Matt Whiley Becomes World's Top 4 Bartenders

Congratulations to Matt Whiley from Re for taking the top 4 spot in the International Bartender of the Year Spirited Awards® organised by the Tales of the Cocktail Foundation.

Matt has also been recognised as the top 100 most influential figures in the industry, with Re ranking 30th in the top international bar.

Founded in 2007, the Spirited Awards® has become one of the industry’s most sought-after awards, recognising beverage professionals, products, establishments, journalists, and media across every facet of the spirits and cocktail community on a global scale. The award categories spotlight a range of talent from bartenders, journalists, and brand ambassadors, to brands and media, to ensure each aspect of the industry is well represented and recognised for its contributions.

Re has captured the world's attention by combining a fierce commitment to zero waste while producing a world-class venue. At its core, Re is a cocktail bar simply creating the most delicious drinks possible for guests to enjoy and have a good time but with a pulse connecting a community united together for a better future. Re operates solely on food waste, using surplus produce and by-products direct from growers, markets and other hospitality venues, all re-imagined into delicious, thought-provoking and unforgettable drinks and food. It’s a living, breathing venue; everything you see and touch has been grown, recycled or reused. The bar top, table tops and staircase are made from 82k milk bottles diverted from landfill. The lights are made from mycelium mushroom grown for Re in the Netherlands. The ceramics are made from recycled clay by Mud Australia. Rescued Maison Balzac glassware is saved from the bin. The menus are printed on paper made from old coffee cups. The ‘leather’ banquet seats are made from pineapple leaves by Pinatex. Philip Stark designed bar stools that have been created from the sawdust on the studio floor in Milan.

Re is open Tuesday-Thursday noon-9pm, Friday noon-midnight and Saturday 4pm-midnight. Book a table here.