The Distilled Spirits Council of the United States (DISCUS) is bringing a curated group of American spirits producers to Brisbane next month for a free trade tour to connect directly with importers, bartenders, and retailers. Visiting representatives include BroVo Spirits, Liberty and Plenty Distillery, Middle West, Noble Oak, Old Elk, Proof and Wood Ventures, Traverse City, Virginia Distillery Co. Alongside the visiting brands, attendees will also be able to sample new SKU’s from High West, Jack Daniel’s, Nelson’s Green Brier, Old Forester, Penelope, and Woodford Reserve.
Details: Midday – 4pm, Thursday 30 July at Blackbird Bar & Restaurant. Register for free here.
Boothby Brisbane is our weekly newsletter briefing unpacking what’s happening in Brisbane’s bars, and talking to the bartenders and operators shaping the scene — sent every Wednesday. Get on the email list here.
This week we’re talking to The Gresham general manager, Corby Small. The Gresham is is no stranger to awards, with the bar Brisbane CBD bar racking up numerous accolades over its 16 year run.
And it’s most recent accolade came at the Boothby Best Bars QLD Awards back in May, when the bar — which landed at number four on the list of the Top 30 bars in Queensland — picked up the trophy for Best Hospitality Team in Queensland presented by Campari Academy.
Below, Corby talks about how they approach hospitality at the bar, what they look for in their bartenders, and why their Greenhorn competition is growing every year.
BOOTHBY: How did it feel for The Gresham to pick up the trophy for Best Hospitality Team presented by Campari Academy at the Boothby Best Bars QLD Awards in May?
CORBY SMALL: I think I speak for the whole team in saying it was an incredible and humbling moment for all of us to be recognised as Brisbane’s best hospitality team this year. Our team is small but each individual brings and adds something so special to the venue and that’s what makes us, us. It’s great to know the rest of the Brisbane industry sees it as well.
Our hospitality is something we really pride ourselves on and is always at the heart of everything we do. We have a people-first approach behind the bar, whether that’s looking after guests or supporting each other, so winning an award that celebrates that makes it even more meaningful.
BOOTHBY: How have you seen The Gresham evolve over your time there?
CORBY SMALL: The Gresham is an absolute beast of a venue in the best way possible. We’re open 15 hours a day Monday-Friday, and 11 on Saturdays so it’s a space that’s always evolving and changing.
Like most of the industry, Covid forced us to rethink how we operated. We shifted away from our traditional bar service to full table service and while it was the right move at the time it also changed how guests interacted with the venue. We stuck with that style for just under five years and made the change back in late 2024.
Since then we’ve rediscovered a part of what makes us special in a way. There’s an energy that comes from guests crowding the bar and interacting with both each other and staff. We took everything we learned from that initial change, the attention to detail, focus on guest experience, and combined it with the atmosphere and personality bar service naturally brings. In a way it does feel like we’ve gone full circle but in the best way possible — it has left us with a lot of valuable lessons.
BOOTHBY: How did Sunday’s Greenhorn go? Can you explain the comp for people who don’t know about it? How long has it been going?
CORBY SMALL: The latest edition of our Greenhorn competition was a great night as always. We saw Shelby Rose from The Alliance Hotel take home the win with her cocktail and the crowd went absolutely wild. It’s such a surreal experience watching a room full of people that don’t necessarily know each other but cheering them on and wanting nothing more than for them to succeed.
Greenhorn has been an integral part of The Gresham’s identity since launching in 2015. It’s an opportunity for any and every bright-eyed young bartender to dip their toes in the cocktail competition world and gain hands-on experience. It’s their opportunity to shine and be noticed and for us to see what the future of this industry holds by giving young bartenders the centre stage.
Each year there are four Greenhorn competitions held, each edition featuring a different sponsor spirit with new prizes, competitors and opportunities. To be eligible to enter this, bartenders must adhere to strict requirements such as no more than two years’ experience working in a cocktail bar as a bartender, and not have competed in any major national finals for a cocktail competition.
Over the last two years we’ve really seen a massive growth in the comp, each one having between 20-40 entries from up and down the coast of Queensland. It’s been incredible to watch it continue to grow and inspire the industry.
BOOTHBY: What’s your favourite hospitality moment you’ve experienced?
CORBY SMALL: It’s hard to narrow down to just one part of the industry but one of my favourite moments is watching a team click as service starts to get busy. Everyone knows their roles, communication is on point, the energy is contagious. It’s one of those things that is invisible to guests but I think anyone who’s worked in the industry knows how satisfying it is to either work those shifts or watch another team absolutely lock in.
BOOTHBY: What do you look for in bartenders at The Gresham?
CORBY SMALL: Attitude, enthusiasm and genuine passion are the first three things we look for. From there it’s a matter of asking the right questions and making sure they fit in with the team dynamic and culture. Technical skills and product knowledge can be taught but you can’t teach someone to care. If they don’t have that drive and excitement from the beginning, they’re probably not the right fit for us.
BOOTHBY: Is there anything coming up at The Gresham we should know about?
CORBY SMALL: Absolutely.. Mark the 26th of August in your calendars. I can’t say too much yet but. Come hungry, come ready to have fun and dogs are not only welcome but strongly encouraged. Keep an eye on our socials for the full announcement.
