Shochu: A Drop in the Ocean
02 October, 2013
Japanese shochu is seeking broader shores, and interest from restaurants and cocktail bars outside its homeland are providing hope. Hamish Smith talks to the purveyors of this unusual distillate
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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.
