Latest news

News |  People & Places

Access all areas part 2: Ways to make hospitality venues more accessible

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.

News |  Beer & Cider

Apple wine – is cider really a decent alternative to wine?

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

News |  Beer & Cider

6 ciders that make great wine alternatives

Following her feature on why cider makes a great alternative to wine, we asked pommelier Jane Peyton to choose 6 of her favourites.

News |  People & Places

Access all areas: Making the on-trade more accessible for disabled people

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.

News |  Beer & Cider

Unleash the yeast: Shining a light on the backbone of beer

Yeast is fundamental to beer, but it doesn't always get the attention it deserves, says Adrian Tierney-Jones.

News

Pre-mixed in the pandemic: Are the tides turning for kegged cocktails?

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.

News |  Wine

Sink the pink: We put rosé wines from less classic regions to the taste test

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.

News |  Wine

The new Bobal: The winemakers shaking up the Spanish wine workhorse

Less aggressive production, longer maturation and larger oak barrels means that modern Bobal winemakers are refining the traditional bulk-wine grape. The Write Taste's Robin Goldsmith shines a light on those leading the way.

Podcasts

SipAdvisor: Listen to our first Imbibe podcast

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.

SipAdvisor special: Natural wine podcast

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.

SipAdvisor: Episode 2

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: How to tackle no shows

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

News |  Beer & Cider

Unleash the yeast: Shining a light on the backbone of beer

Yeast is fundamental to beer, but it doesn't always get the attention it deserves, says Adrian Tierney-Jones.

News

Pre-mixed in the pandemic: Are the tides turning for kegged cocktails?

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.

News |  Wine

Sink the pink: We put rosé wines from less classic regions to the taste test

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.

News |  Wine

The new Bobal: The winemakers shaking up the Spanish wine workhorse

Less aggressive production, longer maturation and larger oak barrels means that modern Bobal winemakers are refining the traditional bulk-wine grape. The Write Taste's Robin Goldsmith shines a light on those leading the way.

News |  Mixers & More

Mix up, look sharp: What's next for the mixers category?

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.

News |  People & Places

Give us a break: The worst hospitality staff food through the years

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).

News |  People & Places

The world according to James Alcock

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.

News |  Wine

Drinks packaging for the post-pandemic planet

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.

News |  Mixers & More

Mix up, look sharp: What's next for the mixers category?

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.

News |  People & Places

Give us a break: The worst hospitality staff food through the years

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).

News |  People & Places

The world according to James Alcock

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.

News |  Wine

Drinks packaging for the post-pandemic planet

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.