Theo Maxfield

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01/02/2026

Sundays pint & scotch egg 🍺👌🏻

09/11/2025

If you haven’t heard yet, and are teaming up for a one-night-only Jazz & Cocktail night this Friday 14th November. We’ll have live music from my old man and his band, the Kings of Lounge, alongside incredible vocalist & saxophonist Louisa Revolta.

Expect seasonal, Italian-style small plates and great cocktails all evening — we’re leaning into a vintage Italian speakeasy vibe, and tickets are now live.

and I have put together a menu of classics, plus some exciting new recipes inspired by the season and focused on Italian spirits, incorporating .nardini grappa, liqueur, and — paired with seasonal flavours like pear, cherry, and fig leaf. It’s been great fun to create, and we’re looking forward to sharing more very soon.

If you’re in the area, come on down!
tickets available via ’s website.

15/06/2025

Happy Father’s Day!

I’m raising a glass to my old man and celebrating the fact that I am extremely lucky to be a dad too, and couldn’t be more proud.

Found this gem featured in magazine not too long ago and thought this is the perfect dad cocktail:

M A N H A T T A N
60ml Rye Whiskey
30ml Vermouth di Torino
2-3 dashes bitters

Stir over and strain into a chilled cocktail glass, express lemon peel over the glass and garnish with a maraschino cherry.

Simple perfection 10/10 👌🏻🍸

Cheers!

03/06/2025

Not a recipe post or even an image with a full drink, this is actually a finished drink on the washing up station by the sink in HQ, yet this looked so 🔥 I had to share. Post cocktail tasting with a client for a wedding this summer, is just perfect 👌🏻

08/05/2025

V E R D E M U L E
Basil Vodka
Green Chilli Liqueur
Lime
Ginger Beer
Salt

A signature cocktail I created for our events using house infused basil vodka, green chilli liqueur and quality ginger beer for a refreshing twist on a classic. Not only one of our new guest favourites but it’s possibly one of my favourite creations, it’s so simple, not complicated, and yet, so satisfying. The heat from the chilli and basil marry together for a savoury finish, whilst the lime and ginger beer brighten it right up, honestly so good.

Cheers!

18/02/2025

I’ve always enjoyed wine ever since I started working in bars & restaurants over 10 years ago. But In the last few years my interest has developed into a passion, particularly whilst working with one of the best, during our time together on the bar at The Newt. I’ve never really taken the time to write or post about the incredible wines I get to work with, here on my feed, as I’m usually more focused on my cocktails and events with However I am currently studying for my WSET level 3 - expanding my knowledge of wine and whilst working with the team at - getting to showcase some really incredible English produced wines, especially those here in the south West of England. I’m looking forward to continuing my wine journey and hopefully sharing more with you about it. Cheers!

12/02/2025

Currently heading up with chef as restaurant manager. Thought I’d share a little peak into the space here down in Weymouth. Developing coastal inspired cocktails and developing a local, English led wine list to go along the exceptional, sustainable and seasonal seafood tasting menu.. exciting times. Watch this space.

02/01/2025

H A P P Y N E W Y E A R

Happy New Year everyone! We’re kicking off the New Year and celebrating in style with one of our all time favourite classic cocktails, the French 75. Captured by at the during our recent photoshoot.

F R E N C H 7 5
40ml VSOP
15ml sugar syrup
15ml lemon juice
60ml

Shake cognac, lemon & sugar over ice, double strain into y a coupe and top with champagne. Garnish with lemon peel. Enjoy! 🍾🍋🍸

28/10/2024

L A R O S I T A

C A M P A R I 3/3
The 3rd and final cocktail in the series of cocktail images I shot for issue #25 of magazine, for each image I found a different bottling of Campari, this one is at least 30 years old.

Is it a Negroni riff with tequila or a perfect Manhattan variation with the wonderful addition of Campari? Not sure, but it’s fantastic either way. The history of the cocktail (meaning ‘The Little Rose’ in Spanish) is murky at best, as with so many modern classics, however it first appeared on paper in a 1974 edition of Mr. Boston Official Bartender’s guide, before being popularised by bar industry icon, Gary ‘Gaz’ Regan. Typically, it is served over ice in a rocks glass, Negroni style, however I have taken the Manhattan route and served it straight up, sans ice.

Ingredients:
1½ oz Tequila Reposado - I used
½ oz
½ oz Cocchi vermouth di Torino
½ oz dry vermouth
1 dash Angostura bitters

Method:
In a mixing glass, stir all of the ingredients over cracked ice for 30-40 seconds, or until properly chilled and diluted. Strain into a ice cold Nick & Nora glass or other stemmed cocktail glass. Express the peel of an orange over the glass and place in the drink to garnish.

22/10/2024

E N Z O N I

C A M P A R I 2/3

You could argue this is just a playful riff on a Negroni, however I see it as an entirely different and unique cocktail, in its own right - much better suited to a hot summer afternoon that perhaps it’s more serious pre-dinner cousin. The Enzoni was created in the early 2000’s by London based bartender, .enzo.errico , who cleverly swapped the sweet vermouth for fresh grapes, sugar and a splash of lemon juice. This one has always been popular with my guests and is delightfully surprising. Another Campari cocktail I shot for magazine issue #25

Ingredients:
1 oz gin, I used
1 oz
¾ oz lemon juice
½ oz sugar syrup
5 seedless white grapes

Method:
In the bottom of a shaker tin, muddle the grapes and sugar syrup, then add the rest of the ingredients and ice to the tin, then shake. Double strain the cocktail into a chilled rocks glass with a fresh cube of ice. Garnish with 3 frozen grapes on a skewer.

16/10/2024

J U N G L E B I R D

C A M P A R I 1/3
If you were to ask me what is the one liqueur I couldn’t live without, then I would most likely answer . For me, apart from being one of the most iconic and recognisable liquors on the market, it is the liqueur that shaped and refined my career in bartending. I was asked to put together a series of recipes for issue #25 of magazine and I chose to focus on Campari, this is recipe 1 of 3.

There has been a revival of the Jungle Bird cocktail with a new generation of cocktail drinkers, opting for a simpler take on the Tiki category of drinks. Italian bitter goes tropical and comes out one of the best of both worlds. Originally made by Jeffery Ong, the beverage manager at the hotel, in 1973 – it has stood the test of time and is a drink I will serve up time and time again.

Ingredients:
1½ oz
1½ oz Pineapple juice
½ oz
½ oz Lime juice
⅓ oz Sugar syrup

Method: Shake all ingredients over ice, then double strain into a chilled glass with fresh ice (crushed or pebble ice works well here). Garnish with pineapple leaves and a chunk of fresh pineapple.

30/09/2024

P A L O M A

The Paloma, was definitely the drink of the summer - possibly the most popular option across all our events this year, and likely will see even more

2024 has seen a huge surge of popularity and rise in articles on this drink has led to a lot of my patrons asking for this refreshing and tangy tequila-based cocktail at the bar. Whilst people are just discovering this beautiful drink over here, in its country of origin, Mexico, it is perhaps even more popular than the Margarita.

As with most classic cocktails, the provenance of this drink is lost to myths and legends, but the name is likely to have come from the Spanish word for ‘dove’ or a derivation of the word pomelo, Spanish for ‘grapefruit’. Either way, I do know one thing for sure, that a Poloma is the perfect, long, cooling summer cocktail. Designed to counter the effects of the hot sun; vibrant and crisp, the sharp, bitterness of the grapefruit and herbaceous notes of the tequila pair perfectly.

Note that a lot of classic recipes will call for grapefruit flavoured sodas such as Fresca, Sq**rt or Jarritos however I prefer the au naturel approach of combining freshly squeezed grapefruit juice and club soda for a far better and ‘real’ tasting drink. It’s definitely a recipe you should know how to make from scratch and sure to be a winner at poolside parties and gatherings this summer.

Ingredients:
2 oz Tequila Blanco (I used Fortaleza)
1 oz Pink grapefruit juice
¾ oz Lime juice
¾ oz Agave nectar
Pinch of salt
Club soda to top

Method:
Combine the Tequila, grapefruit & lime juices, agave and salt in a shaker with ice and shake hard for a few seconds until properly chilled. Double strain into a tall cocktail glass with ice and top with the club soda. Garnish with a half-wheel of grapefruit. Optionally, you can rim the glass with salt or Tajin for an extra kick.

I took this image for issue no.26 of magazine.

Address

New Road
Zeals
BA12 6

Website

https://www.theomaxfield.com/

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