In Flight Cocktails – BartenderHQ on Tour

BartenderHQ is on tour this week in Tenerife, so let's talk about drinking well when you fly. Though spirits can be limited, there are some easy hacks to enhance your mile high drinking experience. So here's our guide to in flight cocktails and drinking like you're in...

Eating with Friends Across the World – Virtual Dinner Party

Imagine sitting at your dining table with good friends and sharing a meal from your favourite restaurant, delivered to your table. Or should I say tables, as your friends are sat in other countries, not that you’d notice. Welcome to the Virtual Dinner Party. A Little...

Quaglino’s appoints Federico Pasian as new Head Mixologist

Quaglino’s is delighted to announce the appointment of Federico Pasian as their new Head Mixologist. Originally from Milan, Federico joined the bar team this summer. Before arriving in London, Federico lead the team at Paradiso, Barcelona, listed 67 in the World’s...

Apple’s WWDC18 – What does it mean for bars?

Technology is always moving on. In the past we've talked about how you can use AirPlay to control your bar's music from a phone. What does Apple have in store this year in new tech? While the WWDC event is aimed at developers (it is the World Wide Developer Conference...

Bars Need Humans. We’re Allowed Opinions.

Its a bit of a philosphical episode this week about bartending. While we started with some updates, the real theme here is that bars need humans. https://www.youtube.com/watch?v=ARZ3CUVRWrI While cocktails may end up being easily available either pre-packaged, sold at...

5 Differences Between British and American Bars

The British pub is an icon, known around the world, but they’re very different from a typical bar in the states. Let’s talk about that. Here are 5 big differences between British and American bars. https://youtu.be/S8Pa0nTNjoI 1: Our bartenders typically make no...

Sam Went To Japan.

Sam went to Japan at the end of last year and into 2018, just before the opening of the Vanguard and while the builders did their thing. In this podcast we’re having a chat about a little of what he saw and experienced. Once he'd established how the weather in Japan...

BartenderHQ Podcast 2.0 is here – What to expect!

BartenderHQ Podcast 2.0 Coming Soon: BartenderHQ Masters Series Sam Boulton is currently working on our Masters Series podcasts where he'll deep dive into lesser known drinks, the nitty gritty of service and more. They'll air every other week around the main...

Cocktail Microherbs from Holland – Koppert Cress

Live from the Vanguard, David & Sam are talking about Koppert Cress - Cocktail Microherbs from Holland. The guys from Koppert Cress were kind enough to host us in Holland last year at their facility in Rotterdam, and then we spent an extra night exploring Amsterdam's...

The Vanguard is Open

Welcome back to the BartenderHQ Podcast and Sam is back, because finally The Vanguard is Open! Sam's been working on the project since the middle of last year and finally, the builders are finished and the guests are in. Positioned in Birmingham's historic Jewellery...

Scott Young from Restaurant, Bar & Nightclub Training

I'm so delighted to welcome to the podcast Scott Young from Restaurant, Bar & Nightclub Training. Scott Young's Extreme Bartending was the series of videos that I learned the majority of my flair from in the early years around 2000-2002, and I probably wouldn't still...

Rob Patchett from Cotswolds on the Podcast

Sam's away in Japan so this week, Rob Patchett is filling his seat, and we're talking craft spirits, distilling, wine and terrible Old Fashioneds. Rob has been in the business longer than me, and has followed a different path. He's a qualified Sommelier as well as a...

Happy New Year from BartenderHQ

Its December 31st (at the time of writing and recording) so Happy New Year! Its also my 36th birthday, so double celebrations for me, as every year. Congratulations on making it through the holiday season, its time for you to kick back and enjoy yourselves. January...

Happy Christmas from the BartenderHQ Podcast – Drinks Trends 2017-18

Happy Christmas! You've made it! On today's show we're back with me, David Eden-Sangwell and Samuel Boulton, the Vermouth Ambassador to talk drinks trends. The Vanguard Bar, Birmingham We start off with a quick update of Sam's Vanguard Bar project which will be...

Muntaner Blanc

Antonio Nadal S.A was founded in 1898 by Antonio Nadal Muntaner, a manufacturer of Majorcan Spirits including Muntaner Blanc. Around 1920, exports to South America began, and lasted until the beginning of the Spanish civil war. After the end of this period, production...

Regal Rogue Lively White

Regal Rogue Lively White Vermouth Driven by a sensory obsession, it was Mark ‘Lord’ Ward’s legendary trip around the world to discover the spices of Asia, and the wines and native foods of Australia, that inspired the creation of Regal Rogue. A passion for the...

Regal Rogue Wild Rosé

Regal Rogue Wild Rosé Vermouth Driven by a sensory obsession, it was Mark ‘Lord’ Ward’s legendary trip around the world to discover the spices of Asia, and the wines and native foods of Australia, that inspired the creation of Regal Rogue. A passion for the marriage...

Vermouth Rosso Bottega

Vermouth Rosso Bottega The Italian winery and distillery will be presenting its latest products at Vinexpo 2017: Two vermouths created by Sandro Bottega and Lamberto Vallarino Gancia, heir of the Italian family leader in sparkling wine and vermouth: Vermouth Bianco...

Vermouth Blanco Bottega

Vermouth Blanco Bottega The Italian winery and distillery will be presenting its latest products at Vinexpo 2017: Two vermouths created by Sandro Bottega and Lamberto Vallarino Gancia, heir of the Italian family leader in sparkling wine and vermouth: Vermouth Bianco...

Gancia Rosso

Gancia Rosso Vermouth Carlo Gancia, born in 1829, spent an initial period of study and training at Reims to learn the production techniques for champagne before returning to Italy to establish, in 1850, the "Fratelli Gancia" Company. Range: Dry, Bianco, Rosso...

Gancia Bianco

Gancia Bianco Vermouth Carlo Gancia, born in 1829, spent an initial period of study and training at Reims to learn the production techniques for champagne before returning to Italy to establish, in 1850, the "Fratelli Gancia" Company. Range: Dry, Bianco, Rosso,...

Ferdinand’s Saar White

Ferdinand's Saar White Vermouth Ferdinand’s Saar White Vermouth is carefully aged in Mosel Fuder casks, 1000 litre neutral German oak barrels, which ensures the perfect balance between the acidity and fruitiness of the Riesling and the vineyard’s botanicals....

Noilly Prat Ambre

Noilly Prat Ambre Vermouth Inspired by the unique ageing process of wine in the 19th century, fine wine and spirits merchant, in 1813 Joseph Noilly, created his first recipe of French vermouth. Noilly Prat Original Dry was included in one of the world’s first examples...

Punt E Mes Carpano

Punt E Mes Carpano Vermouth The story goes that on 19 April 1870 , a stockbroker, caught up in a discussion with colleagues whilst in the Carpano wine shop about the increase in share prices on that day – one and a half points – ordered his usual Carpano vermouth but...
Minimum Alcohol Pricing in Scotland

Minimum Alcohol Pricing in Scotland

Today the first minimum alcohol pricing the the UK has been introduced in Scotland. And that’s a good thing for bars. What will drinks cost in Scotland now? A unit of alcohol (25ml of 40% ABV / 80 proof spirit) must now be sold to an end consumer for no less than 50p....

The Nightclub Dilemma

The Nightclub Dilemma

The Nightclub is quickly becoming a more and more difficult proposition. With the nightclub dilemma of high price experiences or low prices to tempt the post pub crowd to carry on their night, what's the right formula for a nightclub in 2018? The Hay Day Of The...

New Rules on Mezcal Land Today – NOM 70 (English)

New Rules on Mezcal Land Today – NOM 70 (English)

NOM 70, the new rules on Mezcal production come into force today. Regular Mezcal under the rules can be made using diffusors in the same way as lower end Tequila, though in this case the liquid must still be 100% agave, even if obtained in this way. Here's the big...

Are trial shifts in bars exploitation?

Are trial shifts in bars exploitation?

The BBC has been talking a lot about trial shifts in bars and restaurants and how they’re exploiting people for free work over that past few days. I don’t believe a word of it! https://youtu.be/fYsvn7Z3-NA For me, trial shifts are a key part of the recruitment...

Bee’s Knees Cocktail – Rock Rose Gin

Bee’s Knees Cocktail – Rock Rose Gin

The Bee’s Knees Cocktail was created in the prohibition era, and like many others was a way of masking the lower quality spirits of the day. While legitimate spirits were hard to come by, bathtub gin was common, as adding botanicals could cover rough edges. Happily...

How to Grow Grapevines from Seeds

How to Grow Grapevines from Seeds

American grape sodas are one of my favourite flavours in the world. As a Brit, its a difficult flavour to find over here. While in Amsterdam, I actually discovered that there are real grapes that taste just like the sodas - it was a revelation, but you can't buy them...

Cocktail Microherbs from Holland – Koppert Cress

Cocktail Microherbs from Holland – Koppert Cress

Live from the Vanguard, David & Sam are talking about Koppert Cress - Cocktail Microherbs from Holland. The guys from Koppert Cress were kind enough to host us in Holland last year at their facility in Rotterdam, and then we spent an extra night exploring Amsterdam's...

The Vanguard is Open

The Vanguard is Open

Welcome back to the BartenderHQ Podcast and Sam is back, because finally The Vanguard is Open! Sam's been working on the project since the middle of last year and finally, the builders are finished and the guests are in. Positioned in Birmingham's historic Jewellery...