We Are

A collective of drinks professionals with a thirst for knowledge

We want to expand drinks knowledge for everyone
We want to connect passionate people everywhere
We want to turn interesting ideas into action

A R E

Symposium

Two days of curated talks by some of the world’s most influential bartenders, thinkers and drinks professionals

The theme of 2016 was ‘The Modern Bartender’, recognising that the bartender’s role has evolved and no longer is confined behind the bar. The symposium reflected upon this change, and examined how to embrace the expanding reach bartenders have within today's industry and society at large.

D O

P(our) Symposium 2017 | Gender

For the second P(our) Symposium, we turn our attention to Gender. Does our industry promote equality, and if not, what can we do to change this?

P(our) London | Awards Panel Discussion

The first local P(our) event in London discussed the relationship between our industry and awards.

Meet our panel

Are awards good or bad? Meet the panel that will discuss this question and many more on Monday January 23rd.

P(our) London | Awards

Awards has helped shape both bars and people of our industry, but has it now gone to far?

Nick Strangeway | (The Cocktail) Revolution was not televised

Has the modern bartender forgotten the importance of diversity in the quest for perfecting one's skills?

Alec Doherty | Art & Beer

Creativity can lead to great partnerships between people of different professions, and help new brands develop their own identity.

Martin Kastner | Connecting The Dots

How functional design has changed the way we serve food and drinks, and why it can help enhance the experience in the future.

Ben Reade & Sashana Souza Zanella | Keeping food interesting

Ben and Sashana from Edinburgh Food Studio keeps food interesting by complicating it as much as possible and collaborating with others in order to create their own style.

Tracy Ging | Source, Selection + Saving the Planet

How did craft coffee get to a benchmark 50% sustainability in the supply chain, and why does it matters?

Douglas McMaster | Zero Waste – Literal or Philosophical?

Chef & Owner of UK's first zero waste restaurant, Douglas McMaster talks sustainability, food and why he doesn't consider his restaurant to be zero waste.

Corrado Bogni | The Power of Intention

Corrado Bogni talks hospitality and explains why having the right intention sometimes helps you to get ahead.

Pacing Yourself in the Modern Bartending World | Shawn Soole

Shawn Soole on the hardship and determination it takes to have a career in the bar industry

Jim Meehan| Serving ourselves and each other

Jim Meehan on responsible service at Modern Bartender Symposium

Modern Bartender | Zdenek Kastanek

Zdenek Kastanek on the mindset and attitude of a modern bartender

The Code | Angus Winchester

Global drinks educator Angus Winchester discusses the 'code of conduct' for the modern professional bartender

The Modern Bartender | Philip Duff

Philip Duff discusses the changes not only in our industry, but how we have changed in general

Modern Bartender | Gary Regan

Gary Regan discussed the difference between a Modern Bartender and a Good Modern Bartender

Modern Bartender | Sven Almenning

Sven Almenning, founder of Speakeasy Group, Experimental Spirits Co & Ananas on the many new opportunities for todays modern bartenders

Curating a Creative Future | Erick Castro

Erick Castro of Polite Provisions & Bartender at Large talks how to curate a creative foundation, and advices which habits works well to keep a sharp state of mind under pressure.

Modern Bartender | Carina Soto Velásquez

Carina Soto Velásquez on her path from bartender to bar owner to entrepreneur

Modern Bartender | Dave Broom

Author and Glaswegian Dave Broom talks what it means being a Modern Bartender

Modern Bartender

Being a bartender today is as diverse as it is uniform, and as rewarding as it is full of new challenges. But what does it mean to be a Modern Bartender? This is the theme of our first symposium.

All stories