Thoughts
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
Bar culture: the cost of free drinks
Working in bars is fast, exciting and at times toxic, but in lockdown the entire industry took a breath. It’s time for a new path, reflects Sly Augustin
—05 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