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Mindset Mondays: the six human needs

Next up in Mindset Mondays, Adam Smith - from A-Game Consultancy and Hospitality Wellness - outlines the six needs we should look to fulfill to achieve satisfaction in our lives. 

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Supertasters - do they actually exist?

Professor Charles Spence tackles the uncomfortable question of how well tastemakers actually taste.

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Blanc canvas: why cognac is now looking beyond Ugni Blanc

Cognac’s grape varieties don’t get much attention – the spotlight is usually taken by terroir and ageing. But as consumer curiosity and global warming take hold, are things about to change for the grape, asks Lucy Britner

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Creating a pandemic-era wine list

Joe Wadsack revisits some early advice on how to compile a wine list and finds his approach has changed substantially.

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Has aperitif culture finally taken hold?

UK drinkers have been braving the elements as bars have been allowed to open outside. Will this lead to a boom in aperitif- style drinks, Amy Hopkins asks.

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Changing government perception

Covid-19 has brought the strained relationship between the bar industry and the government to the surface. Millie Milliken asks what needs to change post-pandemic.

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Mindset Mondays: self-love and internal dialogue

Adam Smith from A-Game Consultancy and Hospitality Wellness turns his attention to the way you view yourself in the latest edition of Mindset Mondays. 

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Mindset Mondays: How to improve your morning routine

For this edition of Mindset Mondays, Adam Smith - from A-Game Consultancy and Hospitality Wellness - has tips on improving your morning routine.

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Mindset Mondays: 5 steps to lasting change

Adam Smith from A-Game Consultancy and Hospitality Wellness brings us the second instalment of Mindset Mondays - the five key steps to making lasting change in your life. 

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Mindset Mondays: 5 steps to better sleep

Adam Smith from A-Game Consultancy and Hospitality Wellness is back with Mindset Mondays. This week he has tips on how to sleep better. 

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The other side of Cognac

As a category dominated by big brands, does cognac exhibit that oh-so French term ‘terroir’? Edward Bates digs deep for the answers.

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How the cocktail bitters market has changed

You might not see as many encyclopaedic bitters selections in bars nowadays, but the category has plenty of life in it, says Clinton Cawood

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Mindset Mondays: How to build momentum

Adam Smith from A-Game Consultancy and Hospitality Wellness brings us Mindset Mondays - start-of-the-week tips to improve our mindset and enhance our productivity. 

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New, different, but not better: how beer is changing

Is innovation in beer happening too fast? Pete Brown catches up on the trends of the craft movement.

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Incredible Bulk: how spirits supply is changing

Bulk spirits could turn into big business as trends towards more sustainable practices continue. What, asks Lucy Britner, does that mean for the brands on the back bar?

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Spherification in drinks

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

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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

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The science of ice

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

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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.

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A guide to carbonation

Carbonation not only adds bubbles, but changes taste. Professor Shane Eaton talks us through the science between cocktails and CO2.

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Why people choose the drinks they do

As some bars challenge traditional methods of helping people to choose their drinks, Prof Charles Spence looks at how aesthetic preferences may be linked. 

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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.

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Kombucha in cocktails

The fermented tea is garnering fans across the cocktail world, largely due to its ability to deliver complex flavours in a drink. Clinton Cawood stares at the leaves and sees a rich future

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Is there now regionality in American whiskey?

Tristan Stephenson hosted the Class American Whiskey Academy at Oriole, where he unveiled a new vision for categorising this growth sector

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A guide to the ultrasonic homogeniser

If you're looking for super-fast infusions, the sonicator or ultrasonic homogeniser might be the answer. Professor Shane Eaton explains how.

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Why Cava is the most undervalued sparkling

Cava - made using the traditional method - is a value alternative to champagne. If you know what to look for, there’s treasure to be found, says Joe Wadsack

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How magic and drinks have always shared a stage

The art of illusion has long been associated with the bar world. Charles Spence goes behind the scenes.

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A guide to the sous vide

Professor Shane Eaton’s lab tour takes us to the sous vide. There are few tools better for fast infusion, he says.

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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

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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.