
The Serve, in its core, is a brand that embodies perfection, creativity, charm and character – as its set standard – towards everything it produces. Whether that is making drinks, hosting events, creating content or any other form of production, It’s made by people who know and enjoy high quality drinks and entertainment.
The Serve consists of a team of several young and diverse talents to implement an unforgettable experience to those who seek it.
Events
Menu Designs
Consultancy
WHERE TO FIND US?
We are located within a floral haven – Nilly Flowers. Please check out our bookings page to enquire about our services or for more information about our locale.



Ade Perera – Founder
Adeesha D P Hiraluge, renowned as Ade Perera, is a seasoned mixologist and bartender with over a decade of experience in the industry. Ade has honed his craft through extensive training, blending lab-based and culinary techniques under the mentorship of industry luminaries. His journey culminated in a distinctive style of Mixology that is both innovative and refined.
Having worked with esteem brands like Brewdog, Belvedere and The Wild Group, Ade has trained under, worked alongside, and collaborated with renowned mixologists such as Rich Woods – the cocktail guy, Dawud Zepherin who worked with the likes of the Rum Ambassador Joy Spence for Appleton Estate, and award-winning bartenders such as Mike Robinson and seasoned veterans such as Alex Kovak.
As co-founder of Nilly Flowers and the founder of The Serve, Ade is passionate about creating unique and unforgettable experiences for his guests. He focuses on using organic ingredients and straightforward techniques to craft complex and flavourful drinks that resonate with the floral cafe and bar’s theme, in line with the company’s commitment to healthy and eco-friendly products.
Ade has always aimed to create experiences that do more than just serve a drink; he wants his customers to leave with lasting memories, wondering “how did he do that?” His dedication to crafting memorable moments shines through in his mixology approach, where he not only serves delicious cocktails but also engages customers with storytelling, sensory experiences, and an emphasis on organic clarity and potency.
His talent for turning ordinary drinks into remarkable creations has established him as a true master of his craft.