Interview with Lee Miller, Founder of The Bootlegger Bars

In this interview, Lee Miller, founder of The Bootlegger Bars, shares his journey from humble beginnings chopping vegetables for £1 an hour to building a thriving bar brand. With unforgettable experiences (including a run-in with a £250,000 chandelier!), Lee discusses what it takes to succeed in hospitality and why he believes every role matters at The Bootlegger.

1. Tell us about your first job in hospitality.

My first job in hospitality involved some good, honest hard work—I was cutting potatoes and carrots at a small hotel in Pembrokeshire, earning £1 an hour. It was a humble start, but it gave me my first taste of the industry.

2. Has there been anyone who’s stood out as a major influence on your career?

Absolutely. Keith Floyd, the renowned chef, was a big influence on me. His passion for cooking and love for wine always made me want to be a chef. On a personal level, Paul Caldwell in Kansas City played a significant role in my career. He gave me my first chance in management, and I’ll always be grateful for his guidance. Sadly, he’s no longer with us, but his impact on my life and career has been lasting.

3. What skills do you think you need to be successful in hospitality?

To succeed in hospitality, you need a combination of qualities: hard work, passion, and drive are essential. You have to be a multitasker and a good listener. Empathy, understanding, and care for both your team and your customers are also key. Flexibility is crucial, as things often change quickly in this industry. A successful person in hospitality should be a bit of everything—ruthless when necessary, a teacher, and above all, a strong leader.

4. What’s the biggest change you’ve noticed in people’s expectations of working within hospitality?

I've noticed that people often assume hospitality work is easier than it actually is. They may not realise just how many valuable skills you can gain in this field—from management to customer service and everything in between. It’s a demanding industry, but it’s also incredibly rewarding and rich with opportunities for growth.

5. Why should someone choose your business to work for?

At The Bootlegger, we truly believe that every role is equally important. Whether you’re the cleaner or the CEO, everyone’s voice matters, and we support each person to be the best version of themselves. We foster a culture without boundaries, where everyone is encouraged to speak up and contribute. We care deeply about our people, and it shows in everything we do.

6. What advice would you offer to someone coming to interview for a job in your business?

Be prepared, be yourself, and, above all, be honest. Show us that you care about the brand and demonstrate how you can make a difference. Bring your passion, and let us see why you’re the best choice for the role.

7. What are you most excited about for the year ahead?

I’m thrilled about what lies ahead, especially the chance to work with Karen Bosher as we open three or four more Bootlegger locations. I genuinely believe that every city should have a Bootlegger, and I’m excited to see this vision come to life.

8. What’s your worst versus best experience working in hospitality?

The worst? Having a £250,000 chandelier fall on my head while shaking cocktails—it’s not something you easily forget! On the other hand, one of the best moments was drinking a Budweiser in a walk-in fridge with Don Johnson and later meeting Whitney Houston. Moments like these are unforgettable and make the hard work worthwhile.

9. What one piece of advice would you give to someone working in hospitality who wants to be successful?

Learn every aspect of the business and connect with your people—respecting them and building a strong team culture is essential. Build your business around outstanding customer service, and make sure you understand your numbers. Success in hospitality is all about connecting with people and providing an experience that keeps them coming back.

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