Christiaan Rollich of Tavern & Mullin Wine Bar

How long have you been a client of Penny Pound Ice?

To be really honest with you, I don’t remember

When was the first time you encountered Penny Pound Ice? Were you behind the bar or in front of it?

I think we had a James Beard event with all the past LA winners and current LA nominees at Lucques. Eric Alperin was a semi finalist at the time so I was making cocktails with him while he showed me the ropes of penny pound. I remember hearing about it and seeing it but working with is changed Everything . So to make a long story short I was behind the bar.

What keeps you coming back?

• I used it once or twice when we did 1000pp events for fashion houses in random industrial places, I remember calling p.p. And they just delivered in the middle of no where.

• When Ed Anderson starting taking photos for my book Bar Chef I saw the instant gratification of using beautiful ice.

• quality of ice, and super easy to use.

Are you TEAM LOOKS or TEAM TASTES?

Tastes any day. We are all about the ingredients. How ever ice is very much an ingredient as well. One that I can’t get away from anymore.

Any advice to newbs who might be using Penny Pound?

Send an email, ask a question and order.