Login / Register

Forgot Password?     Sign up
classmag-image

Features

Features

Why traditional ingredients are our history and future

Respect for ingredients is of paramount importance, especially those that are indigenous and traditional. Monica Berg has some sage advice on protecting precious cultures.

Features

Analysis: Hospitality's Long Covid

Hamish Smith reflects on what the combined effect of restriction lifting and the challenges posed by Brexit will likely have on bars’ ability to flourish in the future.

Features

Mindset Mondays: happier relationship for a happier life

Today in Mindset Mondays, Adam Smith, from A-Game Consultancy and Hospitality Wellness, turns to your home life – a happy, fulfilled  relationship makes for a happier, more productive person he says.

Features

When life gives you lemons: The history of lemonade

A humble drink, lemonade nonetheless has a history as fascinating as any spirit. Clinton Cawood reports.

Features

Mindset Mondays: Impostor Syndrome

Today in Mindset Mondays, Adam Smith - from A-Game Consultancy and Hospitality Wellness – turns his attention to Impostor Syndrome and how it can manifest

Features

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 fulfil to achieve satisfaction in our lives. 

Features

Supertasters - do they actually exist?

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

Features

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

Features

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.

Features

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.

Features

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. 

Features

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.

Features

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.

Features

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. 

Features

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. 

Features

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.

Features

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

Features

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. 

Features

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.

Features

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?

Features

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

Features

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

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

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.

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

The dos and don'ts of reopening

John Ennis, managing director of the eight-venue strong Graffiti Spirits Group in Liverpool, says the latest reopening is a critical moment in which profitably trumps everything. He lays out what you should and shouldn’t do to emerge from lockdown stronger.

Features

The spirit the cocktail movement left behind

Most classic categories have benefited from the cocktail renaissance and the growing interest in craft spirits. Not so Spanish brandy, says François Monti

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

Uniting 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.