Discover the Mixology Maestro experience

Greg Woods, Mixology Maestro

Driven by nature’s calendar, my motivation for Mixology Maestro is to harness the essence of the seasons.

My Michelin-trained background allows me to bring together precision, excellence and innovation to create unique flavour combinations using organic and sustainable methods and ingredients. I also love training and inspiring others to honour this craft.

As a consultant, I build bespoke and surprising drinks listings which always maximise flavour and minimise waste and whether I’m sourcing foraged botanicals or low intervention vintages, every pour tells a story of place and purpose.

Let me shape your cocktail or wine menu, train your team, or curate a spectacular signature drink just for you.

Innovation,
Flavours,
Memories

Events, products, consultancy

Bespoke cocktail and wine events

From the refined tasting of fine wines to high drama mixology with smoking cloches and magical colour-changing elixirs, no two Mixology Maestro drinks events will ever look or feel the same.

First, I listen, taking time to really understand your vision and the atmosphere you’re aiming to create. Then, as a Michelin-trained mixologist and qualified sommelier, I build a bespoke journey tailored to you, sourcing organic, seasonal ingredients.

Then I deliver a very special drinks event that will surprise, delight, and linger in your memory.

Product development

By blending technical mastery with organic, seasonal, sustainable sourcing I will work closely with your team to refine and capture the true personality of your drinks brand. From initial concept to bottle-ready, I will guide you through every step.

I’m certified in wine and spirits and experienced in bringing innovative and ground-breaking products to market: no artificial shortcuts, just layered, honest flavour.

The possibilities are endless, but the goal is simple: to create something deliciously unmistakably yours.

Hospitality consultancy

Yes, I'm a Michelin-trained sommelier and mixologist, but drinks are only the first step in a guest's journey.

As a hospitality consultant my aim is to raise your entire game by building sustainable frameworks, developing fresh concepts and inspiring and training your staff. From back-of-house efficiency to front-of-house theatre, I embed the organic, seasonal, low-waste principles your team will be inspired and enthused to carry forward long after I'm gone.

The result is a business that runs sharper, pours better, and leaves lasting impressions. Let's transform and realise what's possible, together.