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Templeton Garden, the most recent property in the portfolio of new lifestyle hotel brand Miiro, has appointed Will Meredith at Daisy Age Drinks, as the hotel’s bar director.
Meredith leads the launch of Sprout, London’s newest cocktail bar, tucked away on Templeton Place in Earl’s Court.
With over a decade’s experience in the drinks industry, he joins Templeton Garden from his most recent position as head of bars at luxury restaurant group Tattu. Prior to this, he worked in some of the world’s most notable bar venues, including Dandelyan and Lyaness.
In both roles, he led cocktail development programmes and spearheaded the delivery of premium and innovative drinks, receiving acclaimed awards such as World’s Best Bar in 2018.
At Templeton Garden, he has been tasked with establishing the bar concept at Sprout, alongside Ellie Camm, the other half of Daisy Age Drinks. Meredith and Camm, together with bar manager Dominic Royle, have drawn inspiration from their experience in the drinks space, and the expansive garden overlooked by the bar.
The result is a menu which features both signature mainstays and a changing selection of serves, incorporating ingredients at the height of their season, including freshly grown herbs from the hotel garden. Guests will also be able to enjoy cocktails on the bar terrace, which acts as an outdoor extension for the summer months.
Unique to Sprout, Meredith and Camm have coined a “Keystone Cocktail” approach for the bar’s signature drinks, with each one centered around a “defining keystone element”, such as the colour, the ingredients, or a garnish.
On being appointed bar director, Meredith said: “I am pumped to be a part of the dynamic and forward-thinking professionals that make up the team at Templeton Garden. To be building a bar concept at Sprout is an honour and we have really high aspirations for the space.
“Our goal is to create an environment where the skill of bartending is celebrated. We want the energy to be driven by the bar team’s passion for innovation and a desire to share stories and truly connect with guests.”
