If Grey Goose have selected him as one of the ?Established Iconoclasts’ to help search for the new generation of ‘Emerging Iconoclasts’ in the Grey Goose Iconoclast of Taste project.you like your cocktails with an experimental twist then there’s a good chance you’ll have tried or at least heard of 69 Colebrooke Row, The Zetter Townhouse (one of our all time FAV cocktail bars) and the brains behind them Mr Tony Congliaro. Tony is billed as one of the UK’s pioneering drink creators, breaking new boundaries at 69 Colebrooke Row. Only right then, that
What’s an Iconoclast we hear you cry…Well an Iconoclast is someone with a desire to ?break the mould’ and challenge the status quo, with the passion and determination to see their vision through. Just like the creators of Grey Goose did when they realised their idea of creating ‘A Luxury Vodka With Taste’ in France, against a backdrop of highly filtered eastern European varieties and just like Tony did in 1998/1999 when he began challenging history and redefining cocktails, something which you can hear a lot more about in his video below (and see him in the bath!). Working with three other ?Established Iconoclasts’ (Nuno Mendes, Giles Deacon and Carrie Scott) the ‘Emerging Iconoclasts’ have now been selected, they are Ento, Tasha Marks and Dr Rachel Edwards-Stewart, and now it’s up to you guys to pledge your support for the one you believe in most!
There is everything from edible insects as a creative solution to the problem of food sustainability in Western cuisine, decadent desserts which explore the relationships between art and food and the exploration of how our senses and the environment can affect our dining experience – interesting stuff! Each of the ‘Emerging Iconoclasts’ will be holding events in the coming months and you’ll be able to buy one of the Grey Goose cocktails inspired by each one in a different London bar. Check out how else you can get behind your favourite creation on the Grey Goose website. Who knows in 10 years time you might be ordering a deep fried locust starter, followed by an Biblical chocolate in a 3* Michelin restaurant.