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Playing for (bar) keeps

25-03-2014 | Category: Spirits & Cocktails England Opinions People Venues

The importance of bartender advocacy, according to CGA Strategy

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Portugal eyes on-trade

06-03-2014 | Category: Tastings Opinions People Wines News Portugal

Restaurants are the sweet spot for ViniPortugal

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SWA: Meet the judges

06-12-2013 | Category: Opinions People Wines News

Christine Parkinson shares her views on restaurant lists, being a SWA judge, and reveals that all she really wants to be is a 70s disco DJ

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Vodka as it should be

05-12-2013 | Category: England Vodka Opinions People Russia

Filmmaker and futurist Jason Silva collaborates with Russian Standard Vodka

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SWA sommelier picks

20-09-2013 | Category: Opinions People Wines News

Hakkasan's Christine Parkinson selects one of her favourite wine from this year's Sommelier Wine Awards medal winners

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The world according to... Henry Chevallier-Guild

01-05-2013 | Category: England Opinions People Ciders

Aspall’s Henry Chevallier-Guild talks to Susanna Forbes about cider and sushi, looking like Jesus and the annual World Pickled Egg Championships

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In the Shaker May/June 2013

01-05-2013 | Category: Spirits & Cocktails Opinions People

Welcome to our spanking new In the Shaker with The Savoy’s Tom Walker. Each issue, Tom will be test-driving a classic cocktail with four different ingredients, as well as sharing his tips on the best gadgets, books and bars in the business. This issue: can a change of orange liqueur breathe new life into the Corpse…

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New Year's revolutions

01-01-2013 | Category: Opinions People Wines Venues

With Spring around the corner (we hope) Susanna Forbes takes a look to see how some of the country’s most go-ahead eateries are revamping their lists for the coming season

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Michael Butt: Going Forward

01-09-2012 | Category: Opinions People

Sod the Mayan’s apocalyptic forecast. There are real reasons for bartenders to be cheerful in 2012

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Sommelier Training: Could do better

01-03-2012 | Category: Opinions People

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

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Restaurant Longevity: Built To Last

01-01-2012 | Category: Opinions People

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

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