At The Bar | Dream Drinks and Great Company 🍸

A crab cocktail. Restaurant red flags. Michelin star pressure. And one very blue tongue!Michelin-starred chef, author and familiar face from TV shows like Great British Menu and Saturday Kitchen, Nathan Outlaw joins us At The Bar for a conversation about seafood, Cornwall, critics, influencers, hospitality, wine, pubs, and the reality of running restaurants at the top level.Nathan tells us why he prefers à la carte to tasting menus, what really matters when guests walk through the door, why over-the-top hospitality can get weird very quickly, and what happens when Michelin inspectors come in for dinner.Then, because this is At The Bar, we make him drink crab.For Challenge Jack, Nathan chooses crab as the ingredient - so Jack creates a cognac-based seafood cocktail inspired by sauce Américaine, complete with roasted crab shells, butter, tomato liqueur and a crab called Pinchy.For Nathan’s Dream Drink, Jack goes nostalgic: pub gardens, Calvados, Dandelion and Burdock, London Pride, salt and vinegar crisps, blue slushie energy and a packet of Salt ‘n’ Shake - all with a nod to Hawksmoor’s modern classic cocktail - Shaky Pete’s Ginger Brew.Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.Nathan’s new book, On Fish, is available now from all good booksellers.👇 Let us know in the comments:1. Would you drink a crab cocktail?2. What’s your biggest restaurant red flag?3. Is wine pairing overrated?Follow us on Spotify for more episodes of At The Bar.—Follow At The Bar on Instagram:https://instagram.com/atthebarhqAnd TikTok:https://www.tiktok.com/@atthebarhq

There are people who love pubs. And then there's Thomas J. Vosper - the man behind Historic Pub Crawls, who has made pub crawling his full-time job.Thomas is a content creator, published author, and self-described professional drinker. With over 50 million views and a growing library of books covering London, England, Scotland, New York, and Ireland, he has turned a birthday pub crawl tradition into one of the most beloved channels in British pub culture.In this episode, we get into how it all started - walking into 15 pubs on day one, getting knocked back by ten of them, and finding the one that said yes. We talk about what makes a great pub versus a favourite pub, why pub crawls aren't just for stag dos, and how people are flying in from Argentina with a list of Thomas's recommendations in their pocket.There's a deep dive into the New York bar scene, the wishbones at McSorley's Old Ale House, and why Prohibition is the reason American bartenders are built different.Then Jack goes fully historical for the Dream Drink - a 300-year-old ale flip, traditionally finished with a red-hot fire poker plunged straight into the mug. We couldn't do it quite like that. Health and safety had thoughts.Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.—Follow At The Bar: https://instagram.com/atthebarhq—Follow Thomas: https://instagram.com/historicpubcrawlsGet His Books: https://buythebooks.pub

Big Ben. James Bond. And a Martini trolley that’s become part of London folklore.In this episode of At The Bar, we’re joined by Ago Perrone, Director of Mixology at The Connaught Bar.Yes, we talk Martinis - a lot.But this conversation goes much deeper than specs and glassware.We get into stirred vs shaken (and whether you’d ever correct James Bond), what it really takes to sustain world-class standards over nearly two decades, and why Ago sees mentorship as one of the most important parts of his role.Along the way, we hear stories from behind the bar - including Pierce Brosnan as a guest, Russell Crowe’s unexpected cocktail order, and why people now come to The Connaught before they go to Big Ben.Ago also swaps sides and delivers a full Connaught Martini experience - bespoke bitters, silent stirring, and that unmistakable pour from height.We also explore Ago’s parallel life as an exhibiting photographer, how travel shapes his creative thinking, and finish with a Dream Drink inspired by Lake Como, Japan, and classic Italian flavours.As ever, Jack Sotti is behind (and briefly in front of) the bar, while Matty White and Jon Almond try not to knock anything over.—Follow At The Bar on Instagram:https://instagram.com/atthebarhq

What happens when Sorted Food step behind the bar?Gochujang, steak as a cocktail garnish, and a level of chaos we probably should’ve anticipated.In this episode of At The Bar, we’re joined by Jamie Spafford and Barry Taylor from global cooking community Sorted Food for a no-rules session around drinks, food, and strong opinions.With drinks in hand, things escalate quickly.Along the way:Discovering one of the world’s oldest lagersCocktails built around bold flavours, including gochujangTaste tasting of some of the best canned cocktails on the marketBig opinions on what does - and definitely doesn’t - belong near a drinkAs ever, Jack Sotti is behind the bar doing the damage, while Matty White and Jon Almond keep things moving.This episode is about curiosity over convention, flavour over fear, and what happens when food people wander into cocktail territory.If you like your drinks conversations loose, opinionated, and a little unpredictable, this one’s for you!Follow At The Bar for new episodes every week, and let us know:Would you order a cocktail with a side of steak?

It’s our Festive Fizz Christmas Special - and we’re popping the good stuff! 🥂Luxury hospitality consultant Anna Sebastian returns to At The Bar to share a whopping EIGHT premium sparkling wines, from English Blanc de Blancs to legendary Champagne houses - all chosen for celebration, indulgence and those once-a-year moments worth splurging on. 🍾This episode is less about price and more about pleasure: which bottles feel special, which deliver on the hype, and which deserve a place at your Christmas table?Hosted by Matty White, Jon Almond & Jack Sotti.Tasting order:Gusbourne Blanc de Blancs 2019 • Fiol Rosé • Telmont Blanc de Noirs • Ruinart Blanc de Blancs • Perrier-Jouët Blanc de Blancs • Billecart-Salmon Brut Rosé • Veuve Clicquot Brut • Dom Pérignon Rosé 2009And from all of us At The Bar, we hope you have a very Merry Christmas! 🎄

Luxury hospitality consultant and former Savoy and Artesian bar manager Anna Sebastian joins us At The Bar to talk champagne rituals, women in hospitality and the drinks that shaped her career.Anna shares her journey from running some of London’s most iconic hotel bars to founding Celebrate Her, a global platform championing women in the drinks industry. She reflects on the “Negroni era” and the hangovers that came with it, why she still loves a Vodka Martini, and how the Picante has become a modern-day classic.Finally, Jack creates her Dream Drink - a whimsical Unicorn Picante with champagne, tequila, glitter and marshmallow garnish - inspired by Anna’s love of unicorns and a tattoo shared with close friends.Highlights include:Changing perceptions of hospitality careersHer views on what makes a great modern classic cocktailWhy English sparkling wine deserves a place alongside champagne📸 Follow us on Instagram:https://instagram.com/atthebarhq🎥 Watch all episodes on YouTube:https://www.youtube.com/playlist?list=PLWXj0wsbYo9wVl-ppQzJgeP2wqVkLWxiK

BAFTA award-winning presenter, DJ and live-fire cooking legend DJ BBQ joins us At The Bar for a riot of stories, drinks and barbecue wisdom. From natural wines and dive bars to Jamie Oliver’s birthday parties and snowboarding with Jamiroquai, nothing is off-limits.In our Mailbox segment, the team take on a smoky Chipotle liqueur - with DJ BBQ bringing his trademark party energy to the tasting. And for his Dream Drink, Jack goes big: the Smoky Cokey Cherry Floatie - peaty Islay whisky, cherry syrup, Old Bay seasoning, Coca-Cola and smoked ice cream. A barbecue-inspired cocktail that’s as playful as it is delicious.Highlights include:The art of “Catertainment” – mixing food, fire and musicSnowboarding with Jamiroquai and partying with Jamie OliverHis love of lagers and natural wine - and why IPAs aren’t his thingThe ultimate BBQ-inspired Dream Drink – the Smoky Cokey Cherry Floatie📸 Follow us on Instagram:https://instagram.com/atthebarhq🎥 Watch all episodes on YouTube:https://www.youtube.com/playlist?list=PLWXj0wsbYo9wVl-ppQzJgeP2wqVkLWxiK

Journalist and presenter Kate Quilton (Food Unwrapped, Channel 4) joins us At The Bar to talk craft beer, Oyster Martinis and childhood memories of growing up in pubs. Known for investigating what really goes into the food we eat, Kate brings that same curiosity to the drinks world - from her scepticism of Big Beer to her love of provenance, fermentation and flavour.Highlights include:Lager nostalgia, craft vs mass production, and her early memories of pubsOyster Martinis at The Suffolk - and why she calls oysters a “super food”Tasting Mahura, a resurrected Indian spirit, and Jack’s jasmine-inspired cocktail twistKate’s Dream Drink, built from foraged and homemade ingredients - her favourite cocktail ever📸 Follow us on Instagram:https://instagram.com/atthebarhq🎥 Watch all episodes on YouTube:https://www.youtube.com/playlist?list=PLWXj0wsbYo9wVl-ppQzJgeP2wqVkLWxiK