Noel has over 15 years of experience in the hospitality sector and opened Three Sheets with his brother Max in 2016 to critical acclaim. Specialising in cocktails, the bar has a focus on simple, elegant serves that put the customer first. We were voted as the UK’s best bar at the Class Awards 2019. Three Sheets has also been listed in the World's 50 Best Bars list, rising to number 16. Three Sheets is currently Timeout London's Best Bar.
Sick of standing in the corner making cocktails while everyone else is having fun? Fed up with having to buy loads of expensive spirits and bitters? Just want to pour a delicious cocktail any time, any place? Batched & Bottled features 50 of the best recipes for batched and bottled cocktails – cocktails you can pre-make and bottle, and either pour straight over ice or leave to mature. You'll have cocktails you can drink when you get in from work, or bottles you can crack open come Christmas/summer/birthday/Friday.
From negronis and manhattans to more complex concoctions you can infuse with botanicals or fermented ingredients, the recipes follow the seasons and range from simple, stir-through mixes, to more elaborate drinks that require kitchen prep.
Ryan is undoubtedly the biggest name in cocktails right now. He has pioneered numerous venues in London and around the world focused on changing the way we think about bars and cocktails.
His book is not only a great entry into the world of cocktails with great classic recipes, but it also showcases interesting flavour combinations and techniques that can be used both in a bar and at home.
"An essential companion and an exciting treat" - Marco Pierre White"Mr Lyan is king of cocktails" - Todd Selby. Cocktails aren't just for fancy nights out and snobby home mixologists. Join award-winning and internationally acclaimed mixologist Mr Lyan (the man behind the White Lyan and Dandelyan bars in London) for cocktail hour as he shows you how 60 innovative and exciting cocktails can be part of your everyday life. Easy to make and beautifully photographed, here you will find a cocktail for every mood and occasion, from sunny day drinks and winter warmers to Friday night cocktails and morning revivers.…
The Schofield brothers have a combined pedigree that is hard to match having worked in some of the world’s best bars over the past 10-15 years.
Their book is an amazing collection of over 100 classic cocktails brought into the 21st century with contemporary ingredients, finest techniques, and great recommendations of spirits, ice, and garnishes for each cocktail in the book. A must-read for someone looking to delve into classic cocktails.
Shortlisted for the Fortnum & Mason Food and Drinks Awards 2020
'Joe Schofield is rightly known as one of the most creative bartenders of his generation, worldwide.' - Phillip Duff - Director of Education Tales of The Cocktail
'Daniel Schofield has received worldwide recognition amongst his peers whilst working in many cities in Europe, including Paris and London. He is now based in his home city of Manchester with the future holding many exciting projects.'
Internationally renowned bartenders Joe and Daniel Schofield have worked at the some of the best bars in the world, from the American Bar at The…
Katz’s book may not be directly linked to cocktails in terms of providing recipes for drinks, but it has an encyclopedic level of information on how to extract ultimate flavours from ingredients through fermentation. This book has information for novices and practiced fermenters alike.
From sour tonic beverages and kombuchas to fermenting fruit and vegetables, this book will take your ingredient making skills to a level unmatched, even within the high-end cocktail bar world.
'...The high priest of fermentation theory' the Guardian
'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBC
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times
International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide
New York Times bestseller The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of…
Another book that has no cocktail recipes but one that we think is a must-read for anyone trying to improve their ability at making cocktails, or cooking skills for that matter.
Samin helps readers understand four key principles when it comes to cooking ingredients for recipes and mastering these principles, as with the fermentation book, will help you understand why ingredients react a certain way or influence a drink in a certain way.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
This is another must-have book for cocktail enthusiasts and experienced bartenders alike. Dave is the “mad scientist” of the cocktail world. From conducting experiments on the best forms of clarification to ridding himself of a cherry allergy.
Dave analyses every aspect of making drinks from the ice to the levels of acids and sugars in certain ingredients. He has done rigorous testing so you don’t have to and explains everything to the nth detail. There are also great explanations of advanced techniques such as carbonation and clarification to take your drinks making skills to the very top.
Dave Arnold's philosophy is simple: if you think like a scientist, you can make better drinks. Liquid Intelligence takes readers behind the bar and into the lab, where Arnold tinkers with temperature, carbonation, sugar concentration and acidity in search of new ways to enhance classic cocktails, from bubble formation to the ideal sugar compound for a daiquiri. With innovative techniques-clarifying cloudy liquids using gelatins, chilling drinks with liquid nitrogen-and practical tips for making infused liquors and homemade bitters, Liquid Intelligence is for anyone eager to learn the hows and whys of a beautifully made drink.
I write historical crime fiction, and my latest novel is set in a hospital, a real place, now closed. The South London Hospital for Women and Children (1912–1985) was set up by pioneering suffragists and women surgeons Maud Chadburn and Eleanor Davies-Colley (the first woman admitted to the Royal College of Surgeons) and I recreate the now almost-forgotten hospital in my book. Events take place in 1946 when wartime trauma still impacts upon a society exhausted by conflict, and my book choices also reflect this.
A historical thriller set in south London just after World War II, as Britain returns to civilian life and the men return home from the fight, causing the women to leave their wartime roles. The South London Hospital for Women and Children is a hospital, (based on a real place) run by women for women and must make adjustments of its own. As austerity bites, the coldest Winter then on record makes life grim. Then a young nurse goes missing.
Days later, her body is found behind a locked door, and two women from the hospital, unimpressed by the police…
One cold dark night, as a devastated London shivers through the transition to post-war life, a young nurse goes missing from the South London Hospital for Women & Children. Her body is discovered hours later behind a locked door.
Two women from the hospital join forces to investigate the case. Determined not to return to the futures laid out for them before the war, the unlikely sleuths must face their own demons and dilemmas as they pursue - The Midnight Man.
‘A mystery that evokes the period – and a recovering London – in…
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