Login / Register

Forgot Password?     Sign up
classmag-image

Features

Features

Joe Wadsack: why it's time to dive into Eastern European wine

As economic pressures bite, Joe Wadsack says it’s a good time to consider some of the cheaper but still delicious wines that have been produced across Eastern Europe for thousands of years.

Features

Garden to Glass: ingredients to grow this spring

Anistatia Miller & Jared Brown take a journey through some of their more exotic home-grown ingredients as the new season’s plotting begins in earnest.

Features

Seamless: the story of Connaught Bar's quest for greatness as it turns 15

For the Connaught Bar, excellence has become the daily routine. Hamish Smith catches up with Ago Perrone, Maura Milia and Giorgio Bargiani to understand better how, after 15 years of the bar, the guest experience only gets better.

Features

Exploring...Sotol (the agave spirit that's not really agave)

Previously thought of as a mezcal, sotol is a category in its own right. Laura Foster gets into the finer points of a spirit that’s looking to become the next, well, mezcal.

Features

The case for France's answer to Port - Vins Doux Naturels

Joe Wadsack turns to the country where fortified wines were invented to look at the sweet versions that likely came about in the 13th century.

Features

What flavours will trend in 2023?

Kristiane Sherry explores – with the help of some gastro-focused bartenders – which trends might make the leap this year.

Features

Anna Sebastian on the drinks trends coming in 2023

From the economy to the environment to digital innovation, 2023 is set to be a year of great societal change. But how will this impact everyday lives in the bar industry? Here Anna Sebastian’s top trends to watch out for as she sizes up the coming year.

Features

We're in recession, but what does that mean for bars?

The recession is going to be the longest on record, says the Bank of England. So what does this all mean for bars and bartenders? Oli Dodd looks back to look forward.

Sponsored Content

Zonin: refined over 2,000 years

Michele Zonin, seventh-generation family member and vice-president of Zonin1821, looks at the history and modernity of a classic Italian wine.

Features

A short history of bartending

Adam Jamie Hussein’s new book, The Rise of the Bartender, charts the history of mixed drinks and their makers. Here, he provides a potted history of the profession.

Features

Why bars are making their own branded spirits

More cocktail bars are creating their own ingredients – often including a branded spirit. Oli Dodd reports

Features

Cognac cocktails: New ways with an old spirit

If you're looking for new ways to use cognac, look no further than Le Syndicat in Paris. Thibault Massina pulls back the curtains on a bar that has changed the conversation about French spirits.

Features

Cavitation in spirits? Just don't call it ageing

When reduced to the goal of speed ageing, the process of hydrodynamic cavitation became taboo. Highlight its other uses – as some brands have – and it’s just another tool for creating flavour. Hamish Smith reports.

Features

The Portuguese fortified you haven't tried: Moscatel de Setúbal

Port isn’t the only world class fortified from Portugal. Joe Wadsack has another up his sleeve – and the best bit is Moscatel de Setúbal is great value for money. 

Features

Prof Charles Spence: How ambient temperature shapes drinks choice

Professor Charles Spence investigates whether or not the physical temperature of a space has an influence on guests’ drinks choices.

Features

Exploring....Batavia Arrack

Laura Foster follows the trade routes east to Indonesia, where she discovers the first luxury spirit: batavia arrack. 

Features

The simple yet delicious world of spirits and juice

With the right fruit juices, spirits can be elevated to new heights – and there’s no shortage of weird and wonderful combinations to try. By Liam O'Brien of Brass Monkey.

Features

How does the speed of fermentation change flavour?

Slow fermentation can help in bringing a point of difference to a whisky’s flavour profile, and modern consumers are always looking for something new. Ellen Manning reports.

Features

The opportunity of failure - how bars can be reinvented

John Ennis of Graffiti Spirits Group spotted signs that a number of his venues were failing. Reinvent to succeed, he says.

Features

Declan McGurk on his two-decade journey with Class

Declan McGurk has featured in Class more than most. We hear from him about how his career ran parallel to Class over the last two decades. 

Features

Jake Burger on the impact of Class

One of the faces to have featured most in Class over the years is Jake Burger. We hear from him about how the magazine shaped – and was shaped by – his career.

Features

Eating disorders - hospitality's last taboo?

Eating disorders in the drinks and hospitality industry are rife but rarely spoken about. Millie Milliken lifts the lid of what might be the ‘last taboo’ in our industry.

Features

25 years of Class: Hamish Smith on the relaunch of Class in 2016

After Simon Difford's second spell as editor and publisher from 2009-2014, Class lay unpublished for two years - until Agile Media relaunched the title in the autumn of 2016. Present editor Hamish Smith completes the story.

Features

25 Years of Class: Tom Sandham on his time as editor from 2007-2009

Tom Sandham took over the reins at Class from Paul Wooton in 2007, before making way for Simon Difford in his second spell as editor from 2009-2014. In celebration of 25 Years of Class, Sandham takes us on a trip down memory lane.

Features

25 years of Class: Paul Wooton on his tenure as editor from 2001-2007

Following Simon Difford's first spell as editor from 1997-2000 and Bethan Ryder, also in 2000, Paul Wooton held the reins of Class. Here he takes us back to the movers and shakers of his time in charge and how the industry was developing into a world-leading cocktail scene. 

Features

25 Years of Class: Bethan Ryder on the bar industry in 2000

Following Simon Difford's founding of CLASS in 1997, Bethan Ryder was editor for a short spell in 2000. In celebration of the magazine's 25 year anniversary, she takes us back to the time of The Atlantic, Dick's Bar and Lab. 

Features

The bartenders’ guide to Bournemouth

Gemma Terry of Ojo Rojo takes us on a local’s tour of south coast town Bournemouth.

Features

Exploring...Yuzushu

Laura Foster takes a deep dive into the delicious world of this Japanese fruit liqueur, which is creeping into cocktails across the UK.

Features

Born to be mild: Pete Brown on craft beer's next trend

The big beer style of this year is one of the least likely Pete Brown could contemplate – nevertheless it’s one that he feels is actually worthy of revival.

Features

Professor Charles Spence: why cocktails need headspace

Leaving headspace above wine allows the volatile aromas to circulate, giving the drinker orthonasal pleasure. Professor Charles Spence explains how this works and why there’s a case to be made for a similar approach in cocktails.