The Curious Bartender Podcast

Rémy is the founder and co-founder of some of the most talked-about venues of the last five years, including A Bar with Shapes for a Name, Bar Nouveau, and his most recent Paris project, Abstract. His work is unapologetically high-concept, with design, intent and philosophy baked into every decision.This is one of the most thought-provoking and, at times, intellectually demanding conversations I’ve recorded so far. Together we dig into the fundamentals of art, creativity, motivation and human nature, using drinks and bars as the jumping-off point.We discuss whether drinks can truly be considered art, why it can sometimes be useful to make guests feel uncomfortable, how Rémy develops new cocktails, and why children might actually help us understand flavour better. We explore where the line between art and craft begins to blur, whether legacy really matters, what technology might offer hospitality, and how it could just as easily threaten it. There’s also a full lowdown on all of Rémy’s venues, plus a wider discussion on whether bars can still play a meaningful role in society.Whether this is your first episode or you’ve been listening for a while, welcome to 2026. I’ve got an exceptional run of guests lined up over the coming weeks, so make sure you’re subscribed. Missing out would be a pretty poor way to start the year.LinksRémy Savage (Instagram): https://www.instagram.com/remysavageA Bar with Shapes for a Name: https://www.abarwithshapesforaname.comBar Nouveau: https://www.instagram.com/barnouveauparisAbstract Paris: https://www.instagram.com/abstract.paris

Big thanks to all of my guests this year - every one of you brought amazing things to the conversation and I am incredible grateful to you all. Here though are 12 conversations that really stood out - if you like what you hear be sure to check out the full episode if you haven't already.See you next year...00:00 Introduction02:50 Sandor Katz - The History of Fermentation05:50 Serge Valentin - Are We Taking Whisky too Seriously?08:15 Tony Cecchini - How the Cosmopolitan Was Invented24:10 Harold McGee - That Magic of Salt & Seasoning27:15 Jeffrey Morgenthaler - How To Start a Trend31:06 Jared Brown & Anastasia Miller - The Origins of Distillation34:34 Kevin Armstrong - Souring Agents in Cocktails37:07 Dave Broom - On Writing and Researching40:36 Henrietta Lovell - Where Does Tea Come From?43:46 David Mabberley - Is Citrus Doomed?47:01 Luca Gargano - Haiti and Clairin53:04 Megs Miller - Exploring Agave Species for Wellness

Gabe Cook (aka Ciderologist) is a cider expert and educator based in the UK. On the episode (recorded at Haywood Cider Farm in Cornwall) we take a deep dive into the culture, history and appreciation of cider, tasting our way through half a dozen English and American ciders. See links below for those producers and products.Find Gabe here - https://www.theciderologist.com/Tasty Stuff -https://www.haywoodfarmcider.co.uk/https://www.wildingcider.co.ukhttps://www.baumanscider.comhttps://www.greggs-pit.co.ukhttps://oliversciderandperry.co.uk/https://chancecider.com/

Simon is a writer, publisher and business entrepreneur. He is the founder of Diffordsguide.com, Class Magazine and Difford's Guide to Cocktails book Series which is now in its 18th Edition.To support the show please rate and subscribe - thanks!

Dr. Johnny Drain is a materials scientist turned fermentation obsessive, flavour innovator, and co-founder of the cocoa-free chocolate company pushing the industry to rethink everything it thought it knew about cacao.Johnny’s one of those rare thinkers who can sit comfortably in the worlds of cutting-edge science and high-end hospitality. He’s worked with some of the most boundary-pushing restaurants and bars on the planet, helping them unlock new flavours, reduce waste, and harness the incredible power of microbes. His new book, Adventures in Fermentation, is part manifesto, part manual, part love-letter to the invisible life that shapes what we eat and drink.In this episode, we get into the evolution of chocolate, the future of fermentation, how microbes actually make flavour, why pasteurisation isn’t the enemy, what gut science is really telling us, and what a “sound-tuned” ferment might taste like. It’s a conversation about flavour, sustainability, identity, and the weird, wonderful magic of transformation.Settle in — this is a fascinating deep dive with one of the most interesting flavour thinkers working today.Where to find Johnny:Website: drjohnnydrain.comBook: Adventures in Fermentation (available now in print + audiobook)podscan_ABnstXrbweK9idIY2nCk9XKfeChCbWtD