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FOOD OCCASIONS

We're talking all things food, flavor and perfect pairings! From teaming the right spirits with meals, to advice from world-renowned flavor pros and how to create amazing moments with food and cocktails, get ready discover everything flavor-focused right here.


WEBINAR

SPIRITS & FOOD

Whether it’s aperitifs, digestifs or cocktail pairing, there’s a great opportunity to get imaginative, impress your guests and boost your sales.

DBA trainers Matt Guest and Marios Zlatinis demonstrate how to tailor your menu to capitalize on these occasions and provide their top tips along with some inventive recipe inspiration to get your creative juices flowing.


DISCOVER MORE

  • FOOD AND COCKTAIL MOMENTS – HOW AND WHY WE DO IT

    FOOD AND COCKTAIL MOMENTS – HOW AND WHY WE DO IT

    Whether it’s a spontaneous bite to eat or planned meal out, food and drink go hand in hand, with individuals now more inclined to choose a venue based on its drink’s menu. Global Gastronomer Mark Moriarty gives his knowledge and experience of bringing together food and cocktails.

  • FOOD AND SPIRITS: ADVICE FROM A FLAVOR PRO

    FOOD AND SPIRITS: ADVICE FROM A FLAVOR PRO

    Maximizing the impact of a well-crafted meal with a corresponding drink, or vice versa, is a great way of elevating a guests’ experience, increasing spend per head and helping the venue’s bottom line. But, what’s the best way to bring these two worlds together?

  • PAIRING FOOD & WHISKY – A MATCH MADE IN HEAVEN

    PAIRING FOOD & WHISKY – A MATCH MADE IN HEAVEN

    A growing trend in the industry is pairing food with drinks. As the world of Scotch whisky continues to grow we caught up with Diageo Global Whisky Master, Ewan Gunn to find out more about how to create a match made in heaven when it comes to whisky and food.

  • CHEF TOOLS TO COVET

    CHEF TOOLS TO COVET

    As bartenders, one of our biggest influences are chefs. Whether it's through flavor pairing or culinary techniques, many of the best modern cocktails have been inspired by food and cooking.

  • THE ART OF INGREDIENTS

    THE ART OF INGREDIENTS

    In a Q&A session with DBA, Vincenzo Sibilia, AGM and Head Mixologist at Barts Secret Speakeasy in London, talks about his passion for flavor combinations and the secrets of bartending.

  • FOOD AND COCKTAIL PAIRING

    FOOD AND COCKTAIL PAIRING

    One of the biggest trends for the future is perfecting the art of food and drink pairing. World Class bartender James Fowler tells us why he thinks this latest trend is one to get excited about!


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