The Clove Club’s Rob Simpson works alongside some of the best chefs in the world. He reveals the workings of a bartender at a fine-dining restaurant bar.
That chefs deal with solids and bartenders deal with liquids – and somehow one trumps the other – is an outmoded way of thinking. Pull down the barriers, says Ryan Chetiyawardana.
Callooh Callay's Sausage Roll is more than a bar snack - it has become a major attraction. Owner Richard Wynne lets us in on his bar's (and mum's) recipe.
Kitchens tend not to be a major focus of most cocktail bars, but while some literally put food on the back burner, others are blazing a trail in innovative dishes from some spectacularly unlikely cooking areas. Hamish Smith takes a bite of the best