Features
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.
—10 June, 2021
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.
—08 June, 2021
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.
—07 June, 2021
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.
—30 May, 2021
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.
—24 May, 2021
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.
—24 May, 2021
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.
—17 May, 2021
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.
—13 May, 2021
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
—13 May, 2021
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.
—10 May, 2021
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.
—29 April, 2021
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?
—28 April, 2021
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
—31 March, 2021
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
—25 March, 2021
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
—18 March, 2021
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.
—09 March, 2021
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.
—04 March, 2021
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.
—03 March, 2021
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
—02 March, 2021
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
—25 February, 2021
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.
—24 February, 2021
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.
—24 February, 2021
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.
—11 February, 2021
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.
—11 February, 2021
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
—14 January, 2021
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
—11 January, 2021
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.
—08 January, 2021
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
—18 December, 2020
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
—15 December, 2020
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
—30 November, 2020