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CLASS Autumn 2022

CLASS Autumn 2022

Why bars are making their own branded spirits
More cocktail bars are creating their own ingredients – often including a branded spirit. Oli Dodd reports
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23 November, 2022

CLASS Autumn 2022

Cavitation in spirits? Just don't call it ageing
When reduced to the goal of speed ageing, the process of hydrodynamic cavitation became taboo. Highlight its other uses – as some brands have – and it’s just another tool for creating flavour. Hamish Smith reports.
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16 November, 2022

CLASS Autumn 2022

The Portuguese fortified you haven't tried: Moscatel de Setúbal
Port isn’t the only world class fortified from Portugal. Joe Wadsack has another up his sleeve – and the best bit is Moscatel de Setúbal is great value for money. 
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14 November, 2022

CLASS Autumn 2022

The bartender's guide to Birmingham
The UK’s second-largest city has much to offer in terms of cultural history – and it’s hard to beat for fine dining too. But it’s the drinks that Samuel Boulton is on the trail of.
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14 November, 2022

CLASS Autumn 2022

The Pisco Sour - an underrated classic with a disputed history
Clinton Cawood unearths the history of the South American classic.
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10 November, 2022
Batavia Arrack production

CLASS Autumn 2022

Exploring....Batavia Arrack
Laura Foster follows the trade routes east to Indonesia, where she discovers the first luxury spirit: batavia arrack. 
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10 November, 2022

CLASS Autumn 2022

The simple yet delicious world of spirits and juice
With the right fruit juices, spirits can be elevated to new heights – and there’s no shortage of weird and wonderful combinations to try. By Liam O'Brien of Brass Monkey.
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02 November, 2022

CLASS Autumn 2022

How does the speed of fermentation change flavour?
Slow fermentation can help in bringing a point of difference to a whisky’s flavour profile, and modern consumers are always looking for something new. Ellen Manning reports.
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25 October, 2022

CLASS Autumn 2022

The opportunity of failure - how bars can be reinvented
John Ennis of Graffiti Spirits Group spotted signs that a number of his venues were failing. Reinvent to succeed, he says.
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25 October, 2022

CLASS Autumn 2022

Bar review: Lost Property Office at Brewdog Waterloo
A speakeasy in the UK's largest pub? Hamish Smith stops by one of this year's big launches, Brewdog and Rich Woods' Lost Property Office.
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20 October, 2022

CLASS Autumn 2022

So, you're thinking of opening a bar - it's not what you think
Mike Baxter owns bars. The job’s not what you think, he says.
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19 October, 2022

CLASS Autumn 2022

Why bartending isn't an art form
Jake O'Brien Murphy takes issue with the notion that bartenders are artists - it’s way more complicated  than that, he says.
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19 October, 2022
Rob Wood, Atelier

CLASS Autumn 2022

Rob Wood on his new Birmingham bar Atelier
Hamish Smith catches up with Rob Wood. He’s been suspiciously quiet of late – at least, until now.
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19 October, 2022
Jake Burger, Class mag

CLASS Autumn 2022

Jake Burger on the impact of Class
One of the faces to have featured most in Class over the years is Jake Burger. We hear from him about how the magazine shaped – and was shaped by – his career.
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13 October, 2022
Eating disorders

CLASS Autumn 2022

Eating disorders - hospitality's last taboo?
Eating disorders in the drinks and hospitality industry are rife but rarely spoken about. Millie Milliken lifts the lid of what might be the ‘last taboo’ in our industry.
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07 October, 2022
Gosnells

CLASS Autumn 2022

Gosnells opens “London’s only meadery”
Billed as London’s only meadery, The Gosnells Mead Bar has launched in Bermondsey.
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29 September, 2022

CLASS Autumn 2022

25 years of Class: Hamish Smith on the relaunch of Class in 2016
After Simon Difford's second spell as editor and publisher from 2009-2014, Class lay unpublished for two years - until Agile Media relaunched the title in the autumn of 2016. Present editor Hamish Smith completes the story.
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28 September, 2022
Tom Sandham

CLASS Autumn 2022

25 Years of Class: Tom Sandham on his time as editor from 2007-2009
Tom Sandham took over the reins at Class from Paul Wooton in 2007, before making way for Simon Difford in his second spell as editor from 2009-2014. In celebration of 25 Years of Class, Sandham takes us on a trip down memory lane.
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28 September, 2022
Paul Wooton Class

CLASS Autumn 2022

25 years of Class: Paul Wooton on his tenure as editor from 2001-2007
Following Simon Difford's first spell as editor from 1997-2000 and Bethan Ryder, also in 2000, Paul Wooton held the reins of Class. Here he takes us back to the movers and shakers of his time in charge and how the industry was developing into a world-leading cocktail scene. 
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26 September, 2022

CLASS Autumn 2022

Brain drain - why do so many bartenders leave for brands?
Are bar operations losing too much talent to brands and does that disproportionately impact female representation in leadership positions, asks Anna Sebastian
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22 September, 2022

CLASS Autumn 2022

Why we should train bartenders - and managers

A fairer approach to promotion and better structure around training would help more people climb the ladder – and be more open – to higher-paid jobs, says Hannah Lanfear
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22 September, 2022

CLASS Autumn 2022

Swimming at low tide - how bars survive recession

Hospitality is facing a sink or swim situation thanks to the dangerous economic situation. Edmund Weil predicts profits will have to be sacrificed but the storm will pass and better times will come. 
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15 September, 2022

CLASS Autumn 2022

CLASS Autumn 2022 edition launches

Class Autumn edition, celebrating 25 years of the magazine, has now launched. 
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14 September, 2022