Our Story
Cock & Tail was born out of founder Fred’s love for shaking up high quality, delicious cocktails, and has quickly evolved into one of the most renowned mobile bar providers in the UK and across the world.
Partnering with brands and private clients our mission is to really raise bar; whether it’s an in-store product launch, a 3-day wedding celebration or a party for-the-sake-of-a-party, our focus has always been about elevating the drinks offer in line with the best cocktail bars of London, Paris, New York, and beyond. And thanks to Fred’s deep knowledge of classic cocktails and thirst for keeping up with the most cutting-edge techniques, we serve up the kind of great tasting, unpretentious drinks which are usually reserved for the best bars in town.
And all offered up via a team who reflect what parties are all about, which means we don’t subscribe to that stiff-white-jacket-style service. Our team of beautiful cocktail lovers are passionate, purveyors of all things party. And believe in curating good experiences and shaking delicious drinks, which they’ll love making, nearly as much as you’ll love drinking…
About Fred
Founder Fred’s passion for cocktails and contemporary bar culture, is the very essence of Cock and Tail and his incredible experience and expertise, really sets the business apart.
‘I must have been about 15 when I started pot washing every Sunday at my local pub. I always loved the energy in the kitchen but there was something about the buzz of the bar that drew me in and I was itching to get out there as soon as I could. After a short stint waiting tables it was behind the bar where I really found my groove.
My early cocktail experimentation meant shaking, tinkering and tasting in between shifts. Plenty of late nights followed, as well as a 2 week stint at the sadly-no-more Playboy Club Bar School in North London… and a love and respect for cocktail and party culture began to flourish. Continuing to absorb knowledge working bars throughout my 20s, this experience has funnelled into the events we do now.
First and foremost Cock & Tail is about interesting, forward thinking, delicious drinks inspired by contemporary bar culture but designed for an event setting. I now feel the brand encapsulates more than just drinks though and we’re striving for a curated, considered bar experience within any event environment whether that’s for 50 or 500 guests.
Ultimately I always felt there was this huge imbalance between artistic, creative food served on events, yet the drinks seemed like an afterthought. Don’t get me wrong I love a glass of Prosecco as much as the next person but surely there’s more to life. Answer me this: Was it the endless flow of margaritas shaken by the beautiful bartender you were chatting up all night, or the smoked salmon blini that makes it on the whatsapp group the following morning?!’
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