Dick Bradsell was brought up in Cowes on the Isle of Wight. Hefirst started working for his uncle, a manager of the Naval andMilitary club, Piccadilly. He later then trained for 4 years as acocktail bartender under Ray Cook at the Zanzibar Club. After histraining he specialized in opening bars and clubs including Domechain, Groucho Club and the Flamingo Club to name but a few.Later he opened a bar consultancy company called Bar Solutions.He spends some of his time training bar staff around the UK.During the last decade, he started writing first for Arenamagazine, the Attitude and Time Out. He still has is own columnin Class magazine and is responsible of having to review thequality of cocktails in bars across the country. In a similar veinhe also judges about ten to twelve cocktail competitions a year.This year he's being chosen as one of the judges for theGlenfiddich Awards. Dick has also won numerous awards for hisimpressive cocktail making.
For further info contact Dinkesh Miesuria, Multi Media Arts. Tel 0161 832 7211.Top
Each week, in case you missed it (wot no pen andpaper at 3am?) you can find a short list of instructions here onhow to make the cocktails as explained by Dick.The Zombie | The Martini | The Daiquiri | The Singapore Sling |The Margarita | The Mai TaiThe Bloody Mary | The French 75 |The Irish Coffee | The Mint Julep
Ep 1|10: Fri Feb 25: Zombie.
Top cocktail action in thecompany of expert drinks-mixer Dick Bradsell. First out of the