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Articles by Jane Ryan
‘‘Deeply concerning’’
Government announces independent investigation following reports of pregnant women prisoners being handcuffed ADVERTORIAL A major independent investigation has been launched into the treatment of pregnant women across the prison estate. The investigation will consider the use of handcuffs during hospital appointments and labour. Bhatt Murphy Solicitors act for a group of pregnant women prisoners who were handcuffed during antenatal appointments and labour.
‘‘Deeply concerning’’
Government announces independent investigation following reports of pregnant women prisoners being handcuffed A major independent investigation has been launched into the treatment of pregnant women across the prison estate. The investigation will consider the use of handcuffs during hospital appointments and labour. Bhatt Murphy Solicitors act for a group of pregnant women prisoners who were handcuffed during antenatal appointments and labour. Our clients experienced shocking treatment.
Where to next for the Murray-Darling Basin? Original
Farmers’ worst fears were realised with the release of the Water Recovery Strategy for the Murray-Darling Basin last year. Hold tight - we’re checking permissions before loading more content Despite the Federal Government saying it will look at all options, it appears that open-tender purchase of water is the option of choice — and socio-economic considerations will be about an individual irrigator’s willingness to sell again.
Digital journalism expert Alastair Reid on TikTok, AI and burnout
Alastair Reid is an experienced digital journalist, most recently working as the digital editor of The Big Issue, a UK street newspaper that writes about social change, sold by individuals facing or dealing with homelessness. This publication not only reports on the stories that you would not generally see in other newspapers, but it are gives jobs to those who need them. He specialises in social media, user-generated content (UGC) and investigating misinformation.
Tipperary Heartlands: Thurles Tourist Office adds so much to the town!
Welcome to Thurles Tourist Office! The office opened eighteen months ago and they offer support to local business and information on Tourism sites, walks, transport and anything in between. Tourism in Thurles has always been tricky! It may not have the built heritage that other towns have which means it often gets over looked, but being the original birthplace of the GAA has always been a focal point for the town.
Was the International Heat Wave Caused by Global Warming? Or is it just July?
by: Jane Ryan The Northern Hemisphere has been experiencing record-breaking temperatures, thus ensuing evacuations, fires, and damage to the environment. After a record-setting June, the U.S., Mexico, Southern Europe, and China are experiencing a devastatingly hot July. Jennifer Francis, a senior scientist at Woodwell Climate Research Center said that the temperatures that have been occurring are probably the warmest in " at least 100,000 years," and it is not something to celebrate.
Florodora - the tale of the tribute cocktail that outlived its inspiration - CLASS
First published in CLASS Summer 2021 With its stage musical roots, this fruity pick-me-up gives Jane Ryan a rich history to pick through. Well before the Kim K and Paris Hilton sex tapes dropped, there existed a simpler time when it-girls were instead part of sextettes. And the most famous of them all? The six brunettes of New York’s Broadway hit Florodora.
Making a large-scale Australian agave spirit
With 450,000 plants in the ground in Queensland, a team of researchers and experts based from Adelaide to Melbourne and on the ground at the Eden Lassie farm, and a brand name imminent, it's safe to say Australia is about to release its first accessible spirit made from locally grown blue agave plants.
Making Shelf-Stable Lime Juice with Remy Savage
London-based bar owner Remy Savage has distilled his way to a shelf-stable lime juice, which not only tastes like lime from a citric blend but also preserves all the vibrant aromatics that elevate a drink. Here’s how he did it. The challenge bars have faced in global lockdowns is producing stable bottled cocktails. Fresh citrus is a staple of many great cocktails and it does not stay fresh after about 24 hours.
Mastering Clarified Milk Punches with Darren Leaney
Clarified milk punches have been doing the rounds since the 1700s but no one makes them quite as deliciously as Capitano’s manager Darren Leaney. This cocktail may take time and a few practice runs but the soft, round flavours of these drinks and their rich textures are well worth mastering. A traditional milk punch is made up of booze, milk and other flavours – be it spices, citrus, coffee, or fruits.
Smashes
The Smash, at points called a Smasher or Smash-Up, is a family of cocktails closely related to the Mint Julep. Where the Julep stirs its mint in with booze and sugar, the Smash muddles and shakes it – rather aggressively smashing it in – and for a large period of drinking history this was the major difference between the two. Well, that and the Smash's lack of flashy trimmings such as Derby hats, metal straws and tin cups. It was the everyday, on-the-go, no muss, no fuss version.
Inside the Last Days of Milk and Honey
Milk & Honey London, Soho's Poland Street, with its blank purple façade, will cease to exist on 26th September 2020. It's been there 18 years, which is a decent enough run for any bar these days, and it certainly isn't the first or the last casualty of a global pandemic. But during its lengthy tenure it became a barometer for bartender training and education which few other venues came close to.
Evan Stroeve
Evan says he plans on coming out of isolation looking like either Brad Pitt from Fight Club or Tom Hardy in the 2011 film Warrior. He also says, perhaps more seriously, that when this industry re-opens it will not be in the same capacity as before. We will need time to rebuild, and to decide just how much luggage we're carrying into the new world of hospitality. If anyone is equipped to face this challenging new world however, it's Evan Stroeve.
How to make cocktails
Words by Simon Difford & Jane Ryan Many cocktails benefit from sweetening but granulated sugar does not dissolve easily in cold liquids, particularly alcohol. Hence pre-dissolved sugar syrup (also known as 'simple syrup') is used. 'Gomme sirop' or 'gum syrup' is sugar syrup with the addition of gum arabic, the crystallised sap of the acacia tree, which adds mouth-feel and smoothness to some drinks. Along with ethanol alcohol sugar is the most used ingredient in all cocktails.
Darren Leaney
Darren Leaney has tried just about every style of bartending there is. He's done five-star hotels, fine-dining establishments, speakeasy cocktail bars and neighbourhood restaurants. He's most comfortable, however, when he's allowed to wear a t-shirt to work and get on with the business of making tasty drinks.
Byrdi in Melbourne
Address: 211 La Trobe Street, Ella, Melbourne, VIC, 3004, Australia Email: enquiries@byrdi.com.au Website: View bar's website Hours: Mon-Sun 09:00-01:00 Style: Cocktail bar Recommended for: Cocktails, Food Price guide: Middling Established: 2019 Owned by: Luke Whearty and Aki Nishikura Review Byrdi is a bar unlike any other, pulling the concepts of seasonality and locality together with culinary techniques, in a venue that is both day and night, café, restaurant, bar and science lab.
Matt Whiley
Matt Whiley is a bartender best known for turning parsnips into wine and feeding real pig's blood to the masses of Leicester Square – albeit in cocktail form. His lengthy career has seen his London bars such as Peg + Patriot and Scout exert enormous influence on the UK's drinks scene, and now, armed with a permanent residency visa, he's found a new home in Australia's coastal city of Sydney.
Capitano in Melbourne
Photography by Parker Blain Words by Jane Ryan on 27-Feb-2020 Address: 421 Rathdowne Street, Carlton, Melbourne, VIC, 3053, Australia Tel: +61 (03) 9134 8555 Email: eat@capitano.com.au Website: View bar's website Hours: Mon-Fri 17:30-23:00, Sat 15:00-00:00, Sun 12:00-23:00 Style: Restaurant bar Recommended for: Aperitivos, Cocktails, Food, Wine Price guide: Middling Established: 2018 Owned by: Casey Wall, Manu Potoi and Michael Bascetta Review Carlton's Capitano might not look it, but this...
Big Poppa's in Sydney
Photography by diffordsguide.com Words by Jane Ryan on 11-Feb-2020 Address: 96 Oxford Street, Sydney, NSW, 2010, Australia Tel: 0499 052 201 Website: View bar's website Hours: Mon-Sun 17:00-03:00 Style: Restaurant bar Recommended for: Cocktails, Food, Fun/atmosphere, Late night, Wine Price guide: High-end Established: 2016 Owned by: Lewis Jaffrey and Jared Merlino Review Combing great bottles of wine with oodles of magnificent cheese is a bit of no-brainer.
Alberto's Lounge
Photography by diffordsguide.com Words by Jane Ryan on 09-Feb-2020 Address: 17-19 Alberta Street, Sydney, NSW, 2000, Australia Email: pasta@albertoslounge.com Website: View bar's website Style: Restaurant bar Recommended for: Cocktails, Food, Late night, Spirits, Wine Price guide: High-end Established: 2018 Owned by: The Swillhouse Group Review In the no man's land that sits between the city and Surry Hills, dominated by unkempt carparks and gloomy office blocks, this late-night laneway diner...
Cantina OK in Sydney
Photography by diffordsguide.com Words by Jane Ryan on 10-Jan-2020 Address: Council Place, Sydney, NSW, 2000, Australia Email: happy@cantinaok.com.au Website: View bar's website Hours: Mon-Sun 16:00-02:00 Style: Cocktail bar Recommended for: Cocktails, Fun/atmosphere, Late night, Spirits Price guide: Middling Established: 2019 Owned by: Alex Dowd and Jeremy Blackmore Review When travelers think of Sydney bars it's often big corporate-owned waterside venues which snarl at open shoes and...
Bushfire grapes are being distilled into spirits
Archie Rose, a Sydney-based distilling company, have just taken a big gamble. They've purchased 50 tonnes of the Hunter Valleys smoke-tainted grapes and will find out next week if distilling them will save the crop from being resigned as yet more bushfire collateral damage. Australia's recent bushfire season garnered world attention for its dramatic devastation of land, homes and both animal and human lives.
Martin Hudak
When god was creating the world he looked to the Czech Republic and Slovakia and said here, there will be bartenders. That's at least according to Martin Hudak, making this one part of the creation story the bible must have skipped over. Whilst the divine intervention is certainly dubious, the sentiment is not entirely wrong – those two countries have given us the likes of Erik Lorincz, Marian Beke, Rusty Cerven, Luca Chinalli, Alex Kratena and Maroš Dzurus to name but a few.
Paige Aubort
Paige Aubort's name is pretty prolific in the Sydney bar scene. In fact the name Paige Aubort is pretty prolific across Australian hospitality and, if her 2020 plans go without a hitch, then Europe better brace itself. Paige is the kind of industry person whose birthday is mentioned across the entire city. I know because that's how I first heard of her.
Take A (Tasty) Peek Inside The LANDMARK By Lexus Marquee
If you notice smoke curling up from the Lexus marquee at this year’s Lexus Melbourne Cup, don’t be alarmed.... The Birdcage isn’t on fire -- it’s just the hibachi grill from Eazy Peazy, smoking its mouthwatering yakitori meats and fresh veg over the famed bitchotan coals. Yes, caviar is on the out, while moreish Japanese bites are decidedly in for the 2019 Melbourne Cup Carnival.
Bye bye Jerry Thomas: Stepping out from the shadows of bartending classics
The great names of bartending cast a long shadow. But, says Jane Ryan, the time has come for modern bartenders to cease the hero-worship of Jerry Thomas et al and start looking towards the future of cocktails Let’s preface this by stating immediately that there’s nothing terribly wrong with Jerry Thomas. Or Harry Johnson. It’s true that Harry Craddock had some strange ideas on the Fix (cherry brandy anyone?), but he’s not a bad chap either.
Barworks' Lee Godwin on creating a strong no- and low-abv drinks list
From its well-loved classic pubs, such as the Well & Bucket and The Exmouth Arms, to the American-themed chain The Diner and late night spots like Electricity Showrooms, Barworks is a London group with a strong list of venues and offerings. It’s also one of the best in town for low-abv beer options. Barworks’ Lee Godwin The low- and no-abv trend has been gathering momentum in 2018, which started with a staggering three million Brits pledging to embark the year booze free.
Singapore’s Summer Chen takes Gin Mare global final in Ibiza
Summer Chen from Singapore’s Summerlong restaurant has won the eighth year of Gin Mare’s Mediterranean Inspirations Global Final in Ibiza with her cocktail Amigos Para Siempre, or ‘Friends Forever’. Taking place across three days in a sun-drenched villa in the north of the island, the seven finalists travelled from the UK, Spain, Germany, Hong Kong, America, Singapore and Italy to present a drink and food pairing based around the Mediterranean ingredient of Parmigiano Reggiano cheese.
Hotel Café Royal launches new Bowie-inspired bar Ziggy’s
Hotel Café Royal is set to unveil a new bar this month in honour of its more famous past guest David Bowie, who famously held the retirement party for his alter ego Ziggy Stardust at Café Royal in the 1970s. Ziggy’s will sit next to the hotel’s recently opened restaurant Laurent and will serve twists on some of Bowie’s purportedly favourite drinks, alongside cocktails inspired by his life and albums The Rise and Fall of Ziggy Stardust and the Spiders from Mars.
Italian Bitter Liqueurs Explained
Amaro is both the Italian word for bitter and the name of a bittersweet style of liqueurs traditionally from Italy. Amari (the plural of amaro) are usually deep tawny brown in colour and brandy based and flavoured with herbs, spices and other botanicals. There are hundreds of commercially available amari in Italy and many restaurants and bars also produce their own signature amaro, often "according to an old family recipe." They can have an alcohol strength as low as 16% alc./vol.
Pisco
Sometimes described as a squabble, a dispute, a deep-seated grievance or even a war, the disagreement between Peru and Chile over who owns pisco has been going for generations. The South-American grape brandy is produced in both countries, adored and excessively consumed in both, and they are each adamant it is their national drink. The History To start understanding this fight you need to go back to the War of the Pacific, 1879-1883, where Chile fought against Bolivia and Peru.
The Benevolent extends its support network to Northern Ireland and Scotland
In order to extend its support network to the entirety of the UK, hospitality charity The Benevolent has joined with Hospitality Ulster and The Ben Scotland. United these three organisations will see that Scottish and Northern Irish drinks industry professionals will have access to The Benevolent’s counselling helpline.
Nine Lives launches sustainability-focused cocktail menu
London Bridge bar Nine Lives has launched a cocktail menu, continuing the venue’s exploration into sustainability. With an ethos based on reduced waste and ingredients selected with intention, the new menu includes a section on signature drinks, one on sharers and a final of remixed classics that showcases cocktails from each spirit category and serves them three ways: classically, twisted by the bar, and twisted by global bartenders known and loved by Nine Lives.
Prosecco gets ready for its best production to date
Yet another beneficiary of heatwavemageddon has come forward as the Italian DOC of Prosecco announces it is anticipating one of its best productions to date. The year didn’t start so favourably for the consortium, with unusually cold temperatures worrying the region’s thousands of growers. However as temperatures soared across the summer, president of the consortium Stefano Zanette described the current conditions for the grapes as ‘perfect’.
Scout relocates to Hackney with second bar in basement
Shoreditch bar Scout, opened by Matt Whiley in 2017, is moving to Hackney this September. The original location quietly closed its doors last Saturday on 25 August. Scout’s new site, at 224 Graham Road, is right by Hackney Central station and features two floors, one of which will be transformed into the new bar, while the basement is set to become Gold Tooth, a second and separate venue showcasing Whiley’s kegged cocktails.
Wild Thyme Spirits launch Colonsay Gin Bramble Liqueur
Wild Thyme Spirits has launched a new blackberry-based liqueur as part of its Colonsay Gin range. Trialled late last year as miniatures, the gin liqueur has now been released in its own 50cl bottle by husband and wife team Finlay and Eileen Geekie, who run Wild Thyme Spirits on the small Scottish island.
Canton Tea develops iced tea range for The Wolseley
Up-and-coming tea producer Canton Tea has developed a range of sparkling iced teas especially for London’s iconic café and restaurant The Wolseley. Available till the end of September, the range, which includes sparkling Earl Grey, Jasmine Bud Spritz and Berry & Hibiscus Fizz, was developed by Alice Evans, Canton’s head of tea, in close collaboration with The Wolseley’s head barista Lukas Krupala.
Local breweries are shaping Britain’s taste for beer
Our love of all things local has changed the British beer palate, says off-licence chain Majestic. With 210 wine and beer shops, it’s been looking into British beer buying habits, and the results show we’re opting for what our local breweries make rather than traditional styles. ‘Local breweries respond to local tastes, we therefore think this is a customer-led trend. It’s often you see whole regions opt for distinct styles which adds to the overall picture of diversity.
Barrafina founders' new wine bar Drop to forgo wine 'stuffiness'
The restaurateurs behind Barrafina, Quo Vadis and El Pasto, Hart brothers Sam and James and business partner Crispin Somerville, have today announced details of their new Kings Cross venue The Drop. A wine bar at Coal Drops Yard, Kings Cross, The Drop is set to open this October and will serve wines with loosely British bistro dishes, cheeses, meats and oysters.
Moët Hennessy: 'Promising Champagne harvest will be ruined by one more hot week' - Imbibe
Champagne is set to have an iconic vintage with the harvest promised to be over by September. However another week of the current weather, with temperatures hitting over 35℃, and the grapes will be too sweet. Leading houses Veuve Clicquot and Moët & Chandon have expressed their fears to Imbibe over the continued high temperatures. ‘If the grapes become too sweet, but are still not ready to pick, it will ruin the harvest,’ said Moët & Chandon’s brand ambassador Ivan Falletta.
World’s largest cork producer Amorim buys new wine estate
Portugal’s Amorim family has acquired Tabodella, an old estate in the classic Dão region. Located in Silvã de Cima between two valleys – Pereiro valley and Sequeiros Valley – Tabodella is one of the largest vineyards in the region with 40ha of planted vines. Amorim is hopeful that the impressive house and its surrounding garden will lure in a healthy wine tourism trade, bulked by its plans to create a visitor’s centre.
New Scottish tonic water Cushiedoos launches with no quinine
New premium tonic water Cushiedoos has launched, positioning itself as a no-quinine brand, made instead with Scottish water and botanicals including Scottish heather, Scottish silver birch, yellow gentian and wormwood. The brand is also proudly claiming it has 24% less sugar than Fever-Tree Indian tonic water. Cushiedoos says it wanted to deliver that trademark bitterness without having to fly to another continent to source the quinine.
Non-alcoholic spirit brand Seedlip launches its third flavour, Grove 42
Ever since its launch in late 2015, Seedlip has remained firmly at the head of the non-alcoholic pack, leading the way in branding, bartender collaborations, global expansion and firmly entrenching itself on the back bar. Kicking off with the initial flavour Spice 94, its second expression Garden 108 was less than a year behind, making its debut in May 2016. Now, with two years in between, the brand is today unveiling Grove 42.
London cleans up at Tales of the Cocktail Spirited Awards
It was late Saturday night UK time when the annual Spirited Awards started streaming from Tales of the Cocktail in New Orleans . There, the best of the global cocktail industry had gathered to hear the results, with those left to hold the fort back home glued to screens in bars, anxious to find out whether or not one of the coveted awards was coming home.
City for the 2019 global final of Bacardi Legacy announced
Bacardi has revealed Amsterdam as the destination for its 2019 global cocktail competition. Held in May next year, the rum brand will bring 42 bartenders from around the world to the Ditch capital to compete for the prestigious Legacy prize. Amsterdam is also the home city of the current champion, Erik van Beek, who will host the highest number of participating countries – 48 – in the competition’s history, now in its 11th year.
Breaking news: Gaucho chain ‘collapsing’ with 1,500 jobs at risk
The Gaucho groups looks to be falling into administration over an unpaid tax bill, it has been reported on Sky News. Gaucho, who employs 1,500 people across its 16 UK sites, has filed a notice of intention to appoint Deloitte as its administrators. While this gives Gaucho 10 days it looks likely this could be formally confirmed as early as Wednesday, July 25. The company was given until July 13 to pay a £1m bill from HMRC which it was unable to do.
Tales of the Cocktail gives US$250,000 to advance global spirits community
The Tales of the Cocktail Foundation has gifted US$250,000 across 11 charities, initiatives, studies and organisations as part of its first-ever grants programme. With the new leadership team taking over earlier this year (Feb 2018) the grants programme was its first directive, a move which followed a lot of negative press for TOTC under the old owners Ann and Paul Tuennerman.
Copa Jerez 2018 kicks off, searching for UK’s top sommelier and chef team
2018’s Copa Jerez competition has launched, seeking out the top UK chef and sommelier teams, who must prove their skills by creating a three-course meal highlighting sherry’s versatility. The bi-annual competition, now in its eighth year, is organised by Sherry Wines and judged by a panel of food and wine experts. The only rule the teams must follow is that sherry has to be the paired wine for each course and as an ingredient in at least one dish. Entries are open until 31 August.
Promotion: Breaking out the botanicals at No. 3 Gin’s Unlock Taste National Cocktail
Running the full gamut of flavours with No. 3 Gin’s Unlock Taste National Cocktail Competition In an increasingly crowded gin market, it requires something special and distinctive to stand out from the crowd. With No.3 Gin the challenge is which part of the incredible story to tell you… Launched in 2010 after two years of development, No.3 Gin is inspired by three centuries of London’s vibrant drinks history.
The Savoy’s American Bar appoints Maxim Schulte as new head bartender
Maxim Schulte has been announced as the new head bartender for The Savoy’s American Bar, stepping into the shoes of outgoing Erik Lorincz. The position is one of the most coveted in the industry, having been held by the likes of Ada “Coley” Coleman in 1903 and Harry Craddock in the 1920s, to recent veterans Joe Gilmore, Victor Gower and Peter Dorelli. 29-year-old Schulte will be joining the American Bar’s team on August 20, from his previous post at The Ritz Carlton in Macau.
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