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Mental Health in the Hospitality Industry: an Open Letter
Read more: Mental Health in the Hospitality Industry: an Open LetterWords: Max Hayward Working in hospitality truly is a unique experience. It can be an incredibly rewarding industry to work in – for me, if my guests leave the venue happy, then so do I. There are incredible opportunities available, and I have met some of the best friends I have ever made in this…
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From field to bottle: Where does our alcohol come from?
Read more: From field to bottle: Where does our alcohol come from?Words: Max Hayward It’s not easy being“green”. If it were, everyone would do it. It’s all very well recycling waste, cutting down on single use products, and buying from sustainable sources, but once you begin down the rabbit-hole it’s hard to see where it ends. How far did your Fairtrade coffee travel to get to…
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When life gives you lemons, make acid – alternatives to citrus in cocktails
Read more: When life gives you lemons, make acid – alternatives to citrus in cocktailsThe amount of citrus that is used in bars is simply astonishing. Most cocktail bars I know of juice their own lemons and limes rather than buying in juices from concentrate, and also use wedges of citrus as garnishes on drinks. It may look pretty, but collecting empty glasses from tables to find so much…
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The Mai Tai: Who made the contemporary classic?
Read more: The Mai Tai: Who made the contemporary classic?If you were to ask someone, bartender or not, to name a Tiki cocktail off the top of their head, the chances are their answer would be the Mai Tai. Considered by many to be the quintessential Tiki drink, and adored worldwide by rum-lovers, over the years the Mai Tai has well and truly secured…
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Latest news
- Mental Health in the Hospitality Industry: an Open Letter
- From field to bottle: Where does our alcohol come from?
- When life gives you lemons, make acid – alternatives to citrus in cocktails
- The Mai Tai: Who made the contemporary classic?
- The New Old Fashioned