I also love to push the boundaries with modern techniques.’
Whiley’s favourite cocktail? His version of the Sazerac, a New Orleans original. ‘My variation is cognac and rye whisky stirred down with Peychaud’s bitters and sugar and served with an absinthe “air”. I call it the Green Fairy Sazerac.’
London life is a big inspiration for Whiley. 'When I started my bartending career, everyone was looking to New York for trends. Now I think it is great we are exploring London for flavours and inspiration'
Asked what he does in his spare time, the mixologist says: 'Believe it or not I like to hang out in bars. I'll go to the Blind Pig in Soho [pictured], where you can get a cocktail made from ingredients like spiced pineapple falernum, Skittles-washed vodka and Wham Bar syrup'
The mixologist is currenty in residence at One Leicester Street, where his signature playful style is emmulated in the accessories at the bar
It's the little details that are most inspiring for Whiley. 'When a fox attacked my rubbish bins I made a cocktail served in a mini wheelie bin, with a tiny black plastic bag of "bin juice" attached' (pictured far right)
The bar and restaurant at One Leicester Street work closely together. 'Officially the bar doesn't open until 4pm but I like to get in early and prep for the evening,' Whiley explains. 'I'll talk to the chef about getting hold of foraged products, and maybe mash up some pistachio nuts to make pistachio gin'
Whiley began his career by distilling his own spirits and since then has embarked on a mission to challenge people's perceptions of cocktails
'I'm always trying out new ideas,' says the mixolgist. 'My signature style is creating spirits that can't be found anywhere else; redistilling vodka, gin, rum and adding my own twist'
Proudly sympathetic to the history of the cocktail while always pushing the boundaries with modern trechniques, the mixologist's style is echoed in the atmosphere created at One Leicester Street
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