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Natural wine - is it a must?
Joe Wadsack offers a definition of what ‘natural’ really means when it comes to wine – and debunks a few myths along the way.
—05 August, 2021
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Grain to glass? The first stop is vodka
Vodka is the perfect spirit to introduce consumers to the concept of grain to glass spirits. Laura Foster has the inside story.
—05 August, 2021
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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.
—26 July, 2021
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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.
—08 July, 2021
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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.
—28 June, 2021
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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.
—24 June, 2021
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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
—21 June, 2021
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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 fulfil to achieve satisfaction in our lives.
—14 June, 2021
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Supertasters - do they actually exist?
Professor Charles Spence tackles the uncomfortable question of how well tastemakers actually taste.
—10 June, 2021
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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
—10 June, 2021
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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.
—10 June, 2021
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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.
—08 June, 2021
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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.
—07 June, 2021
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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.
—30 May, 2021
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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.
—24 May, 2021
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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.
—24 May, 2021
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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.
—17 May, 2021
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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.
—13 May, 2021
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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
—13 May, 2021
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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.
—10 May, 2021
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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.
—29 April, 2021
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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?
—28 April, 2021
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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
—31 March, 2021
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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
—25 March, 2021
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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
—18 March, 2021
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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.
—09 March, 2021
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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.
—04 March, 2021
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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
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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
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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