Brush up on your knowledge of wine regions like Picpoul de Pinet, Cahors and more with a new online training programme.
As cocktail categories go, disco drinks are hard to define. Julian de Féral wonders whether even trying to do so it’s a contradiction in terms.
In the second in our series on making hospitality more inclusive for disabled people, we look at 5 of the most effective ways to make your venue more accessible
Cider was once seen as ‘English wine’, could it regain its reputation for sophisticated sipping? Jane Peyton meets the cidermakers determined to make it happen
Following her feature on why cider makes a great alternative to wine, we asked pommelier Jane Peyton to choose 6 of her favourites
Why does an industry built on the concept of welcoming all guests so often overlook disabled customers? Kate Malczewski investigates how bars and pubs can be more inclusive.
Yeast is fundamental to beer, but it doesn't always get the attention it deserves, says Adrian Tierney-Jones.
Kegged cocktails have solved a problem for some venues adapting to life in the age of Covid. Will this signal a shift in perceptions of the format, asks Kate Malczewski.
Jacopo Mazzeo and his band of tasters find that there’s more to rosé than the famous regions. Is it time to go beyond Provence? Perhaps.
01 December 2020
Online
Mixers sparked an entirely new category of posh tonics for premium gin, moved into more exciting flavours and then turned their attention to dark spirits. But where can the category go next, asks Lucy Britner
When the question, 'What are your worst staff food experiences?' was posed to members of Facebook group The London Bartenders' Association (The LBA), the answers were too good not to publish. Julian de Feral gives us his hot take on some of the best (or worst).
James Alcock, from Brisbane’s The Local Larder & Wine Bar, talks to Lucy Britner about being a teetotal somm, playing the blues and working with his wife.
The industry is facing big challenges, but sustainability is still big news. Robyn Black asks whether the drive for planet-friendly packaging has survived the past few months.
With the recent wave of lo- and no-abv ‘gins’, Neil Ridley wonders if the crystal-clear roots of the gin category are in danger of becoming a murky and confusing place for its true lovers.
Covid-19 has accelerated the use of technology in the on-trade. But when life returns to normal, will consumers want to go back to a more traditional approach, asks Eleanor Dallaway.
Following last week's announcement that Imbibe Magazine and imbibe.com are to be wound up in December, we can confirm that while there won't be another issue of the print title we've got some exciting last features planned for here.
The terms ‘less but more’ and ‘supporting local’ still abound in the Covid era of drinking. So, is now the time to invest in British premium spirits for your bar? Millie Milliken investigates.
We have been so touched by the many wonderful messages we have received and are so grateful to each and every one of you. We’re still around for the next month or so, so keep your eye on the website and our social feeds – we’re determined to go out with a bang!
It is with the heaviest of hearts that I must announce the editorial team has poured its last cocktail at Imbibe towers and the shutters are coming down on 13 incredible years.
The Port of Leith Distillery is due to open in 2022 with the capacity to produce up to 1 million bottles of single malt a year.
A ginger beer cask finished whiskey, Four Pillars Modern Australian gin and new Everleaf expressions are among some exciting new offerings.
The results of The Chaine des Rotisseurs GB are in, naming the best young sommelier and chef in the country.
SipAdvisor by Imbibe is our new monthly podcast and our first episode features all-star line-up: the Artesian’s Anna Sebastian; sommelier Jan Konetzki; beer writer Pete Brown; Club Soda’s Laura Willoughby, and ciderologist Gabe Cook.
Following the announcement earlier this year that ‘natural wine’ has been legally recognised in France as Vin méthode nature, our first podcast special edition is entirely dedicated to the subject.
In the second episode of our podcast, we look at what re-opening might look like for the UK’s pubs bars and restaurants – including an interview with on-trade marketing legend Mark McCullough about the 100 Day Playbook, a muse on PPE for hospitality staff, all accompanied by a glass of English fizz for English Wine Week.
SipAdvisor by Imbibe is our monthly podcast. In this third episode, we remember some of the venues that have had to close during the Covid-19 crisis before taking a closer look at the problem of no shows
A ginger beer cask finished whiskey, Four Pillars Modern Australian gin and new Everleaf expressions are among some exciting new offerings.
The results of The Chaine des Rotisseurs GB are in, naming the best young sommelier and chef in the country.
