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Thoughts

Thoughts

Giulia Cuccurullo: how to make drinks that tell stories
Giulia Cuccurullo, head bartender at Artesian, says making memorable drinks is about telling stories.
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30 September, 2024

Thoughts

Monica Berg: the power of admiration
Admiring the achievements of others can help you to learn and grow. Monica Berg certainly subscribes to that theory.
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30 September, 2024

Thoughts

Page turners - Jake O'Brien Murphy's must-read drinks books
Of the plethora of drinks related books available, Jake O'Brien Murphy finds a handful indispensable.
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24 September, 2024

Thoughts

Innovation nation: Iain McPherson on the creative imperative
It’s time for the UK bar scene to up its game and get back into the creative groove it has always been known for, says Iain McPherson.
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12 August, 2024

Thoughts

Why your bar should adapt to a changing locale

Edmund Weil has seen Shoreditch morph in front of his eyes. What should an operator do when their bar’s surroundings change he asks?
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31 July, 2024

Thoughts

Why we need to de-industrialise the guest shift
Hamish Smith can’t seem to escape guest shifts. We must de-escalate this trend, he says.
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31 July, 2024

Thoughts

The Kate Nicholls column: Building the next generation of bartenders
If anyone knows what’s coming down the road for hospitality, it’s Kate Nicholls, CEO of UK Hospitality. In a new column for CLASS, she enlightens us about the spots on the horizon that could soon become the bigger picture
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22 July, 2024

Thoughts

Pre-batching? Wait a (la) minute, says Kevin Armstrong
Batched cocktails are here to stay, but what’s good for the bar is not necessarily good for the guest, writes Satan’s Whiskers’ Kevin Armstrong.
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19 July, 2024

Thoughts

BBAs: Which product reigned supreme?
We finish our review of the BBAs 2024 where the competition ends. Once all the scores had been tallied these were the best-performing products. So which brand was best of the best? 
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06 June, 2024

Thoughts

Are your products being nerfed?
Brands exist as a signifier of quality. But what happens when products are quietly diluted or diminished? Beware the intervention that is nerfing, says Satan’s Whiskers’ Kevin Armstrong
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02 April, 2024

Thoughts

How to use data to run your bar better
Edmund Weil outlines some of the many ways in which data can provide invaluable insights into guest trends without being intrusive to their experience
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28 March, 2024

Thoughts

Are you a generalist or specialist? Jake O'Brien Murphy on drinks knowledge

Jake O'Brien Murphy worries that he doesn't know enough stuff about enough stuff – but he’s met plenty of those who do and generously share their expertise.
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26 April, 2024

Thoughts

How to do brand trips better
Anna Sebastian says brand trips are about creating lasting memories and, whether you work for a brand or a bar, make sure they’re the right ones.
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08 April, 2024

Thoughts

The hospitable takeover - how to do guest shifts better
There are guest shifts and good guest shifts. Pajtim Tani Hasa from Lab 22 is our guide to takeovers done well.
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09 January, 2024
Matt Arnold

Thoughts

Matt Arnold on cocktail comps: It's the taking part that counts (no, really)
After his World Class GB win and narrowly missing out on the global crown in São Paulo, Passing Fancies’ Matt Arnold explains why comps are about more than glory.
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02 January, 2024

Thoughts

Jake O'Brien Murphy reviews online bar reviews
A surprisingly high majority of online product reviews are positive. Jake O'Brien Murphy carries out his own study to see if the same is true of hospitality scrutiny.
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02 January, 2024
Citrus, Monica Berg

Thoughts

Monica Berg's bar diary: 'Citrus is for flavour, not just acidity'
Winter means citrus, but don’t think of these fruits as just providers of acidity – use them for their flavour, says Monica Berg
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19 December, 2023

Thoughts

Ways to win in 2024

Even in what may seem the darkest hours, there are ways to boost trade and income. Edmund Weil offers some welcome advice.
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15 December, 2023

Thoughts

Edmund Weil on how to insure a bar - properly

Making an insurance claim is never a fun thing to have to do. Edmund Weil has first-hand knowledge of how best to deal with insurers.
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08 November, 2023

Thoughts

Jake O'Brien Murphy on making the bar industry great again
Jake O’Brien Murphy sets out his three-pronged manifesto for change.
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31 October, 2023

Thoughts

Monica Berg's bar diary: Autumn infusions
This autumn, Monica Berg’s thoughts have turned to infusions – using seasonal raspberries to illustrate.
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16 October, 2023

Thoughts

Why good hospitality is the subtle art of knowing when to break the rules
New CLASS columnist Kevin Armstrong unpicks what his bar Satan’s Whiskers excels at: flexible, nuanced service.
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12 October, 2023

Thoughts

Are you a spirits specialist? Become a BBAs judge
If you're a bartender working in a UK bar and you have a specialsm in a particular drinks category, we'd love to hear from you.
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02 October, 2023

Thoughts

What's on at London Cocktail Week? CLASS speaks to its organisers
Hamish Smith chats to London Cocktail Week’s Hannah Sharman-Cox and Siobhan Payne about this year’s festival.
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10 October, 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