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Class Bar Awards 2025

Top Stories

Features

The Explainer: Nipperkin's Black Mustard & Shiso

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14 January, 2026

Thoughts

Last chance saloon - Kevin Armstrong on bars' remaining source of foreign talent

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13 January, 2026

News

New Ukrainian bar in London to serve cocktails made with 1200°C iron poker

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08 January, 2026

News

Head bartender Angelo Sparvoli to leave American Bar at The Savoy

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07 January, 2026

News

The 10 most-read stories on CLASS in 2025

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07 January, 2026

Thoughts

Thoughts

Merly Kammerling: Is this January blues or a dopamine hangover?

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by Merly Kammerling / 07 January, 2026

Thoughts

The Kate Nicholls Column: Our fight to survive

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by Kate Nicholls / 16 December, 2025

Thoughts

Has the service charge system ruined tipping?

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by John Ennis / 03 December, 2025

Cocktails & Bars

Cocktails & Bars

Are dessert cocktails the new dessert?

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by Hamish Smith / 12 January, 2026

Cocktails & Bars

Review: Slowpour, Liverpool

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by Dave Marsland / 12 January, 2026

Cocktails & Bars

Review: Kona, Falmouth

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by Ellen Manning / 12 January, 2026

Features

Features

Scotch courage - why the on-trade should be whisky's saviour

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by Millie Milliken / 13 January, 2026

Features

Stick together - Bar Glue on community and a more cohesive industry

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by Hamish Smith / 16 December, 2025

Features

Anistatia Miller and Jared Brown on the best of winter's ingredients

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by Anistatia Miller & Jared Brown / 17 December, 2025