From Paris, we dive all the way to the other side of the equator, in South Africa, where Leah van Deventer gladly answer our call giving us her view on the current crisis.
Leah van Deventer
First of all, tell us who you are and what’s your job.
I’m predominantly a freelance journalist specialising in drinks, but I do all sorts of things in the spirits industry. This year I was appointed as the Academy Chair, Africa South, for The World’s 50 Best Bars. I’m also a convenor for the South African Rum Awards and South African Sparkling Wine Championships, a judge for the International Sugarcane Spirits Awards and a director of the Protégé Bartender Programme. Although not technically part of my job, I enjoy connecting people in the industry, whether bartender to brand or distiller to distributor.
Coming to the COVID-19 crisis, how did you react humanly, psychologically at the spread of the virus and the consequent lockdown?
In the beginning it was actually a sort of relief, to be forced to sit still for a while and have a chance to gather my thoughts. I’m not sure if you know, but in South Africa a prohibition on alcohol (and cigarettes) was imposed, so my work pretty much came to a standstill. As the lockdown progressed, and the prohibition dragged on, I became more worried – not just for my own livelihood, but for the
The House of Machines
many people linked to the alcohol industry, from bartender to bouncer. I found myself keen to take action to try lift the ban, and joined some friends to start the #ServeUsPlease movement. We organised a number of protests, and I like to think we helped get the bars open again.
Could you describe how is the bar scene of your country changed after the COVID-19 crisis?
Bars were only allowed to open again in August, after closing in mid March. Sadly, many simply couldn’t survive being closed that long. The battle is not over yet, as we still have a 10pm curfew, which in most cases doesn’t really allow them to make the money they need to stay open. Plus, as so many people across industries have been retrenched, they simply can’t afford to frequent bars as much as they used to. The bars are really struggling.
In your opinion, how will it change in the future?
One good thing is that because bars were closed for so long, people started making more cocktails at home, so now the public
Cause Tcheffe
is generally more educated, and curious, about cocktail culture. I think they’ll pay more attention to what they’re drinking, and appreciate the work that goes into making a good drink. For the bars, I think they’re going to have to be leaner and meaner, meaning that they won’t have the luxury of being wasteful at all – not in their drinks, and not in the way they do business.
Could you suggest five bars in your country?
Absolutely. My top five are The House of Machines, Cause Effect Cocktail Kitchen and Art of Duplicity in Cape Town. In Durban, Lucky Shaker, and in Joburg … it will have to be a tie for Smoking Kills and Sin+Tax. So I’m afraid that’s six.
