Thoughts
Thoughts
How the Margarita saved my bar from going bust
Class’s cocktail of the year, the Mirror Margarita, has kept Hacha afloat in a Covid-hit 2020. Co-owner Emma Murphy tells us how she and Deano Moncrieffe unleashed its potential
—05 December, 2020
Thoughts
Inglorious isolation: why Covid-19 didn't pull us together, it pulled us apart
Pennyroyal's Alex Taylor tells the story of Wales’ pandemic – just in case anyone is listening
—04 December, 2020
Thoughts
First steps into the new normal
Jake O’Brien Murphy diarises his entry into a new world
—08 September, 2020
Thoughts
(No) show me the money
It’s time for customers to put down a deposit on their booking, argues Edmund Weil
—07 September, 2020
Thoughts
Hard times are had in closure - but also in reopening
Monica Berg is opening up – her bar and her views on the industry. After time to reflect, it’s time to make changes, she says
—06 September, 2020
Thoughts
Business first, craft second - the new way forward for bars
With limited custom, spend per head is the most valuable metric, suggests UKBG international ambassador Peter Dorelli
—01 September, 2020
Thoughts
When London's hotels closed their doors
London’s hotels stayed open through two world wars, but not this pandemic. Anna Sebastian, bar manager of The Langham’s Artesian, describes the scenes and promises that when they are back they will be better than before.
—07 April, 2020
Thoughts
How to develop your bartending style
Peter Dorelli, international ambassador for the UKBG, is an entertainer. He says a bartender's style should be defined by more than just drinks making
—01 April, 2020
Thoughts
Meltdown: the week when hospitality closed
There was a week in mid-March 2020 that will go down as one of the toughest in hospitality history. Edmund Weil, co-owner of Nightjar, Oriole and Swift, opens his diary to March 16
—01 April, 2020
Thoughts
Brexit: reasons to be cheerful
The dowsides of Brexit to the bar industry can’t be ignored, but Edmund Weil steps up to his brief and looks for the light hiding in the shadows
—15 February, 2020
Thoughts
Legacy drinks: why your creations are your assets
Only a handful of modern-day bartenders have created drinks for which they are famous, let alone bone fide classics. One man has come closer than most – Chris Moore tells us how to make drinks that last in the memory
—14 February, 2020
Thoughts
No such thing as a free lunch
Hannah Sharman-Cox runs through the essential etiquette when it comes to the perks of the job.
—05 February, 2020