As operators face rising costs, changing consumer expectations and a talent shortage, UK Bartenders' Guild President Claudia Carozzi believes the industry's greatest opportunity isn't behind the bottle. It's behind the bar.
Renowned hospitality expert Romeo Bucciarelli shares insights on crafting unforgettable guest experiences, emphasizing personalized service and attention to detail.
We chat with Claudia Carrozzi about her journey and her historic appointment as the first female president of the UK Bartenders Guild (UKBG), a significant accomplishment.
Meet Lucas Bucton, the Creative Force and Brand Ambassador at Banks & Solander Distillery. From bartending to brand recognition, Lucas truly and innovatively transforms the spirits industry.
Agostino Perrone, one of the leading judges at this year’s London Spirits Competition, talks to Helen Arnold about the importance of creativity in cocktail making, the sheer variety and quality of spirits at the competition.
24/07/2026 As operators face rising costs, changing consumer expectations and a talent shortage, UK Bartenders' Guild President Claudia Carozzi believes the industry's greatest opportunity isn't behind the bottle. It's behind the bar.
22/07/2026 Marcello Cauda delves into how he innovates with cocktail menus, guest experiences, and bar operations while maintaining profitability and aligning with The Berkeley’s luxury standards.
22/07/2026 From fine dining to gastropubs, wine on tap is shifting perceptions, cutting costs, and modernising service across the hospitality settings.
26/06/2026 A commercial look at the drinks categories helping restaurants capture demand, control costs and grow revenue without overcomplicating service operations.
21/04/2026 The bars and restaurants winning today are not the busiest, but the ones turning every guest into more value, more experience, and more return visits.
24/07/2026 As operators face rising costs, changing consumer expectations and a talent shortage, UK Bartenders' Guild President Claudia Carozzi believes the industry's greatest opportunity isn't behind the bottle. It's behind the bar.
22/07/2026 Marcello Cauda delves into how he innovates with cocktail menus, guest experiences, and bar operations while maintaining profitability and aligning with The Berkeley’s luxury standards.