Before the bar was ‘the bar’, I used spend a lot of time in duty free contemplating the ideal home bar set up. Once you have some basic cocktail making kit (or a suitable array of kitchen utensils to act as sturdy substitutes) the main question revolved around which bottles you would need to be able to offer guests (and yours truly) a tantalising range of cocktails…

The shifting sands of the dune-scape that is COVID Britain 2020 have forced us to tweak our quarterly/seasonal menu programme. One of the biggest challenges has been to draw up a reactive weekly offering (see what we got a lot of and make it into something) to best manage back-of-house operations. Because, when you live in constant fear of being closed again, the last thing you want is a load of literal liquid assets.