We’d always wanted to open a bar, but it all happened really quickly. Someone was close to a deal on the site but it fell through, so when we got into negotiations, the legals were nearly done, and the seller was about to have a baby, so she needed to move quickly. We wrapped it up in about 4 weeks, which is really quick. We got the keys on a Wednesday and just painted the place and put some artwork up and built a makeshift cocktail station and opened on the Friday night. We traded like that for 3 months, then closed for a few weeks and opened as it is now. It took around a year to really get going. I think you always hope you will be open for a long time, but 10 Years is a real milestone and we're happy to have been a place people want to come and have a drink for so long. The wider recognition has been amazing, and has offered us a great opportunity to travel and create connections all over the world.

I like to think, and have certainly participated in, a cool and calm  Three Sheets, and a swinging off the rafters Three Sheets.  Everything we do is calm and considered; we like to say meticulously simple, but you can also really let your hair down and have a good time.

I think it's really about service. It doesn't matter if it is a conspicuous bar on a busy high street, or a speakeasy behind a hot dog store; the best bars make you feel like you are part of something, and that's about how the staff make you feel. If the design and product are authentic, then it’s all about how you are treated.

It's just painfully cool, and once you have gotten used to the flavour - really crisp and refreshing. Synonymous with some of the most chic celebs in history, and iconic in its imagery.

We work closely with The Rare Tea Company; Henrietta and Jack are so wonderful with us. We taste 2-3 times a year, and we tasted the Koseret, and it has this amazing stone fruit savouriness. We built the drink out from there, tested it at a lot of pop-ups around the world and tweaked it until it was ready to go on the bar. It’s up there with my favourite drinks we’ve ever made.

People come to drink to socialise mainly, and that has remained constant. Owning a bar is really about creating a space where people want to come to be together. That can be old friends or new, but that's what it is all about. You have to be unique and create something good to get them in the door, but we are here as a place for connection. Trends come and go but generally our guests have grown up with us, so maybe they are drinking a little less and a little better quality.

In the first year we had two groups of regulars. One of them created a group on whatsapp and anytime someone in the group went for a drink they came to us and put it in the group to get more people down and this would happen two or three times a week. The other group came in twice a week religiously, and every Saturday. Without these people we wouldn’t have lasted 6 months and we’re still friends with them today. Regulars are the lifeblood of any bar, and they will change over the years as they get older and start having families, but we wouldn’t be here without them.

We never put deadlines on things, to allow the drink to develop and grow, and just keep testing and tasting. Once we all agree its ready, it will go on in Dalston. If it does well there for a while we sometimes then move it across to Soho.

We were pretty intentional about the opening, to grow Three Sheets from a small East London bar to a hospitality company, offering great cocktails, food, wine and service at the heart of everything. It's about bringing the attention to detail we have always had with drinks to a wider audience, and it's great that it’s been received so well, the demographic is so much broader in Soho.

A little happier than when they walked through the door.