CLASS Spring 2021
CLASS Spring 2021
CLASS Spring edition launches
The Spring 2022 edition of CLASS has now launched and can be accessed digitally here. Not subscribed? Bartenders can sign up for a digital or hard copy here.
—16 March, 2022
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.
—16 June, 2021
CLASS Spring 2021
Supertasters - do they actually exist?
Professor Charles Spence tackles the uncomfortable question of how well tastemakers actually taste.
—10 June, 2021
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
—10 June, 2021
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.
—08 June, 2021
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.
—03 June, 2021
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.
—26 May, 2021
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.
—24 May, 2021
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.
—24 May, 2021
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.
—24 May, 2021
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
—19 May, 2021
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.
—17 May, 2021
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.
—18 May, 2021
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.
—18 May, 2021