With micro-climates that suit everything from Pinot and Riesling to Cab and Syrah, it’s perhaps no wonder that Santa Barbara is a magnet for some of t
Rather than sit down for three courses, increasing numbers of diners are now choosing to meal-hop from venue to venue.
With dozens of flavours and variants available, it’s perhaps no surprise that bartenders are finding ever-more interesting ways to use tonic.
What happens when you take three classic cocktails and substitute their base ingredient with reposado tequila? Clinton Cawood joined up with a crack t
How do you promote the USP of unusual wines to a hesitant customer? asks Hamish AndersonStarting from scratch, writing a list for a brand new project
Variety is part of the game – but some versions need to be sacrosanct, says Michael ButtIn the late 1990s, Giovanni Burdi invented a cocktail called t
With the UK set to vote on whether to stay or leave the EU, 23 June will be decision day.
From The Dark Horse in Bath, Sam Kershaw talks Muppets, mince and tatties with Clinton Cawood‘All the best bar backs are Mexican, so we’ve got a guy,
The epitome of simplicity, the Highball dates back to the 18th century and variations can be found all over the world.
Imbibe’s annual battle of the on-trade is back – and with the somms thrashing the bartenders last year to move into the overall lead, there’s an added