CLASS Spring 2023
CLASS Spring 2023
The man, the hat, the legend - the story of Ian Burrell
Outstanding Contribution winner at the Class Bar Awards, Ian Burrell, has dedicated his life to rum. Hamish Smith hears his story.
—22 June, 2023
CLASS Spring 2023
Review: Crossroads
Crossroads was among the few good things to emerge from the pandemic, a compact, subterranean cocktail bar in a former Victorian toilet in Camden. Its new-ish home on Newington Green is comparatively palatial, but with all the charm and pioneering spirit of the original – a quintessential neighbourhood bar with a sustainable, forward-thinking approach.
—01 June, 2023
CLASS Spring 2023
Review: Lunar, Glasgow
Glasgow’s food and drink scene continues its upward trend with the arrival of Lunar, a wine and cocktail bar on the south side of the city. From the team behind popular West End beer shop Grunting Growler, the focus is on fresh flavours from natural wines and seasonally-driven cocktails.
—31 May, 2023
CLASS Spring 2023
Review: Velvet at Corinthia London
Velvet was one of the big launches of the last six months. Hamish Smith dropped by this spring to review Corinthia London's latest bar.
—23 May, 2023
CLASS Spring 2023
Review: The Commons Club, Edinburgh
CLASS' Scotland reviewer Blythe Robertson pops by The Commons Club
—22 May, 2023
CLASS Spring 2023
Review: The Canteen, Liverpool
The Class review team lands in Liverpool for the launch of Canteen.
—16 May, 2023
CLASS Spring 2023
Review: Project Halcyon, Manchester
The Class review team is in Manchester to pay Project Halcyon a visit.
—15 May, 2023
CLASS Spring 2023
How do you solve a problem like tequila?
Tequila production has soared in recent years, causing environmental and social issues where agave is intensely grown. Oli Dodd looks to the experts for future solutions.
—11 May, 2023
CLASS Spring 2023
International spotlight: Class explores Himkok in Oslo
Continuing our series of spotlights on pioneering international bars, Hamish Smith visits Himkok in Oslo, Norway. Bar manager Maroš Dzurus talks us through what makes this bar so different.
—10 May, 2023
CLASS Spring 2023
Professor Charles Spence on the case for and against AI drinks making
Prof Charles Spence says that if consistency of serve is the aim, robot cocktail makers could be the future. But isn't there an argument for tasting the hand of the maker?
—10 May, 2023
CLASS Spring 2023
Julio Bermejo: how I make the Tommy's Margarita
Hamish Smith gets the full skinny on the Tommy’s Margarita from the creator himself, Julio Bermejo.
—04 May, 2023
CLASS Spring 2023
Exploring...Shochu
The Japanese spirit is relatively unknown in the UK. Laura Foster makes it her mission to provide some education.
—04 May, 2023
CLASS Spring 2023
The New Fashioned - how the classic of classics has changed
The Old Fashioned is being given a makeover, catering to demands for lower-abv and culinary cocktails. Tyler Zielinski looks at some of the twists that are available.
—02 May, 2023
CLASS Spring 2023
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.
—26 April, 2023
CLASS Spring 2023
Anna Sebastian: How to become a bar consultant
Anna Sebastian went from a decade in operations to becoming a consultant. If you’re thinking of making the step, here’s how…
—25 April, 2023
CLASS Spring 2023
Monica Berg's bar diary: Spring
In the first of a new series, Monica Berg from Tayēr + Elementary walks us through her approach to seasonal drinks, opening up the calendar to spring.
—13 April, 2023
CLASS Spring 2023
Edmund Weil on handing back the keys to his award-winning bar
Developers’ plans for Edmund Weil’s Oriole site meant shuttering the bar after seven years. But he’s discovered the economic and sustainability benefits of being able to preserve the fixtures and fittings for a relocation.
—11 April, 2023
CLASS Spring 2023
The best scotch whiskies from the BBAs 2023
Scotch whiskies in cocktail bars are increasingly skewed towards single malts, but would that play out in the BBAs scotch tasting?
—29 March, 2023
CLASS Spring 2023
The best Irish whiskies from the BBAs 2023
Irish whiskey is the next port of call in our highlights of the Bartenders' Brand Awards results.
—27 March, 2023
CLASS Spring 2023
The best gins from the BBAs 2023
Today in our highlights of the Bartenders' Brand Awards 2023, we present the gin category.
—22 March, 2023