Looking Back, Forging Ahead Q&A: Bella Babbit, NoMad London

Midway through 2023, Harpers is taking stock of yet another turbulent year for the drinks trade, with plenty of highs and lows, so far. We continue our series with Bella Babbit, wine director, NoMad London, to find out how the year as gone so far, and what the remainder may bring.

Vinoteca’s future hangs in balance

Vinoteca has filed for protection from its creditors, leaving a big question mark over the future for the business.

Bibendum appoints Valeria Rodriguez as head of Fine Wine

Bibendum Wine, the premium wine specialist, has appointed Valeria Rodriguez as head of its Fine Wine division. 

Fall in incomes hits hospitality as operators absorb costs

New data has highlighted the effect of rising cost of borrowing on spending in the hospitality sector, as consumers’ real income falls.

The wine list’s new rules

In part 2 of our series, Jo Gilbert goes back to basics with on-trade suppliers to tease out the nuances of the burning question: what makes a good wine list?

Pub closures reach decade high

Pub closures reached the highest quarterly figure in a decade in Q1 2023, according to top 30 accountancy practice Price Bailey.

The Midland Grand Dining Room

St Pancras Renaissance Hotel, Euston Rd, London, NW1 2AR

What makes a wine list? Dmytro Goncharuk, Corrigans Mayfair

In the final instalment of our online series, one last time, Harpers is going back to basics with a member of the UK hospitality industry to find out exactly what is the secret sauce that makes a modern wine list successful.

Tern

Marine Parade, Worthing BN11 3PX

What makes a wine list? Joel Bastian, Kitchin Group

In this series, Harpers is going back to basics with members of hospitality to find out exactly what is the secret sauce that makes a modern wine list successful.

Meat The Fish

39 Cadogan Gardens, London SW3 2TB

What makes a wine list? Lucy Hjort, Melton’s

What makes a wine list? Phil Provart, Fhior

As we continue online our 'What Makes a Good Wne List?' series, Harpers is going back to basics with members of hospitality to find out exactly what is the secret sauce that ensures a modern wine list is successful. 

Hospitality at odds: Footfall high, profits down

New research reveals robust demand among consumers for eating and drinking out, despite the rocketing cost of household bills. However, it seems businesses are not exactly reaping the rewards; and with more cost increases on the horizon, with the new duty rises set for 1 August, hospitality is facing a tough summer.

What makes a wine list? Elise Merigaud, La Dame de Pic

In our online series, Harpers is going back to basics with members of hospitality to find out exactly what is the secret sauce that makes a modern wine list successful.

What makes a wine list? Oliver Kaviani, JÖRO

In our online series, Harpers is going back to basics with members of hospitality to find out exactly what is the secret sauce that makes a modern wine list successful.

What makes a wine list? Beatrice Bessi, Chiltern Firehouse

In a new online series, Harpers is going back to basics with members of hospitality to find out exactly what is the secret sauce that makes a modern wine list successful.

What makes a wine list? Shaun Corrigan, Pied-à-Terre

In the first of a new online series, Harpers is going back to basics with members of hospitality to find out exactly what is the secret sauce that makes a modern wine list successful.

Psychology of flavour

New research reveals the effects of mood and surroundings on the wines we taste. James Bayley reports.

Nick Gillett: A labour of love – hospitality’s barren job market

People have always been the heart of the hospitality industry and they always will be. Venues rely on passionate, skilful teams to run like clockwork, but the current state of the labour market means that finding any people, let alone the right ones is harder than ever.