Tony: Can you tell me how you began your career?
Peter: I never had any kind of job in the catering industry, and then got a job as a bus boy at the Ivy, which was an education, old school styley. From there, I began watching the bartenders work their craft. That's what peaked my interest. I thought if I'm going to follow a career in this industry, then that's what I want to be doing. It was a case of having to train in my own time, so I gave up my days off and worked as a barback. I had 2 months with no days off until they thought I was ready, and that's when I made my debut on the bartender's rota.

Tony: You've ended up in what is essentially a bartender's bar. Over the years you must have seen practically every bartender in London pass through your house. How has that been?
Peter: In some ways it's quite daunting as we get some heavy hitters and big players in here who order things which sometimes we have to compromise over. This is because we don't have comprehensive cocktail ingredients, and we do our thing. It is interesting as you do meet a lot of people who are involved in the industry, and it's good to use that as a sounding board. We have seen some funny things in here. The good, the bad and the hilarious.

Tony: Obviously, tequila is at the heart of Cafe Pacifico. I know people who come here solely to taste their way through your tequila menu. There's not really an equivalent outside of this place, and you must be constantly expanding your knowledge about new tequilas?
Peter: I like to think I know a little bit more about tequila than most people, but that is just because of the network we have around us. Tom Estes and Julio from Tommy's are tremendous sources of information. It is because of them that I'm able to accumulate this knowledge, and because they are constantly looking into new products, my understanding is always expanding.

Tony: So you would see Tom as a boss that teaches, as well as being a boss?
Peter: Oh, yes. He is definitely more of a mentor than an employer.

Tony: Talk to me about the limes in the glass washer. I saw you one morning putting the limes in there. Is it a Pacifico secret?
Peter: Ha-ha. The limes in the glass washer are not a secret. It's me trying to be time efficient. Basically it's a way of getting more juice out of the lime, more easily and quickly.

Tony: And we know how much lime you get through...
Peter: We get the limes out of the walk in and they're rock hard and you only squeeze out 2ml per lime. After they've been plumped by the glass washer, it's another story.

Tony: Your bar focuses specifically on tequila, a spirit known for its fiery temperament. Has this caused any problems?
Peter: To be honest, I have had scarier situations in other establishments. We've had our fair share, sure, but generally our customers are in with friends, it is that kind of place. It's not the kind of place you come and sit by yourself. There's a kind of raucous rowdy camaraderie at the bar. Folk who do get their legs taken away from them usually have other people to look after them. I have had to talk people out of the door or down the stairs. One guy took me 45 minutes, but then, every bar manager has had to do something similar at some point.

Tony: I have never been in here and seen any trouble, and considering you're dealing with large quantities of tequila, that's some careful bartending, Pacifico has always been fun, unlike a lot of style bars which purport to be fun, but are more about status. What has been your funniest moment?
Peter: That is a tough one, as there have been quite a few things. I would guess it has to be the Sangria incident though. Tom and his brother were getting together to celebrate 25 years of Pacifico. Tom's brother had bought a 1976 Chateaux Margaux, and had asked one of the bartenders to put it to the side. Later that evening, when Tom asked for the Margaux, the bottle was gone. It turns out it had just been used in someone's sangria. You can imagine what happened next... I have to say that is was unquestionably the best bloody Sangria I have ever had the pleasure to taste.