How to… choose Champagne for New Year’s Eve
Who better to ask which bubbles to choose to toast in the New Year than Francoise Peretti, Director of the Champagne Bureau? Here are
The best cocktails in London
Who better to ask which bubbles to choose to toast in the New Year than Francoise Peretti, Director of the Champagne Bureau? Here are
Whether you’re looking for a boss rum, vodka or whisky for a last-minute gift, you can’t go wrong with one of these corkers – they each scooped
Call us selfish if you like but before we get down to the business of Christmas shopping for everyone else, there’s one essential we need to
Soft drinks just got serious. Make way for Seedlip Ben’s deliciously complex, wonderfully aromatic Seedlip, designed to refresh the parts other non-alcoholic drinks don’t reach. Here
We’re counting down the hours to 7.30 (GMT) 24th November. Why? This is the time we’ll be cracking open The Essence of Cuba, a new range
What are you doing between 7.30 and 9.00 pm (GMT) on Tuesday 24th November? Make some space in your diary pretty sharpish as we’re looking for
Let’s hear it for the incredible semi-finalists who gave it their all at the BACARDÍ Legacy finals on Tuesday. We witnessed eight wonderful presentations, heard eight heartfelt stories and tasted eight
Holy breaking bar news! Alex Kratena and Simone Caporale have left the Artesian… Not only that but the rest of the team have joined them.
The last of the eight BACARDÍ Legacy UK semi-finalists is Peter Nguyen, currently working at China Tang at the historic Dorchester Hotel. “I’ve always been a classic
Santiago Michelis is from Argentina. He left his home country and previous life as a product manager in a big consumer electronics company to pursue a full-time
Say hello (or a cheeky cockney ‘wotcha’) to Robb Collins from the London Cocktail Club, Goodge Street – he’s the first of four bartenders from London going
Andrew Dickey from the Merchant Hotel goes through to the BACARDÍ Legacy UK semi-finals representing Belfast with his cocktail ‘Family Secret’, an intriguing mix of garlic, orange
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