Would a more structured approach to training raise standards and attract more young Brits into sommeliering as a career? James Lawrence talks to the trade both here and abroad to find out

Why do some restaurants stay open for decades while others fold within 12 months? Julie Sheppard goes in search of the materials that will ensure your business is still standing firm in 10 years time

Having a good relationship with your suppliers can make a huge difference to your business. Andrew Catchpole finds out what it takes to keep the magic alive

From spending his early days in Banana United and hand-labelling ‘Chambertin’ for an ice-cream company, to running one of the country’s biggest and best wine shippers, Paul Boutinot tells Chris Losh how he’s got to the top and stayed there

In which our woman on the inside celebrates that oft-overlooked species: the barback

In the first of his new series of features aimed at helping you to improve your beer offering, Ben McFarland gives you the dos and don’ts of how to put together a balanced list

The first royal wedding since Charles and Di made a go of it back in 1981 has got the excited public asking pertinent questions

Picture the scene. You’ve got one night left on earth, and with no hangover to worry about the next day the world is yours for the taking. Nick Midgley asks 10 top bartenders for their last requests

Ever had the nagging feeling that your wine offering isn’t quite performing as well as it might be? Richard Woodard sits in as five sommeliers bring their lists for a check-up with the wine doctor. In association with The Wine Institute of California

Jim Meehan, co-owner of New York’s cult hot-dog-stand-turned- cocktail-bar PDT, has just picked up Tales of the Cocktail gongs for Best American Bartender and World’s Best Cocktail Bar in New Orleans. Alice Lascelles asks the man from Please Don’t Tell to Please Tell All...