News
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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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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 New Old Fashioned
Read more: The New Old FashionedWhen people talk about the heavy-weights of the cocktail world the same few drinks keep popping up; The Martini, Tom Collins, The Sazerac are to name just a few. For me, the King of the whiskey cocktails has to be the Old Fashioned! This drink of Whiskey, sugar and bitters has lasted the test of…
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Tighten the noose on the ‘single use’
Read more: Tighten the noose on the ‘single use’Last Saturday, Lab 22 put 5 orange bags full of rubbish out on the street and collectively put 14 bags of rubbish out in the week. We, admittedly, aren’t the biggest team on Mill Lane. If we presume a positive correlation between how much a venue takes and how much refuse they put into orange…
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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