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?
The first local P(our) event in London discussed the relationship between our industry and awards.
P(our) London | Awards Panel Discussion
Are awards good or bad? Meet the panel that will discuss this question and many more on Monday January 23rd.
Meet our panel
Awards has helped shape both bars and people of our industry, but has it now gone to far?
P(our) London | Awards
Has the modern bartender forgotten the importance of diversity in the quest for perfecting one's skills?
Nick Strangeway | (The Cocktail) Revolution was not televised
Creativity can lead to great partnerships between people of different professions, and help new brands develop their own identity.
Alec Doherty | Art & Beer
How functional design has changed the way we serve food and drinks, and why it can help enhance the experience in the future.
Martin Kastner | Connecting The Dots
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.
Ben Reade & Sashana Souza Zanella | Keeping food interesting
How did craft coffee get to a benchmark 50% sustainability in the supply chain, and why does it matters?
Tracy Ging | Source, Selection + Saving the Planet
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.
Douglas McMaster | Zero Waste – Literal or Philosophical?
Corrado Bogni talks hospitality and explains why having the right intention sometimes helps you to get ahead.
Corrado Bogni | The Power of Intention
Shawn Soole on the hardship and determination it takes to have a career in the bar industry
Pacing Yourself in the Modern Bartending World | Shawn Soole
Jim Meehan on responsible service at Modern Bartender Symposium
Jim Meehan| Serving ourselves and each other
Zdenek Kastanek on the mindset and attitude of a modern bartender
Modern Bartender | Zdenek Kastanek
Global drinks educator Angus Winchester discusses the 'code of conduct' for the modern professional bartender
The Code | Angus Winchester
Philip Duff discusses the changes not only in our industry, but how we have changed in general
The Modern Bartender | Philip Duff
Gary Regan discussed the difference between a Modern Bartender and a Good Modern Bartender
Modern Bartender | Gary Regan
Sven Almenning, founder of Speakeasy Group, Experimental Spirits Co & Ananas on the many new opportunities for todays modern bartenders
Modern Bartender | Sven Almenning
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.
Curating a Creative Future | Erick Castro
Carina Soto Velásquez on her path from bartender to bar owner to entrepreneur
Modern Bartender | Carina Soto Velásquez
Author and Glaswegian Dave Broom talks what it means being a Modern Bartender