Inspiration

The US-based bartenders who also run hospitality wellbeing project, Focus On Health, take Campari Academy's friendship test. They talk country songs, pet names and sober bachelorette parties

Parabere Forum connects over 8,000 women all over the world, helping them making their voices heard. Here is Maria Canabal's groundbreaking project

From having more Black-owned restaurants, to questioning the appropriation of Black culture through ingredients and language, the founder of BarNoirBoston and GM & Beverage Director of Comfort Kitchen explains what needs to change if authentic representation is to be the future

Building a brand identity, changing hiring policies and a focus on merchandise are all part of the New York City bar’s manifesto. The team at Double Chicken Please show us behind the curtain of its approach to business 

Eight experts shared the stage during this year's Berlin Bar Convent, to reveal their insights and experiences from their lives in the industry. Watch The Bar Show Show from Campari Academy in Berlin

People of colour are not under-represented in hospitality, according to Lorraine Copes' Be Inclusive Hospitality: the real problem is the chance they have to access positions of representation

As we launch the final episode of Perspectives Season 2, Monica Berg introduces us to our contributors, and lays out how food and drink play a role in our identities

Seeking to articulate her indigenous Iban identity, writer, poet and academic Dr Anna Sulan Masing discovered the importance of understanding the value systems behind our food and drinks

She could have spent her retiring days anywhere in the world: instead, Ivy Singh-Lim decided to come back to her native Singapore, establishing Bollywood Farms and fighting for her country's future

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

A category in its own right, sool encompasses the vast sea of Korean fermented and distilled drinks. From makgeolli to bokbunja-ju, we take a dip into the flavourful world of sool

A millennia-old Korean tradition is on the verge of finally reaching worldwide spread: Canadian-born Dustin Wessa is playing a major role, with his efforts at Namsan Sool Club in Seoul