CLASS Aug/Sep 2019
CLASS Aug/Sep 2019
How to use a centrifuge
Up next in Professor Shane Eaton's white-coat lab tour is the centrifuge – an expensive piece of kit, but one that produces compelling results, he says.
—16 September, 2021
CLASS Aug/Sep 2019
The science of flavour pairing
Prof Charles Spence delves into the mysterious world of food and drink matching.
—16 September, 2021
CLASS Aug/Sep 2019
Artichokes, hazelnuts, walnuts...the best ingredients for Autumnal liqueurs
Anistatia Miller and Jared Brown make the most of an overabundance of nuts and artichokes with homemade versions of some classics.
—02 September, 2021
CLASS Aug/Sep 2019
The bar with a Michelin star
The Clove Club’s Rob Simpson works alongside some of the best chefs in the world. He reveals the workings of a bartender at a fine-dining restaurant bar.
—24 August, 2019
CLASS Aug/Sep 2019
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
CLASS Aug/Sep 2019
How the Espresso Martini survived the 1980s
Jane Ryan traces the chequered history of the Espresso Martini.
—15 August, 2019
CLASS Aug/Sep 2019
The best gin for the Southside
Hamish Smith took the Cocktail Lab on tour to Leeds - the worldwide imbibing head quarters of the Southside cocktail. The Watermark played host.
—10 September, 2019
CLASS Aug/Sep 2019
How to make Black Rock's Scotch Egg
Black Rock's Scotch Egg is one of the best about. Here's how to make it at your bar.
—08 August, 2020
CLASS Aug/Sep 2019
How to make Callooh Callay's Sausage Roll
Callooh Callay's Sausage Roll is more than a bar snack - it has become a major attraction. Owner Richard Wynne lets us in on his bar's (and mum's) recipe.
—08 August, 2019