Login / Register

Forgot Password?     Sign up
classmag-image

Features

Features

From the archive: Reuniting the worlds of food and drink

That chefs deal with solids and bartenders deal with liquids – and somehow one trumps the other – is an outmoded way of thinking. Pull down the barriers, says Ryan Chetiyawardana.

Features

They call it news - you can call it marketing

Meet the drinks journalist – nocturnal by nature, sometimes bedraggled, predictably thirsty, but often useful. Introduce yourself, tell them what you’re up to, build a relationship. They call it news, but you can call it marketing, says Hamish Smith.

Features

How Covid took more than jobs

As a volunteer for Under One Sky, Artesian's Anna Sebastian has seen the link between hospitality and homelessness first hand. She reports back.

Features

Why the Roaring 2.0s could actually happen

The last pandemic was followed by the Roaring Twenties. Could history be about to repeat itself? Oli Dodd says if conditions continue to align, it just might.

Features

Buying your bar: is it now time to own, not rent your premises?

Hamish Smith weighs up the pros and cons of bar owners buying their premises, with the help of some industry operators with first-hand experience.

Features

Tequila aged in cognac barrels? It's tequila, but different

While using casks from different spirits categories to age or finish tequila is not entirely new, it is unusual. Lucy Britner looks at the future potential

Features

The effect of Covid-19 on taste is the issue under our noses

If smell can be impaired by age and illness, so can guests' appreciation of our drinks. Professor Charles Spence sniffs out the truth

Features

Why fortifieds are the spirits lover's wine

Go on, you deserve it – buy yourself a bottle of something special this winter. If you switch your attention from spirits to fortifieds, 30 or 40-year-olds don’t have to cost the earth, says Joe Wadsack

Features

Unprecedented times? Curfews and licensing restrictions are actually our history

Far from unprecedented, restrictions on hospitality are rooted in our medieval history. Dexter Plato turns town crier

Features

Old fashioned politics: how failed diplomacy is damaging whiskey

If whisk(e)y tariffs are not de-escalated soon, it could be costly for everyone involved. Hamish Smith reports

Features

On and off-trade? Increasingly it's just trade

The on and off-trades aren’t two neat halves of the drinks market anymore – the blur between them has never been clearer, says Pete Brown

Features

Rum through a pandemic lens

Ian Burrell explains how the pandemic and Black Lives Matters movement exposed outdated marketing in rum.

Features

Lockdown legacy - has wine consumption changed?

Wine consumption was entirely at home for a chunk of 2020 – so how might lockdown trends have translated into the trade, asks Joe Wadsack

Features

Does vulnerability change our drinking choices?

Professor Charles Spence questions whether the instability of the world around us has an effect on the psychology of taste

Features

Gin has grown, but in what direction?

Gin specialist Emma Stokes believes elements of the category are headed in the wrong direction. Stop with the exhibitionism she says, gin's reputation is at stake

Features

Bartender 2.0: the healthy habits to harness after lockdown

Hang on to those healthy habits of lockdown, says La Maison Wellness’ Camille Vidal. It’s time for Bartender 2.0 to emerge

Features

Mixed feelings: Is the mixer-spirit serve under-used in the cocktail bar?

Post-lockdown, what kind of serve does the consumer want? Could simplicity provide clarity amid a confused picture, asks Lucy Britner

Features

How to make Black Rock's Scotch Egg

Black Rock's Scotch Egg is one of the best about. Here's how to make it at your bar. 

Features

Humans crave novelty but shouldn't deliciousness be our guiding principle?

The pursuit of unusual flavours has led chefs and mixologists alike down some interesting roads – but Prof Charles Spence wonders if that’s the right path for cocktails. 

Features

The science of ice

Professor Shane Eaton explains the exact science that leads to clear blocks of ice, he says.

Features

Fine cider - the UK's answer to Champagne

The best ciders are a match for any top wine, says Pete Brown, and it’s about time they were given the credit they deserve.

Features

Why bar marketing matters

Marketing is simply letting people know what you’re doing and helping them understand it, says Ryan Chetiyawardana. Why wouldn’t you want to pay for that, he asks?

Features

Processing the pandemic

For painfully obvious reasons, there is anxiety among the ranks right now. Ellen Manning passes on some sound advice about how we process what has happened and move forward

Features

Brands' pandemic performance and consumer loyalty

There’s a business case for digging deep during a crisis. Lucy Britner looks at COVID-19’s impact on the big drinks companies and consumer behaviour

Features

Bartender wellness: The upside of downtime

Camille Vidal, bartender and founder of La Maison Wellness, is looking at the positives of time away from the bar. It could be the downtime you need, she says

Features

Creativity in a crisis - how to pivot your bar

Nothing will make up for not having customers, but there are things you can do to build your brand and open up new avenues of revenue – if not for now, then later. Hamish Smith hears how to make the best of a bad situation...

Features

Why there's no shame in being a lager drinker

Lager is somehow seen as an inferior beer, but that’s far from true, says Pete Brown, who here explores the drink’s image problem.

Features

Understanding mezcal

In the bar industry, mezcal is big, but still so little is known about this artisanal spirit. Tom Bartram takes you through the rudiments of a diverse and sometimes confusing category.

Features

Irish Single Pot Still whiskey's next challenge

Can Irish single pot still whiskey take on Scottish single malts, asks Oisin Davis, founder of Great Irish Beverages.

Features

Spherification in drinks

Edible packaging has its place, says Professor Charles Spence, but is that place really in alcoholic drinks?