The Curious Bartender Podcast

Spotify will now include a video version of the podcast 🎉
Which also means I've done away with the introduction (probably also a 🎉 for most of you). These show notes will
offer a glimpse though, as well as the chapter markers.
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Claire is a veteran of the hospitality industry having served as Global Belvedere Vodka Ambassador for many years, before moving into the non-alc space when she co-founded Æcorn Aperitifs with Seedlip founder Ben Branson. She has served as the Head of Luxury brands at Diageo, is a non-exec at Tales of the Cocktail, and spends great deal of time these days extolling the virtues of third spaces, social connection, and responsible consumption.
This episode is sponsored by Algebra Drinks - use code CURIOUS15 to get 15% off at https://algebradrinks.com/
00:00 Is Dry January Still Relevant?
05:01 The Gamification of Health
07:35 The Growth of Alcohol Free Brands - Function, Marketing, Occasions
18:10 The Cost of Non-Alcoholic Brands vs. Alcohol, Homemade Non-Alcohol Spirits, Legacy of Seedlip
24:40 Is Alcohol An Important Part of Socialising?
29:05 How is Socialising Changing? Atrophy of the Social Muscle
40:30 The Loneliness Epidemic
44:58 Hospitality as a Framework for Social Development
52:25 What Are Gen Z Doing if They’re Not Drinking?
55:02 Can Being Fit Mitigate the Effects of Moderate Alcohol Consumption?
1:04:40 Is Sugar Still Bad? Sweeteners: Taste & Health
1:08:30 Alcohol & Sleep
1:10:30 Solutions to the Hospitality & Social Crisis: Evolution of Hospitality
1:15:55 GLP1 Inhibitors and Hospitality
1:19:10 Is Health Just Another Trend?

Is the British pub dying?
In this episode I’m joined by beer and pub writer Will Hawkes, who has spent years travelling the country and visiting thousands of pubs for his reporting. We talk honestly about where British pub culture stands in the 2020's: the closures, the economic pressures, but also the surprising resurgence of affection for traditional boozers with carpets, darts boards and multiple rooms. Will argues that while the industry has been shrinking for over a century, what people still crave is the warmth, social glue and sense of belonging that only a great pub can provide.
From there we explore how pubs have evolved since the post-war years, from the dominance of breweries and the rise of the Big Six, through to gastropubs, craft beer and the shifting power of pub companies. Will explains why the person running a pub matters more than anything else, how regional quirks still define pub culture, and why some fiercely idiosyncratic rural pubs continue to thrive despite being miles from anywhere. We also dive into pub history – from gin palaces and tiled Victorian interiors to misleading claims about “the oldest pub in England” – and what really separates a pub from a bar or restaurant. It’s a wide-ranging conversation about class, nostalgia, architecture, community and why, despite everything, pubs still matter.
https://www.willhawkes.net/
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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.
Links
Rémy Savage (Instagram): https://www.instagram.com/remysavage

A Bar with Shapes for a Name: https://www.abarwithshapesforaname.com

Bar Nouveau: https://www.instagram.com/barnouveauparis

Abstract 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 Introduction
02:50 Sandor Katz - The History of Fermentation
05:50 Serge Valentin - Are We Taking Whisky too Seriously?
08:15 Tony Cecchini - How the Cosmopolitan Was Invented
24:10 Harold McGee - That Magic of Salt & Seasoning
27:15 Jeffrey Morgenthaler - How To Start a Trend
31:06 Jared Brown & Anastasia Miller - The Origins of Distillation
34:34 Kevin Armstrong - Souring Agents in Cocktails
37:07 Dave Broom - On Writing and Researching
40:36 Henrietta Lovell - Where Does Tea Come From?
43:46 David Mabberley - Is Citrus Doomed?
47:01 Luca Gargano - Haiti and Clairin
53:04 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/