We use cookies to operate this website and to improve its usability.
Full details of what cookies are, why we use them and how you can manage them can be found by reading our Privacy & Cookies page. Please note that by using this site you are consenting to the use of cookies.
Former-Imbibe deputy editor Laura Foster fell into the booze industry in 2006 and hasn't been able to get back up out of it since. She’s written for a number of food, drink and lifestyle titles, including Munchies, The Daily Telegraph, Stylist, Whisky Magazine and Business Insider, and also won the Alan Lodge International Young Spirits Writer award in 2013. She likes walking her hound in the countryside, causing mischief and singing all the parts to Bohemian Rhapsody at karaoke. Find her @laufoster
The bartender and authors seventh book is one to add to your Christmas present list.
A useful book that any self-respecting bartender should have on their shelves.
Ardgowan Distillery has released Coppersmith, the first in a new series of limited-edition whiskies.
Online retailer Beer Hawk has launched a refrigerated delivery service that keeps beer at below 6°C.
The team at Manchester's Cottonopolis have unveiled a brand-new menu and their plans for a new venue in Ancoats.
Pietro Collina of NoMad and Eleven Madison Park gave us his top tips on crafting a standout hospitality experience for guests.
Once you've had success as a bartender, what's the best way to contribute to the industry? According to Jeffrey Morgenthaler, it's staying behind the stick.
How can bartenders go beyond the French 75 and up their champagne cocktail game? Laura Foster investigates.
The team at Manchester's Cottonopolis have unveiled a brand-new menu and their plans for a new venue in Ancoats.
Pietro Collina of NoMad and Eleven Madison Park gave us his top tips on crafting a standout hospitality experience for guests.
Once you've had success as a bartender, what's the best way to contribute to the industry? According to Jeffrey Morgenthaler, it's staying behind the stick.
How can bartenders go beyond the French 75 and up their champagne cocktail game? Laura Foster investigates.
You might be surprised to discover that many products used in bars have strong links to slavery. Here's how you can take action.
Food critic Lisa Abend warns drinks professionals against falling into the same trap as the restaurant industry.
You might be surprised to discover that many products used in bars have strong links to slavery. Here's how you can take action.
Food critic Lisa Abend warns drinks professionals against falling into the same trap as the restaurant industry.
