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CLASS Spring 2022

Newcastle nightlife

CLASS Spring 2022

The bartender's staycation: Your guide to Newcastle
Neil Donachie of Mother Mercy offers up his top picks of the finest from the growing crop of bars and restaurants that the ‘Toon’ has to offer.
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29 April, 2022
Pisco cocktail

CLASS Spring 2022

Pisco: why we must look beyond the sour
Oli Dodd pulls back the curtains on a spirit that has much more to offer than a sour.
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21 April, 2022
Pineapple soda

CLASS Spring 2022

Why we can't get enough of pineapple products
Not so long ago pineapple products were a rarity in bars – now they’re popping up in mixers, says Hamish Smith.
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21 April, 2022

CLASS Spring 2022

The story of scurvy, seafaring and the Gimlet
Clinton Cawood peels back the layers on a cocktail with a rich seafaring history.
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21 April, 2022
Language of flavour

CLASS Spring 2022

Jake O'Brien Murphy on the language of flavour
Jake O’Brien Murphy gets the troubling issue of how to best describe flavour off his chest.
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08 April, 2022
cashless bars,

CLASS Spring 2022

Cash is dead, card is king
If your bar is still taking cash, you're definitely haemorrhaging money. Mike Baxter explains why. 
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08 April, 2022

CLASS Spring 2022

Charles Spence on why the tongue map is spurious science
Professor Charles Spence peers into matters of taste and explains why the tongue map is wrong
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04 April, 2022
Cocktails, Spirits and ADHD

CLASS Spring 2022

Cocktails, spirits and ADHD
Hannah Lanfear, founder of The Mixing Class, believes a significant share of the bar industry workforce is neurodivergent and that, with understanding and awareness, that's a good thing.
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04 April, 2022
Cocktail book

CLASS Spring 2022

Bartending by the book - what is the industry's required reading?
There is endless information online, but the bartender's best friend remains the book, says Danny Murphy.
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04 April, 2022
Peated whiskey

CLASS Spring 2022

Smoke signals - how American whiskey is turning to peat
There are signs that peated American whiskey is about to catch fire, says Tristan Stephenson.
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04 April, 2022
raicilla agave

CLASS Spring 2022

Exploring...Raicilla
Laura Foster takes a deep dive into one of the lesser-known cousins of the main agave spirits.
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04 April, 2022
Private media

CLASS Spring 2022

Private media: Should your employer have influence over your social media?
There are often blurred lines between the personal and the professional when it comes to social media. Anna Sebastian investigates whether the two can work together.
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30 March, 2022

CLASS Spring 2022

Is it time for ethical wine?
Joe Wadsack asks whether it’s time the making of wine doesn’t involve animal products.
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30 March, 2022

CLASS Spring 2022

Don't forget the positives - Ryan Chetiyawardana on the benefits of bartending

Ryan Chetiyawardana asks if it’s now time to refocus and talk up the benefits of bartending as a career.
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30 March, 2022

CLASS Spring 2022

The best of the rest from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders. 
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28 March, 2022

CLASS Spring 2022

The best ciders from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders. 
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30 March, 2022

CLASS Spring 2022

The best tonic waters from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders. 
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28 March, 2022
Beer BBAs

CLASS Spring 2022

The best beers from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders. 
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28 March, 2022

CLASS Spring 2022

The best softs and mixers from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders. 
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25 March, 2022

CLASS Spring 2022

The best non-abv spirits from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders. 
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22 March, 2022
Eric Yu

CLASS Spring 2022

Eric Yu on 30 years of London bars
Eric Yu has recently celebrated 30 years of the Breakfast Group. Hamish Smith caught up with the hospitality pioneer to talk about three decades of London venues – and a few more to come.
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23 March, 2022

CLASS Spring 2022

The best liqueurs from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders.
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22 March, 2022

CLASS Spring 2022

The best world whiskies from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders.
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22 March, 2022

CLASS Spring 2022

Spring drinks: gorse, primrose, hawthorn flowers and birch sap
The first bounty of spring yields myriad opportunities for foraging. Anistatia Miller and Jared Brown lead us on the trail of the finest free ingredients nature has to offer at this time.
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22 March, 2022
Silverleaf

CLASS Spring 2022

Bar review: Silverleaf at Pan Pacific
Silverleaf has probably been the most talked about London launch of 2022. Hamish Smith makes the Pan Pacific bar his latest in-depth review. 
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21 March, 2022

CLASS Spring 2022

The best American Whiskies from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders.
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21 March, 2022

CLASS Spring 2022

The best Cognacs from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders.
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17 March, 2022

CLASS Spring 2022

The best rums from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders.
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17 March, 2022

CLASS Spring 2022

The best scotch whiskies from the BBAs 2022
The Bartenders' Brand Awards, now in its fifth year, is our annual product testing - by bartenders, for bartenders.  The BBAs follows a three-step process to mirror buying behaviour, with each product blind-tasted, judged on value for money and finally by design. For more on the methodology behind the BBAs, read more here.
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15 March, 2022

CLASS Spring 2022

Will April be a financial cliff edge for hospitality?
The financial safety nets put in place to mitigate restrictions are being removed, and new costs are adding further pressure. But there are some positives, says Hamish Smith
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14 March, 2022