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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.

CLASS Aug/Sep 2019

The science of flavour pairing

Prof Charles Spence delves into the mysterious world of food and drink matching.

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.

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.