How I Got Here: Henry Ayers
Why hospitality?
For me it is one of the most diverse and inclusive careers out there. If you want to succeed then you’ve got to put the hours in. I have always enjoyed being the host, handing out bagful's of advice and coffee chat. Now I work closely with restaurants of all sizes to find the right coffee culture for them. That can include everything from finding the right coffee machine, providing SCA and barista training to auditing and quality control. It's about being inclusive, generous and giving the team the tools to succeed because superb coffee is a right not a luxury, it should be for everyone. I’m never tired of hearing their stories, how they got to the here and now.
Tell us something you wish you had been told at the start of your career?
Experience is everything, get as many courses as you can under your belt, get coaching, be it in front of house, in the kitchen or at the bar. Attend as many relevant seminars as you can. Gain as many qualifications as you can. Thirst for knowledge (and good coffee!) should never stop. A great chef, bartender or barista never stops learning. In coffee, there are always new roasts, new origins, new processes, new kit, and a new way of doing something.
What’s your favourite restaurant or group of restaurants (besides your own)?
Hoxton (Ennismore), especially their concept restaurant downstairs at their Holborn site in London (Rondo Le Cave). Plus Tom Bryne heads up the drinks programme there, and extremely good it is too!
What motivates you?
Hospitality in general, we have such a diverse industry, that and no two days are going to be the same. Going into any of our coffee houses is a chance to catch up with the team at site and experience well mannered coffee. Also new projects, either our own or customers, which keeps things fresh. This month we’re launching our home compostable coffee pods, which is a huge step for us both in development of a new product and also for our sustainability credentials.
What keeps you up at night?
Caffeine (knowing that that last coffee was probably/definitely a bad idea). That and my cat, Mr Bear, likes to be heard and appreciated, don’t we all?
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
Dick Bradsel, bar guru and famed creator of the espresso martini; Martin Dover, formerly of Browns restaurants; and Marco Arrigo, formerly of Illy coffee.
Best business decision?
Going it alone, having the belief that it was going to work and be ok. Self belief is not as easy as one might think. Have no doubts, believe and chase the dream! We struck gold with our Piccadilly site for our flagship coffee house. Such a prominent space in the heart of the West End. And the latest decision to expand our roastery, which means we can ensure we can now meet growing demand. Its going to be the epitome of the Gentlemen Baristas Coffee experience. With a coffee school too, a place to educate, entertain and infuse! I’m confident it’s going to be a place where people want to come and see what we do, whether industry, coffee nerd or just curious.
Worst business decision?
Not investing early enough in the right infrastructure for rapid growth.
What time do you wake up?
5:30am.
Coffee or tea?
Coffee, definitely coffee, no one is going to like me in the morning without it, especially me. With two young children and a noisy cat I have to have it at the start of the day, and keep it coming!
How often do you check your email?
Too often, way too often... I'm looking at them right now.
How do you let off steam?
Gardening and cooking with my sons.
Favourite holiday destination?
Cornwall - each and every year, whenever I can.
What are you currently reading?
The Best of AA Gill (a collection of his work) and Gin glorious gin by Olivia Williams
What was your dream job growing up?
Voice overs for children’s programmes… I still do silly voices - my children love it, wife not so much, customers undecided.
What piece of advice would you give to those looking to climb the rungs in the business?
Get as much experience as you can, push yourself beyond your comfort zone. Be tenacious, never give up... Be a gentlemen barista, it's not a gender thing, it’s a behaviour thing. We're all about being well-mannered, helpful and generous to our customers, clients, suppliers and colleagues.
If you could change one thing about the restaurant industry today, what would it be?
Compassion.
Bio
Born in Hereford, Ayers studied Town and Country Planning at the University of Westminster. He later went on to study at UWE Bristol. It was there that Ayers 'fell into hospitality' and realised he loved it. "A ready made family and passport to any town or city here or further abroad... I've never looked back," he says. His early career saw him work in the opening teams for Belgo in Bristol, and Browns in Bath. He later worked with the likes of Organic Café in London as general manager; and in the sales team for Illy. Ayers launched The Gentlemen Baristas in 2014 with business partner Edward Parkes.
