Is the ‘bagnum’ the future of wine?
The ‘bagnum’ is this winter’s big wine trend. Abbie Moulton samples some sac de vin Something’s going on in the world of wine. Perceptions are changing, old-school snobbery is being...
Features
Why batch cocktails are shaking things up
UK assistant bars manager Casey Sorenson explains how to mix a lot of drinks in just one go If the classic movie Cocktail taught us anything, it was that 1980s...
Is your coffee still on the dark side?
Daniel Thompson, global head of coffee development, enters the debate on dark vs light roast coffee Coffee is the world’s favourite affordable luxury: 2015 saw a record number of...
Fresh ideas from House Press juices
House Press is keeping up with juice trends with a new Botanicals range. NYC-based juice lover Jenny Miller investigates the science behind all the squeezing Once upon a time, when human beings...
Behind the fizz at Collet champagne
Staff visited the Collet estate in France’s Champagne region to learn about the winemakers’ processes, and to sample the good stuff There’s nothing beats a glass of good quality...
Soho House goes to Beavertown
One of the breweries behind London’s craft beer renaissance, Beavertown makes booze that’s out of this world. Three members of staff share what they learned on their visit Famous for...
The Berlin beer boom
Ian Sedwell. Photograph: Jessica Weber Global breweries seem dominant, but Berlin’s craft beer scene looks healthier than it has for a long time, says bars manager Ian Sedwell Some drinkers...
How to sabrage champagne
Why pop your cork when you can lop the top off a bottle with a knife? It’s safer and easier than you think, promises expert Nathan Evans in this...