“We don’t pick one guest. We build a menu that welcomes them all.”
From an unexpected beginning in architecture to shaping one of the UK’s most distinctive bar programmes, Laura Simonelli, Head of Bar Operations and Development at Dishoom, reflects on her career journey so far and how creativity, storytelling and bold Indian flavours come together to redefine the modern hospitality experience.
Can you walk us through your journey into hospitality and what first drew you to the bar world?
I actually started as an architect. I picked up bar work purely to survive financially while I was finding my footing in design. But, very quickly, I realised I had it backwards; in architecture, I was designing spaces for people, but I was isolated at a desk. Behind the bar, I was in the living space. I fell in love with the vibe – the energy, the chaos, the laughter. Most of all, I fell in love with the people. My colleagues became a second family, and the guests became my audience. Every day feels like a live show. You have a stage, a script that changes minute by minute, and an audience that comes to have a good time. Architecture taught me precision, but the bar taught me connection. I never looked back.
What does your role as Head of Bar Development and Openings involve on a day-to-day basis?
My role lives at the intersection of three things: creativity, people and logistics. First, developing new drinks – that’s the R&D side. I’m constantly testing flavour profiles, sourcing ingredients, and building menus that tell a story.
Second, training the team – once the drinks are locked, I have to translate that vision to the bartenders. That means hands-on sessions, teaching technique, and building confidence.
Finally, planning new openings. I’m involved in everything from bar layout and workflow efficiency to ordering the right glassware, scheduling build-outs, and making sure opening night runs without a disaster. Day-to-day, I could be tasting syrups in the morning, running a training drill at lunch, and reviewing floor plans with a contractor by the afternoon. It’s chaotic, but I love it.
How would you describe Dishoom’s philosophy when it comes to drinks and bar experience?
First, freedom to play. We’re not locked into rigid cocktail canon. We experiment, we improvise, we trust our palates. Second, celebrating bold Indian flavours. We work with spices that genuinely blow your mind – cardamom, black pepper, rose, saffron, mango, chai. These aren’t garnishes, they’re the main event. Third, radical inclusivity. Dishoom is incredibly diverse, and the challenge is making everyone happy. That means the old aunty who wants a nostalgic taste of Bombay, the cool young Londoner chasing functional, low-ABV or adaptogenic drinks, and the cocktail bar enthusiast with a thirsty, sophisticated palate. We don’t pick one guest. We build a menu that welcomes them all.
How do you ensure the drinks menu aligns with Dishoom’s broader brand story and dining experience?
Research, research, research! Each cocktail has its own individual story which relates to Bombay Cafe culture, meaning trips to India are frequent amongst our development and creative team. We’re constantly exploring the stories of Bombay and ways we can develop our drinks and menu.
What role do cocktails play in enhancing the overall guest journey in your venues?
In a restaurant where guests are required to often wait in a queue or at a table, it plays a very important role. We are also open from 8am for breakfast, and all the drinks are available from early – coffee is also one of our main focuses!
How has guest behaviour around drinking – moderation and wellness trends – influenced your menu development?
All of the above have had an influence. We recently launched our new Functional Drinks Menu, with an aim to create something that could elevate both vitality and mood. This was a relatively new avenue for us, but an exciting one that the whole Dishoom team had fun creating and developing.
How do you see the role of bars evolving within restaurants over the next few years?
We need to keep studying, experimenting and staying curious. It’s important to keep evolving and following trends. However, it’s also important to stay true to your roots. Whether this be the stories of the drinks or the flavours.
Looking ahead, what are you most excited about – either personally or for the future of Dishoom’s bar programme?
With a new opening ahead (Leeds), we’re looking for more people to grow and develop new, and looking at ways to improve our world. Inside Dishoom, we’re big on building people up and developing their skills. For example, we’ll be hosting our annual Daru Masters programme again shortly, calling upon the magicians of the bar and the secret alchemists across Dishoom to show us what they’ve got, with an opportunity to have their cocktail placed on the Dishoom menu as a special.
@honest_drinks
