Kate Malczewski was born and raised in the suburbs of Ohio, which means she grew up calling soda ‘pop’ and considering tater tots a vegetable. After working for Food & Wine magazine in New York City, she moved to London, where she took up the role of reporter for Imbibe. She is now a full-time freelance journalist. Don’t get her started on her obsession with saké. Find her @katemalczewski
As the no-and-low category continues to grow, Lucky Saint has become the first alcohol-free producer to join the British Beer & Pub Association.
Restaurants and pubs are allowed to reopen from 4 July, social distancing has been reduced from two metres to ‘one metre plus’, and businesses will be encouraged to collect the contact details of customers.
Beer quality control organisation Cask Marque has launched two new measures to assist pubs with reopening in the wake of Covid-19.
The Primum Familiae Vini, a consortium of 12 renowned family wine businesses, has announced the creation of The PFV Prize.
Trade, the Soho-based hospitality industry members’ club, has announced plans to rebrand as a wine bar open to the public, while launching the Trade app to provide ‘a hub for hospitality professionals’.
Drink orders will be placed on smartphone apps, restaurant menus will have fewer items than usual and nightclubs will still be a no-go, according to newly leaked government guidance on reopening.
The UK government has announced its extension of the moratorium on lease forfeitures for commercial properties affected by covid-19, including pubs, cafes and restaurants.
Shop Cuvée, the retail concept born out of wine bar and bistro Top Cuvée’s pandemic-induced pivot, has announced that it is going permanent.
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
Trade, the Soho-based hospitality industry members’ club, has announced plans to rebrand as a wine bar open to the public, while launching the Trade app to provide ‘a hub for hospitality professionals’.
Drink orders will be placed on smartphone apps, restaurant menus will have fewer items than usual and nightclubs will still be a no-go, according to newly leaked government guidance on reopening.
The UK government has announced its extension of the moratorium on lease forfeitures for commercial properties affected by covid-19, including pubs, cafes and restaurants.
Shop Cuvée, the retail concept born out of wine bar and bistro Top Cuvée’s pandemic-induced pivot, has announced that it is going permanent.
There's more to pre-dinner drinks than the classics. We talk to the bartenders and sommeliers changing the aperitif landscape.
BrewDog may have just launched a shochu of its own but with many different styles, flavour profiles, serving methods and more, the Japanese spirit still has its work cut out to become a category on the rise
As bars turn into delivery services in the wake of coronavirus, Kate Malczewski talks to operators to find out how they are having to adapt cocktails, from ingredients to styles.
From going cash-free, to decreasing table numbers, to running special Covid-19 training, UK pubs bars and restaurants are doing their best to keep customers and staff safe.
There's more to pre-dinner drinks than the classics. We talk to the bartenders and sommeliers changing the aperitif landscape.
BrewDog may have just launched a shochu of its own but with many different styles, flavour profiles, serving methods and more, the Japanese spirit still has its work cut out to become a category on the rise
As bars turn into delivery services in the wake of coronavirus, Kate Malczewski talks to operators to find out how they are having to adapt cocktails, from ingredients to styles.
From going cash-free, to decreasing table numbers, to running special Covid-19 training, UK pubs bars and restaurants are doing their best to keep customers and staff safe.
