Sophie Bratt has more than a decade of leadership in hospitality under her belt – and now, she’s joined The Standard in King’s Cross to head up its dining and drinking venues. She’s no stranger to fine dining and a splash of glamour, having lead teams at high-profile venues including Nobu, Oxo Tower and Sexy Fish – but with The Standard (which opened in 2019, the first outside the United States) she has four venues to think about, each with its own identity.
“I’m the luckiest person to be able to come to work every day and do something I love,” Bratt tells Broadsheet. “To challenge myself and create memories for guests and to watch my teams grow and develop is what makes each day special.”
Double Standard is the hotel’s all-day ground-floor diner, serving American fare that blends a New York dive bar aesthetic with nods to London’s transport network. It also frequently hosts big-name collaborations – right now, you can try signature pies from New York slice spot Best Pizza. Also on the ground floor is Isla, a relaxed wine bar with an approachable list of organic and biodynamic drops.
Take the retro red-pill elevator to the 10th floor and you’ll find high-end Mexican restaurant Decimo and late-night cocktail lounge Sweeties – both with panoramic skyline views.
Preserving each venue’s individual identity, while creating a sense of cohesion throughout The Standard, is a challenge that Bratt relishes. Plus, she’s got some showstopper drinks in the works. Below, Bratt tells Broadsheet what she’s looking forward to in her new home at The Standard.
Hello Sophie! Tell us about your new job.
As head of bars I will be leading, encouraging, training and creating passion within the teams and individuals within them. Shaping the drinks strategy mixing up the individual beverage concepts, creating and injecting clear identity across the different outlets.
My new role at The Standard as head of bars allows me variety and a challenge. The differing outlets are all unique in their offering and guest demographic, which I am enjoying exploring and creating within.
Why did you want to join the team at The Standard?
The Standard is a brand that I have felt a connection with since its London conception – it’s bold, fearless, unconventional and allows its occupants to be unapologetically themselves.
The teams and guests alike always speak highly of the culture and environment and for me this is very important. Great culture breeds and feed positivity and happiness – this is a place I am excited to be part of.
Do you have any fun ideas you’re bringing along?
At The Standard I have been entrusted with the beverage concepts for the outlets so I hope you will all find them fun. Socialising, hospitality and drinks should be fun, otherwise we might as well stay at home with a meal deal for one.
Any drinks you’re excited to introduce to the menu?
Well, anyone who knows me knows my passion for champagne and Martinis. At Sweeties, I have been given the chance to combine both of these into the Champagne Martini – a vodka Martini, with a house-made champagne vermouth. It has a gold lustre dust in it so it shimmers. I will definitely be enjoying a few of these (responsibly of course)!
What are you particularly excited for people to try?
Did I say I have created a Champagne Martini? It’s served with blue cheese compressed olives. Need I say more?
