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Thoughts

Thoughts

Review: Creating your own cocktails at Fortnum's 3'6

Fortnum & Mason's 3'6 has relaunched, promising guests they can create their own cocktails. Hamish Smith takes the golden lifts to the department store's third floor to check it out. 
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04 July, 2023

Thoughts

How to be a better boss
A bar employer’s generosity comes in many forms, says Edmund Weil.
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02 August, 2023

Thoughts

Review: Erik Lorincz's Kwant 2.0 takes CLASS' first 10/10 score
Erik Lorincz's award-winning Kwānt has finally reopened in a new location. Hamish Smith wasted no time in heading there to review. 
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15 June, 2023

Thoughts

Looking a little alike: why cocktails have become homogenous
Is social media stifling creativity? Jake O'Brien Murphy thinks it is and suggests it’s pulling drinks towards safe ground.
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13 July, 2023

Thoughts

How classics are born - and remain relevant

Classic cocktails are as relevant now as they’ve ever been, says Hamish Smith, but is their creation slowing?
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29 June, 2023

Thoughts

Anna Sebastian: How to become a bar consultant
Anna Sebastian went from a decade in operations to becoming a consultant. If you’re thinking of making the step, here’s how…
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25 April, 2023

Thoughts

Perpetual improvement: how classic cocktails retain relevance
Classics are an obsession for Jake O'Brien Murphy, particularly in the way they keep pace with the times and changing tastes.
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25 April, 2023

Thoughts

Why the seaside and countryside are the next frontiers for cocktail bars
If bartending is about working with the freshest, local ingredients, rural bars have a big role to play in the future of our industry, says Ugly Butterfly’s Josh Linfitt
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18 April, 2023

Thoughts

Edmund Weil on handing back the keys to his award-winning bar
Developers’ plans for Edmund Weil’s Oriole site meant shuttering the bar after seven years. But he’s discovered the economic and sustainability benefits of being able to preserve the fixtures and fittings for a relocation.
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11 April, 2023
Wayne Collins

Thoughts

A tribute to the life and times of Wayne Collins
The late Wayne Michael Collins was one of the pioneers of the modern bar industry – his good friend Jason Crawley writes a tribute to his life and legacy.
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09 March, 2023
Lars Williamson

Thoughts

Empirical's Lars Williams: What flavour means to me
Guest writer Lars Williams of Empirical (and formely of Noma) says spirits should have no rules and no boundaries - flavour is the only currency.
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02 March, 2023

Thoughts

After Noma, does hospitality need to redefine success?
Jake O'Brien Murphy questions whether the fine dining model is dead and, now looking back, whether any of it was worth it?
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21 February, 2023

Thoughts

Looking after the pennies - Tim Etherington-Judge on cost cutting in bars
Healthy Hospo is offering a free course to help bar owners and operators navigate the financial challenges impacting hospitality this winter. Founder Tim Etherington-Judge reveals some of the key advice.
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14 December, 2022

Thoughts

Edmund Weil: Creating value has never been more important
The concept of value may be different for everyone, but Edmund Weil thinks a great bar experience is a universal win.
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14 December, 2022

Thoughts

Monica Berg: Why diversity and inclusion are different things
Monica Berg explains why diversity and inclusivity are separate concepts but inextricably linked.
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12 January, 2023

Thoughts

Every bar has its pillars - but how do you keep these people in place?
Mike Baxter says identifying the key people in your business is critical to success and longevity – and peace of mind.
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11 January, 2023

Thoughts

Tommy Matthews: 'We’re up-skilling... investing in our community’s future'
With his new Birmingham bar, Passing Fancies, Tommy Matthews is creating a space where lab kit is shared and the next generation of bartenders will be nurtured.
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04 January, 2023

Thoughts

Pies, sweet snacks and vegan options - Jake O'Brien Murphy's 2023 snack predictions
Jake O'Brein Murphy sets out his vision for bar snacks in 2023. 
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03 January, 2023

Thoughts

Jake O'Brien Murphy on 'elevated' bar snacks
In the latest episode of his quest for bar snack nirvana, Jake O'Brien Murphy finds himself at Kol, eating elevated Mexican nibbles. 
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04 November, 2022

Thoughts

So, you're thinking of opening a bar - it's not what you think
Mike Baxter owns bars. The job’s not what you think, he says.
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19 October, 2022

Thoughts

Why bartending isn't an art form
Jake O'Brien Murphy takes issue with the notion that bartenders are artists - it’s way more complicated  than that, he says.
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19 October, 2022

Thoughts

Chewing the Fat - the Awards Edition
Jake O'Brien Murphy emerges from awards season with his own list of best bar snacks.
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18 October, 2022

Thoughts

Brain drain - why do so many bartenders leave for brands?
Are bar operations losing too much talent to brands and does that disproportionately impact female representation in leadership positions, asks Anna Sebastian
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22 September, 2022

Thoughts

Why we should train bartenders - and managers

A fairer approach to promotion and better structure around training would help more people climb the ladder – and be more open – to higher-paid jobs, says Hannah Lanfear
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22 September, 2022

Thoughts

Jake O'Brien Murphy tackles the sausage roll
The sausage roll is the drinker's best friend, says Jake O'Brien Murphy, in his latest bar snack musing. 
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22 September, 2022

Thoughts

Swimming at low tide - how bars survive recession

Hospitality is facing a sink or swim situation thanks to the dangerous economic situation. Edmund Weil predicts profits will have to be sacrificed but the storm will pass and better times will come. 
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15 September, 2022

Thoughts

How to harness palate progression
Martyn 'Simo' Simpson from Silverleaf and Milroy's has studied the way people's palates develop through the bar experience - and has some advice as to what that means for the drinks you recommend. 
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20 July, 2022
cocktail menu evolution

Thoughts

From concept menu to minimalist list: how menus chart evolution
Jake O'Brien Murphy is feeling nostalgic for the creative listing trickery of years gone by.
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04 July, 2022
Bartender's Handshake

Thoughts

So what is the modern day bartender's handshake?
Intrigued by the reputation of Fernet as the “bartender’s handshake”, Mike Baxter set out to find what liquids bartenders around the UK actually favour today.
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27 June, 2022

Thoughts

Jake O'Brien Murphy on what hospitality really means
You wouldn't think a column about something so trivial as bar snacks could get political. Amid the spiraling cost of living, it has to, says Jake O'Brien Murphy. 
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15 September, 2022