CLASS Winter 2023
CLASS Winter 2023
The hospitable takeover - how to do guest shifts better
There are guest shifts and good guest shifts. Pajtim Tani Hasa from Lab 22 is our guide to takeovers done well.
—09 January, 2024
CLASS Winter 2023
Review: Satyr, Edinburgh
Scotland reviewer Blythe Robertson finds another gem in Satyr in Leith.
—08 January, 2024
CLASS Winter 2023
How to make Truffle Martinis
Anistatia Miller and Jared Brown’s abundant garden has yielded a big surprise - the discovery of truffles. What else but truffle Martinis...
—03 January, 2024
CLASS Winter 2023
All hail wassail - the drink of the 12th night of Christmas
Anistatia Miller and Jared Brown are using windfall fruit for their take on the pagan hot drink, Wassail, which was typically drunk on Christmas Eve and the Twelth Night of Christmas (5th Jan).
—03 January, 2024
CLASS Winter 2023
Matt Arnold on cocktail comps: It's the taking part that counts (no, really)
After his World Class GB win and narrowly missing out on the global crown in São Paulo, Passing Fancies’ Matt Arnold explains why comps are about more than glory.
—02 January, 2024
CLASS Winter 2023
Jake O'Brien Murphy reviews online bar reviews
A surprisingly high majority of online product reviews are positive. Jake O'Brien Murphy carries out his own study to see if the same is true of hospitality scrutiny.
—02 January, 2024
CLASS Winter 2023
Review: Atelier Coupette, London
Hamish Smith drops in on Soho's latest cocktail bar - Atelier Coupette
—20 December, 2023
CLASS Winter 2023
Nico de Soto on returning to London and opening Wacky Wombat
Globetrotting bartender Nico de Soto of famed bars Mace in New York and Danico in Paris has landed in London. Hamish Smith is at Wacky Wombat to hear about his new digs under Daroco in Soho.
—19 December, 2023
CLASS Winter 2023
Review: Sexy Fish, Manchester
Sexy Fish launched a Manchester branch this autumn - Class reviewer Dave Marsland paid the bar a visit.
—19 December, 2023
CLASS Winter 2023
Ways to win in 2024
Even in what may seem the darkest hours, there are ways to boost trade and income. Edmund Weil offers some welcome advice.
—15 December, 2023
CLASS Winter 2023
Review: Hamish Smith on Dram and the fast-changing notion of 'cool'
Hamish Smith stops by London's biggest launch this winter.
—14 December, 2023
CLASS Winter 2023
Mastering the bar experience: Kevin Armstrong on ten years of Satan's Whiskers
Hamish Smith takes a seat next to Kevin Armstrong at Satan’s Whiskers to hear one of the lesser-told stories of bar success.
—13 December, 2023
CLASS Winter 2023
CLASS Winter 2023 launches
Access the digital magazine here. Not subscribed? Bartenders can sign up for a digital or hard copy here.
—11 December, 2023
CLASS Winter 2023
Perpetual improvement: how classic cocktails retain relevance
Classics are an obsession for Jake O'Brien Murphy, particularly in the way they keep pace with the times and changing tastes.
—25 April, 2023