News
Coravin: a case in point
To celebrate its 10th anniversary, Coravin has released the latest case studies in a series sharing insights into how venues can optimise by-the-glass wine sales.
WLC Eats: The Orangery at RH England
Douglas Blyde pays a visit to Oxfordshire’s Aynhoe Park, home to “remarkable debut act” The Orangery at RH England. During his visit, he tastes the “snug” wine selection overseen by buyer Cassidy Henderson, and revels in a selection of dishes grilled over wood.
Ambulance bar created during pandemic wins award
A bar owner who built a mobile pub in an ambulance in just four days during the Covid lockdown has won a £10,000 eBay award.
Jamie Oliver lashes out at ‘posh’ restaurants
As he prepares to open his first new restaurant following the dramatic collapse of his on-trade empire four years ago, celebrity chef Jamie Oliver has hit out at how some high-end establishments operate.
UK pub installs token meters to make patrons pay for outdoor heaters
One pub owner in the north-eastern town of Teesside is asking patrons to pay £1 per 30 minutes under its outdoor heaters, after estimating that the average monthly cost of running them “exceeds £1,000”.
Woman accidentally orders £2,000 cocktail
A woman was left horrified after going to a London bar and being billed for a £1,890 cocktail, mistakenly believing that the price was £18.90.
Fuller’s sees Christmas booking boom
Fuller, Smith & Turner PLC’s latest results indicate that the pub operator will enjoy a very merry Christmas as it sees a significant year-on-year increase in the number of bookings.
Young’s acquires City Pub Co for £162 million
Pub group and British brewery Young’s has acquired City Pub Company’s 54 sites in a deal worth £162 million.
Jeffrey Bernard returns to The Coach & Horses
Jeffrey Bernard is Unwell, Keith Waterhouse’s play about the trials and tribulations of Soho’s most infamous hell-raising journalist, is being performed this month in the very pub where it is set.
How to sous vide a cocktail, according to an expert
Iain McPherson, founder of Edinburgh’s Panda & Sons, talks to Wine List Confidential about taking inspiration from the kitchen in coming up with his ‘Souspression’ cocktail-freezing technique.
