Growing up in Police, northwestern Poland, Bart Miedeksza discovered his passion for hospitality nearly two decades ago. Despite nearly failing physics and chemistry in school, he excelled in linguistics, history and politics. His passion in these subjects grew later as he was discovering science behind the bar. ‘Bubbles: A Guide to Carbonated Cocktails’ will be a pleasant surprise to his discerning school professors! Alongside his hospitality career, Bart worked as a professional photographer from ages 16 to 23, earning a Master of Photography from the Polish Photography Guild. In 2006, Bart moved to London to pursue fashion and advertorial photography but soon found his true calling in hospitality. Bringing with him some previous experience from Poland, he had a lightbulb moment whilst enjoying a beer and a shot, seeing all the happy faces at the bar, he felt a gravitational pull towards the energy of the staff and from then on, wanted to dedicate 100% of his time to being involved in the bar industry. Bart honed his skills at various London establishments and served as Bar Manager at High Water for five years before transitioning to a brand ambassador role with Vestal Vodka. When the role was phased out by the parent company during the pandemic, Bart seized the opportunity to open his own venue thanks to Willy Borrell, the founder of Vestal, who offered his Camden location to Bart and his wife. With Bart's expertise and his wife’s background in wine, having been a sommelier for many years at places like Sager + Wilde, Vagabond, Typing Room, and Vinoteca, Crossroads was born, turning their secret dream into reality with a now-or-never approach. Timing didn’t align for the pair and shortly after opening, the country entered into a national lockdown. Finding more time on their hands than usual, they decided to be proactive and turned to Instagram showcasing how to make outstanding cocktails using ingredients found in domestic gardens or what was already in peoples cupboards. With the obvious limitations, such as limited access to fresh citrus fruit, simplicity of serves, but also opportunities, substituting citrus for naturally occurring acid solutions or flavoured vinegars showed them how easy it can be to take considered steps towards reducing your waste. This was also when the pair started experimenting with teas and entered a diverse world of staple, basic ingredients that are available to almost everyone. One thing that influenced their at-home drink making was stirring down cocktails as opposed to shaking due to their one-year old sleeping in the next room! Once lockdown restrictions were lifted, Crossroads re-opened. Revisiting the drinks developed during lockdown they realised they had a beautifully diverse menu and a solid concept for the bar. Locally grown ingredients allowed them to harbour a deeper connection to their community, allowing the neighbourhood a sense of ownership and inclusion with the bar. As Crossroads evolved, Bart hired Valentino Girotto, their second hire shortly after pandemic restrictions were lifted who quickly proved himself by managing the floor solo during a private event. Over the next few years, Bart and Valentino developed a relationship beyond colleagues, forming a companionship and brotherhood. Bart describes Valentino as a true confidant and one of the most reliable people he has ever met. Both dreamers with bubbly ambitions! Bart's diverse skill set, including his photography experience, contributes to the success of Crossroads' social media and having played in bands for years, his background enhances his collaborative approach with colleagues. The future is bright for Bart and Crossroads after the launch of ‘Bubbles: A Guide to Carbonated Cocktails’, they’re looking to expand from Newington Green to a Central London location, potentially a VR app and more consultancy from Bart and Valentino. When Bart isn’t writing books or making drinks, he enjoys a Vieux Carre which has always been one of his favourite drinks!