Rossendale brothers Joe and Daniel Schofield both started out at local bars in Leeds before going on to work in some of the world's best bars across the globe, gaining awards and recognition for their skills. Joe has bartended and lived in numerous countries, most notably working at The Savoy American Bar in London, and The Tippling Club in Singapore, where he developed their Sensorium Menu. Daniel has worked at renowned London bars such as Coupette and Paris's Little Red Door. Their first cocktail book, published in 2019, brings together a collection of classic and contemporary cocktails made with expert techniques for the cocktail aficionado.