Thoughts

Looking a little alike: why cocktails have become homogenous

Is social media stifling creativity? Jake O'Brien Murphy thinks it is and suggests it’s pulling drinks towards safe ground.

—
13 July, 2023

Thoughts

How classics are born - and remain relevant

Classic cocktails are as relevant now as they’ve ever been, says Hamish Smith, but is their creation slowing?

—
29 June, 2023

Thoughts

Review: Erik Lorincz's Kwant 2.0 takes CLASS' first 10/10 score

Erik Lorincz's award-winning Kwānt has finally reopened in a new location. Hamish Smith wasted no time in heading there to review.

—
15 June, 2023

Thoughts

Anna Sebastian: How to become a bar consultant

Anna Sebastian went from a decade in operations to becoming a consultant. If you’re thinking of making the step, here’s how…

—
25 April, 2023

Thoughts

Perpetual improvement: how classic cocktails retain relevance

Classics are an obsession for Jake O'Brien Murphy, particularly in the way they keep pace with the times and changing tastes.

—
25 April, 2023

Thoughts

Why the seaside and countryside are the next frontiers for cocktail bars

If bartending is about working with the freshest, local ingredients, rural bars have a big role to play in the future of our industry, says Ugly Butterfly’s Josh Linfitt

—
18 April, 2023

Thoughts

Edmund Weil on handing back the keys to his award-winning bar

Developers’ plans for Edmund Weil’s Oriole site meant shuttering the bar after seven years. But he’s discovered the economic and sustainability benefits of being able to preserve the fixtures and fittings for a relocation.

—
11 April, 2023

Thoughts

A tribute to the life and times of Wayne Collins

The late Wayne Michael Collins was one of the pioneers of the modern bar industry – his good friend Jason Crawley writes a tribute to his life and legacy.

—
09 March, 2023

Thoughts

Empirical's Lars Williams: What flavour means to me

Guest writer Lars Williams of Empirical (and formely of Noma) says spirits should have no rules and no boundaries - flavour is the only currency.

—
02 March, 2023

Thoughts

After Noma, does hospitality need to redefine success?

Jake O'Brien Murphy questions whether the fine dining model is dead and, now looking back, whether any of it was worth it?

—
21 February, 2023

Thoughts

Monica Berg: Why diversity and inclusion are different things

Monica Berg explains why diversity and inclusivity are separate concepts but inextricably linked.

—
12 January, 2023

Thoughts

Every bar has its pillars - but how do you keep these people in place?

Mike Baxter says identifying the key people in your business is critical to success and longevity – and peace of mind.

—
11 January, 2023

Thoughts

Tommy Matthews: 'We’re up-skilling... investing in our community’s future'

With his new Birmingham bar, Passing Fancies, Tommy Matthews is creating a space where lab kit is shared and the next generation of bartenders will be nurtured.

—
04 January, 2023

Thoughts

Pies, sweet snacks and vegan options - Jake O'Brien Murphy's 2023 snack predictions

Jake O'Brein Murphy sets out his vision for bar snacks in 2023.

—
03 January, 2023

Thoughts

Celebrity bartenders - a force for good or bad?

With a seemingly constant stream of ‘celebrity’ job-holders hitting TV screens, Jake O'Brien Murphy wonders if the bartender’s time will come. And what it might look like.

—
16 December, 2022

Thoughts

Looking after the pennies - Tim Etherington-Judge on cost cutting in bars

Healthy Hospo is offering a free course to help bar owners and operators navigate the financial challenges impacting hospitality this winter. Founder Tim Etherington-Judge reveals some of the key advice.

—
14 December, 2022

Thoughts

Edmund Weil: Creating value has never been more important

The concept of value may be different for everyone, but Edmund Weil thinks a great bar experience is a universal win.

—
14 December, 2022

Thoughts

Jake O'Brien Murphy on 'elevated' bar snacks

In the latest episode of his quest for bar snack nirvana, Jake O'Brien Murphy finds himself at Kol, eating elevated Mexican nibbles.

—
04 November, 2022

Thoughts

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.

—
19 October, 2022

Thoughts

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.

—
19 October, 2022

Thoughts

Chewing the Fat - the Awards Edition

Jake O'Brien Murphy emerges from awards season with his own list of best bar snacks.

—
18 October, 2022

Thoughts

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

—
22 September, 2022

Thoughts

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

—
22 September, 2022

Thoughts

Jake O'Brien Murphy tackles the sausage roll

The sausage roll is the drinker's best friend, says Jake O'Brien Murphy, in his latest bar snack musing.

—
22 September, 2022

Thoughts

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.

—
15 September, 2022

Thoughts

Jake O'Brien Murphy on what hospitality really means

You wouldn't think a column about something so trivial as bar snacks could get political. Amid the spiraling cost of living, it has to, says Jake O'Brien Murphy.

—
15 September, 2022

Thoughts

Jake O'Brien Murphy on bar snacks: toasties

Jake O'Brien Murphy's quest to find the perfect bar snack continues - and he might have found a contender.

—
09 August, 2022

Thoughts

How to harness palate progression

Martyn 'Simo' Simpson from Silverleaf and Milroy's has studied the way people's palates develop through the bar experience - and has some advice as to what that means for the drinks you recommend.

—
20 July, 2022

Thoughts

A hungry Brit abroad: Jake O'Brien Murphy on Spanish bar snacks

Put on the factor fifty, start drinking in the early afternoon and mentally check out from any professional responsibility because this is the first international one of these! Wahey!

—
11 July, 2022

Thoughts

From concept menu to minimalist list: how menus chart evolution

Jake O'Brien Murphy is feeling nostalgic for the creative listing trickery of years gone by.

—
04 July, 2022