Features

ONE of the true ‘must stocks’ of the past few years, gin is now just as likely to be seen on the back-bar of a community pub than the gantry of a city centre cocktail bar.

WHETHER it’s consuming fewer calories, less alcohol – or both – many pub, bar and restaurant customers are becoming more mindful of what they are drinking.

STAYING ‘local’ for over a year as a result of the pandemic may have had plenty of people climbing the walls but it also led to many getting better acquainted with the area in which they live – and the producers within it.

AS a country with a famously sweet tooth, it’s probably no surprise that there seems to be a growing demand for flavoured spirits in the UK.

EMPLOYMENT law is complex, with a raft of policies and procedures to be implemented and adhered to.

Bruichladdich Distillery on Islay has released a special bottling of its gin, The Botanist, which has been a decade in the making

Kopperberg is growing its presence in the spirits market with a new range of flavoured vodkas

Quality over quantity and an adventurous by the glass selection – those should be among the top considerations when it comes to a wine offer for the weeks ahead

Neil Forbes, chef director at Café St Honoré in Edinburgh, answers questions on sustainability in the hospitality sector

In the drinks industry, the need to become more environmentally-friendly has led to a number of major investments and initiatives in recent years as producers look to reduce their carbon footprint