Food, Drinks & New Orleans with Kermit Ruffins

In this episode of TIME AT THE BAR, Tristram Fini sits down with Arielle Johnson, flavour scientist and author of Flavourama, and Adrian Forde-Beggs, Head of Creative at Lyan Bars, to explore the thinking behind great drinks. From flavour and ingredient development to experimentation and R&D, they discuss why challenging assumptions, testing ideas and embracing […]

Known for his legendary hospitality and decades behind the bar at Dukes, Alessandro Palazzi joins Campari Academy UK’s Tristram Fini to explore two different ways of serving one of the world’s most enduring cocktails: the Negroni. From the straight up serve he first learnt behind the bar to the built version many bartenders know today, […]

Equal Parts in Hackney has built a reputation for sharp drinks and a bar people want to come back to. In this episode of TIME AT THE BAR, Campari Academy’s Tristram Fini sits down with Jasmine Bouyer to talk about the people and mindset shaping her approach behind the bar. Jasmine’s perspective is shaped by […]

With Arielle Johnson & Adrian Forde-Beggs In February 2026, Campari Academy UK welcomed Arielle Johnson (Flavour Scientist, Author – Flavorama) and Adrian Forde‑Beggs (Head of Creative – Lyan Bars) to collaborate on a session focusing on the intricacies of modern R&D techniques and how to implement them in a programmatic manner to unlock creativity, flavour, […]

Few bars in the world carry the reputation of Dukes Bar in London, known for its legendary martinis, timeless service and one of hospitality’s most respected hosts, Alessandro Palazzi. In this episode of TIME AT THE BAR, Campari Academy’s Tristram Fini sits down with Alessandro to talk about the instincts and philosophy behind nearly five […]

TIME AT THE BAR is Campari Academy’s series digging into the people shaping modern hospitality. Behind the elegance of the Donovan Bar is a team built on instinct, care and genuine hospitality. In this episode of TIME AT THE BAR, Director of Mixology Federico Pavan joins Campari Academy’s Loris Contro to talk about the experiences […]