A MASTER mixologist from the Lakes rubbed shoulders with members of the global spirits industry at a glitzy lunch at London’s Kensington Roof Gardens.

Bruno Vilas, of the Forest Side, Grasmere, made the journey to the capital for the inaugural UK Bar Menu of the Year Awards, hosted by the Spirits Business to recognise the best bar and cocktail menus across the country.

Each menu submitted was judged by a panel of industry experts and the winners rowned masters of their category.

Vilas’s foraged and grown seasonal cocktail menu won through – claiming the title of Seasonal Serve of The Year 2016.

All of Bruno’s cocktail creations contain either foraged, grown or home-made ingredients from within the hotel’s 43 acres of grounds or from the surrounding countryside, including key ingredients such as woodruff, sea buckthorn, spruce needles, birch sap, meadowsweet, sloe berries and lovage.

The hotel also has a walled kitchen garden, where ingredients are nurtured.

Using a diverse range of fresh ingredients affords Bruno the opportunity to focus on preparation and presentation. As a result he is able to display a wide range of skills and techniques in presenting the cocktails he creates.

One example is his Woodruff Negroni made with woodruff infused gin, Aperol, Amontillado and Pedro Ximenez

And the Sea Buckthorn Kir Royal is made with sparkling wine, sea buckthorn and vanilla while the ‘Cumbrian Express’ is created with meadow sweet infused vodka, coffee liqueur and local coffee from Carvetti.

“The cocktails in our list are a true reflection of the local environment, its produce and landscapes,” said Bruno. “We present them in many cases as classic cocktails but with markedly different interpretations.’’

Kristiane Sherry, editor of The Spirits Business, said: “We are delighted to award Bruno’s ‘Garden & Forager’s Selection’ the accolade of Seasonal Serve of The Year 2016. The menu reflects an innovative array of drinks which combine woodland foraging with modern mixology.”