Videos

Long and refreshing: How to make The Queen's Park Swizzle

Drink deconstructed

Rum cocktail: The Queen’s Park Swizzle

By Nicholas Robinson

The Queen’s Park Swizzle dates back to 1920s Trinidad, but rising interest in rum and the desire for long cool drinks during summer, puts this mojito-style drink on trend.

Quick, easy and tasty cocktails

Drink deconstructed

Rum cocktail: Golden Daiquiri

By Nicholas Robinson

Dark and spiced rums are rising in popularity, so it's time to put some easy and refreshing rum cocktails on your bar menu, such as the Golden Daiquiri.

Veltins UK MD: pilsner 'more accessible' than some hop-forward crafted beers

Beer

They come for craft beer and stay for pilsner

By Nicholas Robinson

Craft beer drinkers are going to specialist pubs for the beer range, but are staying for less-challenging tasting beers like pilsners according to Veltins managing director of vertical drinks Steve Holt.

Mark Sargeant makes BBQ rib of beef

Dish deconstructed

Mark Sargeant makes BBQ rib of beef

By Nicholas Robinson

Not all pubs have the luxury of time and local suppliers, but that doesn’t mean the food has to be poor quality. Ex-Restaurant Gordon Ramsay chef Mark Sargeant works with Brakes to deliver a dish that’s both effortless and tasty

Loveday: 'More women should be in top drinks jobs'

Cocktails

Top 3 drinks trends from Love Drinks

By Nicholas Robinson

Premium soft drinks, twists on classic cocktails and balancing drinks with bitters are the top three drinks trends Love Drinks’ founder and managing director Kirsty Loveday has said pubs should tap into.

How PubLove founder Ben Stackhouse is working with Deliveroo

How to build a food offer from scratch

Pubs do Deliveroo food delivery, here’s how…

By Nicholas Robinson

Creating a good pub food offer is the ‘Holy Grail’ for many wet-led operators, but getting the customer traction can’t always be possible. PubLove jumped the struggle by developing a separate brand and now delivers across London, boss Ben Stackhouse tells...

Actor-turned-publican Neil Morrissey added some star power to the day

Video: watch the highlights from the latest PMA500 in Soho

By Emily Sutherland

Operators at the latest PMA500 in Soho heard from industry experts about the potential impact of Britain leaving the European Union on the sector, how pubs can do more to tap in the lucrative family market and how can manage high rents in competitive...

Heineken's brand director for cider Emma Sherwood-Smith

Future Trends: Beer and Cider

Heineken sets out the future of beer and cider

By Nicholas Robinson

The macro trends affecting the on-trade, women and families, food, technology and the demand for premium experiences are just a few of the topics Heineken's brand director for cider Emma Sherwood-Smith will discuss at this month's Future Trends:...

A simple, yet satisfying cocktail for pubs

Cocktail Masterclass

How to make a Negroni

By Nicholas Robinson

The Negroni is a simple cocktail to make, as it consists of just three ingredients used in equal measures and doesn't require shaking or even stirring (although there is some debate about that). Bar staff at the gin and rum bar the Merchant House...

Is this the future and will you try it in your pub?

Cider

Martin Thatcher: the future is cider and food

By Nicholas Robinson

Not enough is being done by the cider industry and pubs to push the fermented apple tipple with food, Thatchers' managing director Martin Thatcher has told the Publican's Morning Advertiser (PMA).

The perfect serve: Whisky & Ginger

World Whisky Day

Whisky cocktail masterclass: a simple serve for World Whisky Day

By Nicholas Robinson

Boosting sales with whisky cocktails can be easy, once pub operators find the right serve. Haig Club brand ambassador David Sinclair walks us through the Whisky & Ginger mixed long drink in this exclusive video for the Publican's Morning Advertiser,...

White Lady cocktail: Delicate, fluffy and lemony

Cocktail masterclass

How to make the perfect White Lady

By Nicholas Robinson

Gin is increasingly in demand from customers, who are seeking new ways to drink it. Nicholas Robinson caught up with City of London Distillery operations manager Luke Shackleton to find out how to make the White Lady.

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