Carl Brown


Carl Brown started bartending in his home town of Bury St Edmunds, then, following a stint under mixologist Mickael Perron, he went to work for Hilton Worldwide, latterly at the Waldorf Astoria. He later joined the Gorgeous Group, who introduced him to Dishoom, where he has developed drinks including the Bombay Pimm’s and the Naughty Gola Ices from the summer 2011 pop-up, Chowpatty Beach, plus the menu at the Permit Room in Dishoom Shoreditch.

Carl Brown's Edits
  • Whisky sour

    November 1, 2013

    ...The effect of Russell Sage's design for the new Dishoom overlooking Shoreditch High Street (the entrance is on Boundary Street, fact fans…) is to transport its East London clientele straight to 1970...


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