- Diageo GTME hails success of Johnnie Walker Double Black 26 May, 2011
- Diageo announces reorganisation and shake up 26 May, 2011
- Absolut Orient Apple launches to travel retail 25 May, 2011
- Skalli heads for the high ground 25 May, 2011
- Laithwaites releases Van Ruiten Old Vine Zinfandel 25 May, 2011
- Global warming: Brown Bros looks to Tasmania 25 May, 2011
- Girelli steps up with a new company 25 May, 2011
- Drambuie restructures after key retirement 24 May, 2011
- Labels key to success for selling wine in China 20 May, 2011
- Stella's quest for draught master begins 19 May, 2011
- How to crack the US market 19 May, 2011
- Foster's hires CIO 19 May, 2011
- G&J Greenall opens London office 17 May, 2011
- Maxxium to distribute No. 3 gin 16 May, 2011
- New World leads Old in battle of the wine brands 16 May, 2011
- DI’s Lucy Britner distils her own in pursuit of an alternative career 14 May, 2011
- Brown-Forman adds to duty free team 13 May, 2011
- Bacardi appoints trio of directors 13 May, 2011
- Cherry Heering announces cocktail finalists 12 May, 2011
- Chivas launches gin website 11 May, 2011
- Moet launches champagne over ice 11 May, 2011
- Lanson launches champagne education website 11 May, 2011
- Cocktail Challenge results revealed 11 May, 2011
- Bordeaux wine-students to train in London 10 May, 2011
- 28 YO Glenmorangie set for July launch 09 May, 2011
- Balblair 1995 to launch at TFWA Asia Pacific 09 May, 2011
- Patrón enlists former Diageo VP 09 May, 2011
- Pernod Ricard makes board change 05 May, 2011
- Irish Distillers launches new single pot still whiskeys 05 May, 2011
- SAB Miller appoints deputy CFO 05 May, 2011
- Master of Malt launches “world’s oldest liqueur” 04 May, 2011
- Bacardi launches bartenders' website 04 May, 2011
- Chivas Brothers restyles The Glenlivet 04 May, 2011
- Bacardi crowns global cocktail champion 04 May, 2011
2011 May
Digital Edition
Comment
La'Mel Clarke
Service isn’t servitude: the skill of hosting
La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.
