Anna Šebelová

I started at Timberyard over 6 years ago as a FOH team member and over time I started foraging ingredients and making drinks for our list. We make everything in house, from soft drinks to cocktails. All we buy in are raw ingredients, wine and spirits.

Last year we opened a second restaurant - Montrose - and sustainable drinks production for both of our venues became my full-time job. I love going out into the nature to forage and also working closely with farmers.

My main goal has been to create a closed loop production system and reduce wastage of resources.

Full-time barista position at coffee shop focusing on incredibly well sourced speciality coffee.

Full-time waitress / barista position at a busy cafe in Oslo. Working with coffee roasted at their own roastery and also incredible cocktail menu.

My first job in hospitality, working with an incredible team between two venues. Both focused on organic produce, local dishes & natural wine. I got incredibly lucky this was my first experience with hospitality. The Nozar family who ran this business truly shaped my future career.