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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

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

Thoughts

First steps into the new normal

Jake O’Brien Murphy diarises his entry into a new world

Thoughts

(No) show me the money

It’s time for customers to put down a deposit on their booking, argues Edmund Weil

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

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

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.

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

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

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

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

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.