As Wales' firebreak lockdown quickly approaches, Alex Mills (GM at Cardiff bar Lab 22) tells Imbibe it's a 'welcome relief' after the 10pm curfew
As we approach Sober October, Millie Milliken is finding new no- and low-abv fizz offerings a welcome revelation.
As the whisky industry promises tougher measures in the light of the recent sexism allegations against 'Whisky Bible' author, Jim Murray, Neil Ridley wonders what these might actually look like and how its stance towards gender inequality in whisky can move positively forward.
As the weekend saw bars, pubs and restaurants opening their doors across the UK, deputy editor Millie Milliken found her ‘Super Saturday’ out and about in London was, for the most part, somewhat different to the one portrayed in the media.
As Sweden's relaxed approach to the coronavirus pandemic attracts increasing lockdown critics' attention, news editor Jacopo Mazzeo wonders whether the Swedish system would have benefited the UK's hospitality industry.
From modernising tiki and disco drinks, to streamlining costs and simplifying methods, Julian de Féral presents what he thinks bars and their drinks will look like post-lockdown.
Declining sales, lack of workforce in the vineyard, and surplus wine are threatening the European wine industry. What are the proposed solutions to ensure it gets through the coronavirus crisis?
As people stockpile on booze amid covid-19 lockdown and London City Bond announces the introduction of a revised delivery service, is there any risk we'll be running out of wine?
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
As Sweden's relaxed approach to the coronavirus pandemic attracts increasing lockdown critics' attention, news editor Jacopo Mazzeo wonders whether the Swedish system would have benefited the UK's hospitality industry.
From modernising tiki and disco drinks, to streamlining costs and simplifying methods, Julian de Féral presents what he thinks bars and their drinks will look like post-lockdown.
Declining sales, lack of workforce in the vineyard, and surplus wine are threatening the European wine industry. What are the proposed solutions to ensure it gets through the coronavirus crisis?
As people stockpile on booze amid covid-19 lockdown and London City Bond announces the introduction of a revised delivery service, is there any risk we'll be running out of wine?
Social media, discerning customers and the accessibility of supermarkets are putting bars at risk. But if any industry can fight back, it’s ours, says Nate Brown
'Minerality' should be used as a cluster of more specific descriptors, says news editor Jacopo Mazzeo.
The growth of the no-abv category is radically changing your drinks take – and the people you should hire to manage your beverage offering, says Hamish Anderson.
In an era of unparalleled choice, writes opinion columnist Nate Brown, the one thing that’s unforgivable in a bartender is ignorance.
Social media, discerning customers and the accessibility of supermarkets are putting bars at risk. But if any industry can fight back, it’s ours, says Nate Brown
'Minerality' should be used as a cluster of more specific descriptors, says news editor Jacopo Mazzeo.
The growth of the no-abv category is radically changing your drinks take – and the people you should hire to manage your beverage offering, says Hamish Anderson.
In an era of unparalleled choice, writes opinion columnist Nate Brown, the one thing that’s unforgivable in a bartender is ignorance.
