The Chronicle
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videoThe Secrets of The Savoy... 👀
She kept notes on every guest at her bar. 👀 When luxury hospitality consultant Anna Sebastian joined us At The Bar, she told us about the little black book she kept while working at The Savoy's American Bar. Who they were. Where they sat. What mattered to them. A small detail - but with a huge impact. — #AtTheBar
videoThis Cocktail Has BOVRIL In It!
@georgeegg2 challenged our resident bartender to make a cocktail using Bovril. It sounds wrong. It looks wrong. But somehow… it works. Watch the full episode of At The Bar with George Egg now. — #AtTheBar #GeorgeEgg #Cocktails #Bovril
videoCan Sorted Food agree on their favourite cocktail?
Can @SortedFood agree on one favourite cocktail? When Barry and Jamie faced Jon Almond for a rapid-fire round of Winner Stays On, things got surprisingly tense. Negroni loyalty. Amaretto Sour drama. And one accidental moment now known as… Aperol SPITS. 🍹💦 Watch the full episode of At The Bar x Sorted Food now. — #AtTheBar
video120 Pubs in 9 Days?!
When @HistoricPubCrawls joined us At The Bar, the man behind the mission told us how he took on New York City one bar at a time. If you’re only doing a few, Thomas has thoughts. 🗽 McSorley's Old Ale House O'Haras The Dead Rabbit The Ear Inn Fraunces Tavern Pubs with stories in every corner. Where would you add to the list? — #AtTheBar
videoWe Put Gochujang in a Cocktail for Sorted Food 🥵
@SortedFood brought gochujang. We made it into a cocktail. 🌶️🍸 In Challenge Jack, our guests suggest an ingredient for @atthebarhq’s resident bartender @jack_sotti to use in a cocktail. Foodies @jamiespafford and @whatbarrysdone threw in a curveball: GOCHUJANG. Fermented red pepper paste. Did Jack’s Gochujang Paloma hit the spot…? The full episode of @atthebarhq x @sortedfood is live now. — #AtTheBar
videoThis Cocktail Starts in Turin and Ends in Tokyo
How do you make a Dream Drink for one of the world’s best bartenders? With a cocktail that starts in Turin and ends in Tokyo. 🇮🇹🇯🇵 In the Dream Drink for Ago Perrone, Jack took inspiration from mountain air, bakery aromas, Italian elegance, and the quiet intensity of Japan. Our Tokyo Manhattan features: 🌿 alpine mintiness 🍷 Italian vermouth and marsala 🥃 Japanese whisky 🥐 pastry notes 🍒 a chocolate-infused cherry on top Very classic. Very Ago. Very, very good. Watch the full episode now
videoEveryone Has THAT Drink 🤢
Everyone has THAT drink. 😬 For George Egg, it was whisky. When the cook and comedian joined us At The Bar, he told us about the teenage incident that put him off whisky for years… and why he still tries to give it another chance. Brave? Foolish? Personal growth? You decide. A useful reminder that moderation exists for a reason. What’s the drink you still can’t face? 👇 — #AtTheBar
videoBeer made from pasta and brownies?! 🍺
A beer brewed with pasta and brownies?! For this edition of Mailbox, @HistoricPubCrawls joined us to try a stout from Beyond Belief Brewing Co. made with surplus pasta and leftover brownies. And somehow… it absolutely works. Rich, dark, smoky - and apparently best enjoyed while imagining yourself in an old Irish pub that used to be someone’s living room. Better yet, every pint helps to prevent food from going to landfill. The full episode of At The Bar with Thomas Vosper is live now. — #AtTheBar
videoWe Turned Bubble Tea Into a Cocktail 😲
Making Dream Drinks come true since 2025. 💖 When @crystelle.pereira joined us At The Bar, we took inspiration from her love of travel, food, and bold flavours to serve her a cocktail that we hoped would blow her mind. It did. 🥰 Inspired by falooda, a popular South Asian dessert, and with nods to Crystelle’s love of sweetcorn, Thailand and bubble tea, this one’s a chewy rum-based creation called ‘Falooda Me Once’. A proper Dream Drink. Did Jack nail it again? The full episode with Crystelle is
videoMiserable Bartenders! 😭
Do miserable bartenders actually make a pub better? 👀🍺 When @HistoricPubCrawls joined us At The Bar, we got into the big difference between rude and properly old-school publicans. If they can back it up with a perfect drink, a no-nonsense landlord can be part of the charm. What do you reckon? The full episode with Thomas from Historic Pub Crawls is live now. — #AtTheBar
videoI made a Martini for James Bond!
Imagine James Bond walks into your bar and orders a Martini. 🍸 That’s exactly what happened to Ago Perrone. When Pierce Brosnan arrived at The Connaught Bar, there were nerves, the famous Martini trolley, and one very important decision to make… Do you tell 007 the Martini should be stirred, and not shaken?! 😳 A proper behind-the-bar story from one of the best in the business. The full episode of At The Bar with Ago Perrone is live now. — #AtTheBar
videoA Cocktail Disguised as a Pint
A cocktail that looks like a pint… and tastes like tea. 🍺☕️ When comedian Jack Skipper joined us At The Bar, our resident bartender Jack Sotti had a challenge on his hands. Jack Skipper loves pints. Jack Skipper loves tea. Jack Skipper does not really care for cocktails. So naturally, his Dream Drink became a cocktail disguised as a lager. 🥸 PG Tips-infused vodka. Clarified milk syrup. And Hobnob foam on top. We’ve called it the PG Skips. And it’s ace. The full episode of At The Bar with Jack
videoWhen is a Daiquiri NOT a Daiquiri?
When is a Daiquiri not a Daiquiri? According to restaurant critic Jay Rayner, it’s whenever it features a fruit other than lime. When Jay joined us At The Bar, we reminded him of some strong words he’d previously written about fruity Daiquiris… Where do you stand on the Daiquiri Debate? 🍓 — #AtTheBar
videoKetchup gives me the ick!
Ketchup on a roast dinner?! 🍅 For cook and author Crystelle Pereira, that’s a hard no. When she joined us At The Bar, we got onto food icks - and tomato ketchup got absolutely no mercy. Where do you stand? 😍 ketchup with everything 🤢 keep the bottle away Watch the full episode now. — #AtTheBar
videoHe Judged Our Margarita Technique!
How do you make a Margarita for one of the world’s best bartenders? 🍸 Very carefully. When The Connaught’s Director of Mixology Ago Perrone joined us At The Bar, his Welcome Drink moment turned into a lesson in craft, balance and technique. Salt placement. Shaking form. And the importance of passion. We even put Matty to work for once. About time he did something useful! Our full episode with Ago is live now. — #AtTheBar