CLASS Summer 2021
CLASS Summer 2021
Anistatia Miller and Jared Brown on early summer foraged ingredients
Anistatia Miller and Jared Brown get busy foraging in the hedgerows for abundant unusual ingredients
—04 July, 2022
CLASS Summer 2021
Anna Sebastian: The next step for women in bars is down to men
It’s men who must now play a role in women’s progression in the hospitality industry, says Anna Sebastian.
—27 June, 2022
CLASS Summer 2021
Fat equals flavour: Monica Berg on oils in drinks
Monica Berg outlines why fat washing is a favourite method of adding indulgence, richness and softness to a drink.
—16 June, 2022
CLASS Summer 2021
Florodora - the tale of the tribute cocktail that outlived its inspiration
With its stage musical roots, this fruity pick-me-up gives Jane Ryan a rich history to pick through.
—14 January, 2022
CLASS Summer 2021
The sweet tooth of the bitter stuff
Amaro and vermouth have positioned themselves as low abv and mindful drinking stalwarts. But how long will that last, asks François Monti.
—02 September, 2021
CLASS Summer 2021
How to No & Lo like a pro
Camille Vidal, creator of Mindful Cocktails and founder of La Maison Wellness, knows a thing or two about no & low drinks – here are her suggestions for how to make the most of the least amount of alcohol.
—02 September, 2021
CLASS Summer 2021
Old Spice: is spiced rum finally maturing?
Rum ambassador Ian Burrell says the spiced rum sector is finally coming of age.
—25 August, 2021
CLASS Summer 2021
Green wash: the spirits made from waste ingredients
Creating infusions from waste ingredients is an established practice in bars, but what about in spirits production? Clinton Cawood reports.
—05 August, 2021
CLASS Summer 2021
Natural wine - is it a must?
Joe Wadsack offers a definition of what ‘natural’ really means when it comes to wine – and debunks a few myths along the way.
—05 August, 2021
CLASS Summer 2021
Power in numbers: why I joined a union
Jake O'Brien Murphy has had it with being treated disrespectfully and decided to join a union. He now at least feels backed up against those who are using the pandemic to their financial advantage.
—26 July, 2021
CLASS Summer 2021
Floreria Atlantico's Tato Giovannoni on his new London bar
Tato Giovannoni is one of South America’s most decorated bar operators. Hamish Smith caught up with the Florería Atlántico owner in London at the site of his new Soho bar, which opens July 26.
—21 July, 2021
CLASS Summer 2021
Hacha to open its doors to Brixton and underprivileged communities
Aiming to ensure employment opportunities for underprivileged members of BAME communities, Hacha’s new Brixton outlet is a project with a social conscience, finds Hamish Smith
—13 July, 2021