Inspiration

In the fifth instalment of our extracting flavour series, Campari Academy Creative Director Monica Berg explains why fat-washing is her favourite technique and the four ways in which she uses it in drinks

Nowadays, a solid social media presence has become a key asset to a venue’s business strategy. However, you’ll still regularly hear it played down, with people often remarking on how easy it can be (“Oh, a few posts on Instagram, how hard can it be?”). But investing time or money in a high-quality social presence […]

Design choices can deeply impact the profitability of a bar. Check out how to implement the best ideas, here

In the first of a new series on extracting flavour, Monica Berg shares her insights into the technique of infusion and why keeping it simple can get you the best results

The legendary Italian cocktail: the Negroni's history, from it's origin in Florence, to the remarkable Negroni Week

To mark the launch of our second Perspectives episode of season two, Monica Berg takes us through the five senses and how we can use them to create better guest experiences Understanding flavour starts with understanding the senses: from what they are and how they work; to why they are so important when creating delicious […]

A bar is only as good as the team running it, but it’s equally important to set your business up for success. Monica Berg highlights some of the key players who’ve helped her over the years, and whom she’d be lost without

How do our sensory memories impact how we describe or perceive flavours? Millie Milliken asks four experts from around the world what ingredients they associate with common flavour descriptors

In her introductory article to Raw Materials and Flavour, Campari Academy Creative Director, Monica Berg, explores seasonality, supply chain and their relevance to flavour creation – and introduces some of the people changing the game

From their role in the history of humankind, to their transformation into beer, whisky and more, we dig into the origins of grains in the second in our ongoing series

For thousands of years, sugar has been a valued commodity around the world. As part of our series on origins, we take a whistle-stop tour of its history and its journey into the worlds of spirits and cocktails

The ugly food movement has been fighting the food-waste-fight around the world, but there is still plenty of work to be done. Here, we outline the implications of food waste on our planet and explain how you can be part of the solution  When thinking about the journey fruits and vegetables endure, from farm to […]