Pink grapefruit, gin and a touch of peach has proved the recipe for success for Oxford bartender Rob Poulter.

The Jericho barman, from Raoul's Cocktail Bar in Walton Street, wowed judges across the Atlantic with his cunning cocktails - netting himself the title of Diageo World Class Bartender of the Year.

Mr Poulter beat 14,000 other bartenders from across England and Scotland to land the prestigious title and the prize of a luxury trip to New York.

Competition was fierce, and the Martini-maestro had to prove his mettle in England, Ireland and the USA in a five-day endurance event before finally landing the title on Friday, August 3.

Mr Poulter, 27, made it into the competition's regional finals in September last year by submitting his idea for a cocktail called the Peachy Pink Tanqueray Ten He had to create his cocktail for judges at the regional final, and made it to the next stage in London on Monday, July 30, where he had to prepare two new cocktails, which he called the Johnnie Walker Black And Blue Blazer and A Fresh Botanical.

Later that day he was one of six successful competitors who were flown to Dublin.

On Tuesday Mr Poulter had to complete tasks including a speed test - which consisted of pouring a pint of Guinness, a gin and tonic, a whisky sour and making a French 75 champagne cocktail in the quickest time possible.

Mr Poulter's time of 2mins 2s was enough to take him to the next stage - in New York.

Tasks in the Big Apple included creating a New York themed cocktail, a new cocktail aimed at female drinkers and having 20 minutes and $50 dollars to buy ingredients and then concoct yet another new brew.

Mr Poulter was then flown back to Dublin, where he was told he had won the crown in front of the other two finalists.

He said: "I didn't want to go too nuts, as I had bonded quite well with the other finalists. I didn't want to rub it in.

"But to be honest I was pretty elated with myself."

Mr Poulter has been a barman at Raoul's for four years, having previously worked at Maxwell'scorr in Queen Street, Old Orleans in George Street and The Marlborough Housein Western Road.

He said: "I see it as much as a tribute to Raoul's as to my own personal talent.

"I think being a barman is quite an understated profession - it is not taken as seriously as it should be."