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CLASS Spring 2021

CLASS Spring 2021

The story of the Dark 'n Stormy

One of only a handful of trademarked cocktails, the Dark ’n Stormy has a long and rich history. Jane Ryan fills us in.

CLASS Spring 2021

Supertasters - do they actually exist?

Professor Charles Spence tackles the uncomfortable question of how well tastemakers actually taste.

CLASS Spring 2021

Blanc canvas: why cognac is now looking beyond Ugni Blanc

Cognac’s grape varieties don’t get much attention – the spotlight is usually taken by terroir and ageing. But as consumer curiosity and global warming take hold, are things about to change for the grape, asks Lucy Britner

CLASS Spring 2021

Has aperitif culture finally taken hold?

UK drinkers have been braving the elements as bars have been allowed to open outside. Will this lead to a boom in aperitif- style drinks, Amy Hopkins asks.

CLASS Spring 2021

Pandemic-era cocktails: how to boost the bottom line

The past year has felt like death by a thousand cuts for and his business partners, the on-trade. As bars were preparing to reopen – albeit with further restrictions – Laura Foster spoke to some of the industry’s savviest operators about how they’re planning to maximise their takings.

CLASS Spring 2021

Breaking down the server-guest barrier

There are certain smart moves that a bartender can make to break down server/guest barriers and build new connections, says Danny Murphy.

CLASS Spring 2021

Changing government perception

Covid-19 has brought the strained relationship between the bar industry and the government to the surface. Millie Milliken asks what needs to change post-pandemic.

CLASS Spring 2021

London's pandemic bar openings

With our reveiw section on compassionate leave, CLASS rounds up the new and nearly-new bars opening and re-opening up this spring. 

CLASS Spring 2021

The new brand-bar relationship

Edmund Weil looks at some ways in which brands and bars can work together to help each other make the most of their investments.

CLASS Spring 2021

Behind the stick but not the wheel

Jake O'Brien Murphy is facing his return to work with a mixture of trepidation and excitement 

CLASS Spring 2021

The reopening and recovery of England's bar industry

It’s been six long months since we last saw bars open indoors in England. Hamish Smith looks back – and forward.

CLASS Spring 2021

Phil Bayly & Julio Bermejo's tribute to Tomas Estes

What you know of tequila, of Mexican food and hospitality, is in some part down to the work and passion of the late Tomas Estes. Many in the industry saw him as a friend, but his partner in crime, Phil Bayly, knew him best. His tribute is followed by the words of another tequila legend, Julio Bermejo.

CLASS Spring 2021

Birth of a classic: the story behind the long-awaited Schofield’s Bar

Schofield's Bar was the world-famous venue that didn't exist - until now. Hamish Smith takes the two-hour train from London to Manchester to finally take up a seat at Joe and Daniel Schofield's much anticpated debut bar.