Team ready for launch of new Birmingham bar and restaurant


Shaker Group has revealed who will lead the team at Gas Street Social, its new cocktail bar and restaurant that is due to open in Birmingham next month.

It has appointed bartender Scott Walker as general manager and Florian Mainzger as head chef for the new venue being built in The Mailbox retail and leisure complex in the city centre.

Inspired by the cultural and industrial context of Birmingham’s rich history, Gas Street Social will specialise in simple, seasonal and shareable modern European cuisine alongside a drinks menu of regional and international craft beers, fine wines and high-quality cocktails created by the Shaker Group team.

Scott (pictured right) has 19 years’ experience in the hospitality sector and has worked in Hong Kong, Birmingham and London, where he helped to open Shaker Group’s Euston bar Shaker & Company. Most recently, he was working as bar manager at bar and restaurant Bank in Birmingham’s Brindley Place.

Scott will be responsible for overseeing the operations, ensuring the efficient running of the restaurant and maintaining high standards of food, service and health and safety. He will also work closely with management to provide consultancy on the cocktail menu and general business development.

Florian (pictured left) has 15 years of experience and has worked in Michelin-starred restaurants and hotels around the world, including Germany, Switzerland, Russia, Dubai and the UK. He also spent time working as chef de cuisine at Hyatt Regency Sochi for the 2014 Winter Olympics.

Adam Freeth, managing director of Shaker Group and Gas Street Social, said: “We’re thrilled to have Scott and Florian on board. As well as having impressive knowledge and experience, they both have a natural flair and passion for the hospitality industry.

“Gas Street Social will be all about incredible food and cocktails with top-class service, and I’ve no doubt that with Scott at the helm overseeing the operations and Florian using his Michelin-starred experience to create exciting dishes, the restaurant will be a huge success.”

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