Gary Sharpen, a former advertising creative director and Sandrae Lawrence, a lifestyle journalist and editor. Together the married couple share the cocktail love through their eponymous magazine and website, events and consumer workshops. READ MORE...
One of Imbibe magazine’s “25 Most Influential Cocktail Personalities of the Past Century,” Jeff “Beachbum” Berry is the author of seven books on vintage tropical drinks and cuisine, which Los Angeles magazine dubbed “the keys to the tropical kingdom.” READ MORE...
Barroom Historian. Wrote Imbibe + Punch. Senior Drinks Columnist, @thedailybeast. "Recitar! Mentre preso dal delirio / Non so più quel che dico”—Vesti la Giubba
Anthony Reynolds organised his first exhibitions in the North West of England in 1969. In 1970 he staged what was then the largest exhibition of contemporary British photography, including over 400 works...
The writing duo Jared Brown (co-founder and master distiller of Sipsmith Ltd) and Anistatia Miller (historian and publisher of Mixellany ltd) have been delving into the history of spirits and drinks for 30 years, beginning with their best-selling 1996 book Shaken not Stirred...
Liquid Visuals Photography specialises in creating imagery for the hospitality industry, focusing on cocktail and drink-related product photography...
Clinton has been writing about drinks since landing in the UK in 2006 from his native South Africa, where he’d already put in more than a few hours on both sides of the bar. He now covers all aspects of the industry for a number of publications, with a particular interest in spirits and the on-trade. He's partial to all things agave, and dependent on good coffee...
Periodista, Psicólogo, creador de conceptos gastronómicos, formador de profesionales, asesor en la industria de producción alimentaria y ameno conferenciante de temas gastronómicos. Ponente en congresos gastronómicos, participa en cursos y masters universitarios de gastronomía y tecnología de los alimentos. Ha recorrido el mundo haciendo marca del atún rojo español y es una continua aportación a la gastronomía al compartir siempre todo su conocimiento. Además es un hombre libre, sin ataduras comerciales que no sean transparentes.
