Login / Register

Forgot Password?     Sign up
classmag-image

CLASS Aug/Sep 2019

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.

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.

CLASS Aug/Sep 2019

How the Espresso Martini survived the 1980s

Jane Ryan traces the chequered history of the Espresso Martini. 

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.

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. 

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.