Thoughts

Ryan Chetiyawardana on Ceylon Arrack and exploring culture through ingredients

Ryan Chetiyawardana, through the Mr Lyan Studio, has partnered with Rockland Distilleries with a vision to grow the presence of Sri Lankan arrack behind bars.

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19 August, 2025

Thoughts

Kevin Armstrong on the pursuit of originality

Kevin Armstrong argues the case for rewarding consistency rather than creativity for the sake of it.

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14 August, 2025

Thoughts

The art of diplomacy - Jake O'Brien Murphy tells us what it's really like to be a brand ambassador

Jake O'Brien Murphy went from bartending to a brand ambassador role. After a four-year stretch, this is what he learned.

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29 July, 2025

Thoughts

John Ennis on the increasing absence of fun in bars

At a time when many bars are struggling to attract customers, it's worth winding back to why they exist in the first place – never forget that bars are meant to be fun, says John Ennis of Graffiti Group in Liverpool.

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28 July, 2025

Thoughts

How brands and bars stay connected in a fast-moving, resource-light market

Carly Foxwell, founder of consultancy Fox in the Well, sets her vision of how brands can work better with bars.

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28 July, 2025

Thoughts

Moneyball for bars - how to recruit smarter

How would you design your perfect bar team? Look beyond the obvious for a more strategic approach, says Couch co-owner Jacob Clarke.

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23 July, 2025

Thoughts

Becky Paskin: Why is there meat in my cocktail?

It’s about time bartenders started signposting their drinks to show respect for those embracing a plant-based lifestyle, says Becky Paskin

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16 July, 2025

Thoughts

Iain Mcpherson: A letter to brands

Brands and bars need to work together, but currently it feels like there’s a crucial missing element in forging potential partnerships, says Iain McPherson.

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09 July, 2025

Thoughts

Hamish Smith on the ancient (and current) world of awards

Fresh off the back of the Class Bar Awards, Hamish Smith pontificates about why peer recognition has always mattered.

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07 July, 2025

Thoughts

The last stand - Edmund Weil on a sector on the brink

Strangled by taxes, costs and an ailing market, the independent cocktail bar feels an endangered business. Edmund Weil spells out the grim truths before mustering one last rallying cry.

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07 July, 2025

Thoughts

Kate Nicholls: Hospitality’s licensing sprint

UK Hospitality chief executive Kate Nicholls explains how the organisation is working with government to break the red tape ties that bind bars’ potential.

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02 July, 2025

Thoughts

Analysis: what are bar brands?

Off the back of the CLASS Report 2025, Hamish Smith looks at what makes a brand do well among's the UK's best bars.

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18 June, 2025

Thoughts

How bartenders can communicate better

So much of bartending depends on good communication. Nicolas Medicamento, aka Doctor Cocktail, talks us through his top tips for effective engagement.

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15 May, 2025

Thoughts

Jake O'Brien Murphy reopens the cold case: blended vs slushy drinks

Frozen drinks have a long history but there’s a sweet spot in the science that takes them to another level. Jake O'Brien Murphy gets into the specifics.

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22 April, 2025

Thoughts

Katie Rouse on why bartenders shouldn't gatekeep their creativity

Couch owner Katie Rouse urges bartenders to share their creative processes for the good of the whole community.

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17 April, 2025

Thoughts

Monica Berg on the importance of saying no

It’s all too easy to agree to undertake any tasks that are asked of you as a way of furthering your career. But Monica Berg points out the pitfalls of such a broadblanket approach.

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15 April, 2025

Thoughts

Savoury drinks - how New York and London's cocktails diverged

Kevin Armstrong has returned from New York. In its new-found penchant for savoury drinks it has diverged from London – and convention, he says

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10 April, 2025

Thoughts

Comment: Why celebrity endorsement is the lowest form of marketing

To Hamish Smith, nothing falls flatter than the patter of a celebrity selling a brand. If there is endorsement, let it be from bartenders, he says.

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03 April, 2025

Thoughts

CLASS Bar Awards 2025 finalists revealed

CLASS is delighted to announce the finalists of the CLASS Bar Awards, ahead of the 2025 ceremony at Battersea Arts Centre in London on May 21st.

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26 March, 2025

Thoughts

How and why sweat equity works

Edmund Weil outlines the benefits of employee partnership in a bar business.

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20 February, 2025

Thoughts

Iain McPherson on why bartenders should never stop learning

Education doesn't stop at the education system – bartenders should keep learning or stand still, says Iain McPherson.

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04 February, 2025

Thoughts

Bar terroir - why do bars so rarely have a sense of place?

Why are cocktail bars so drawn to a catch-all, international drinks offering, when they could represent something unique - a showcase of place, says Hamish Smith.

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19 December, 2024

Thoughts

Are cocktails too expensive?

Marcis Dzelzainis talks through the cost breakdown and offers some suggestions on how not to price yourself out of the market.

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10 January, 2025

Thoughts

Review: Atomeca Spinningfields, Manchester

Dave Marlsand visits Atomoca the sequel - this time in Manchester's Spinningfields.

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16 January, 2025

Thoughts

How to make Natillas Manhattan, winner of Hacha's Mezcal Cocktail Competition

Sweet, citrus, complex

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16 January, 2025

Thoughts

Why do cocktails look the same?

Kevin Armstrong, asks whether bars have run out of ideas when it comes to how their serves appear.

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07 January, 2025

Thoughts

Kate Nicholls on the financial forecast for 2025

UK Hospitality chief executive Kate Nicholls outlines the hard truths about the financial difficulties the Budget has delivered to the industry.

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19 December, 2024

Thoughts

Jake O'Brien Murphy on cold weather, hot drinks

Jake O'Brien Murphy delivers his verdict on the steaming seasonal favourites.

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19 December, 2024

Thoughts

The unexpected joy of Martini and fries

John Ennis has found his perfect combination - have you tried a Martini and fries?

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12 December, 2024

Thoughts

How drinks balance changes market by market

There’s probably no one better than Nico de Soto to explain how cocktail tastes change market by market. When bartending abroad, you have to tailor your drinks to your audience, he says.

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21 November, 2024