A Cosmopolitan, a pickle cocktail, a very opinionated Martini discussion - and a Dream Drink that could end up being served at her wedding.

This week, cook, food writer and content creator Georgie Mullen - also known as Georgie Eats - joins us At The Bar.

We start with one of Georgie’s favourite classic cocktails, a Cosmopolitan, before getting into the world of food content, building an audience over nearly a decade, and what happens when the internet decides you’re making a Martini wrong.

Along the way, we get into Guinness vs Martini, why Georgie thinks the Aperol Spritz is overrated, the food trend she’d happily see disappear, and the very specific method behind her perfect Martini.

Then it’s time for Challenge Jack, where Georgie gives our resident bartender one ingredient to turn into a cocktail: fennel.

His answer is the Pickle Rickey - a sparkling combination of gin, fennel, dill pickle brine, Granny Smith apple, lime and just enough Midori to turn it green.

Finally, Jack creates Georgie’s Dream Drink ahead of her New Year’s Eve wedding.

Inspired by her love of Martinis, Riesling, Champagne and pickles, Something Blue combines fino sherry, dry vermouth, Riesling and Champagne vinegar brine, finished with a blue pickled onion.

And Georgie promises it’s going on the wedding drinks list.

Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.

Georgie Mullen’s book ‘What to Cook and When to Cook It’ is available now.

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Michelin-starred chef, author and publican Tom Kerridge joins us At The Bar for a conversation about pubs, sobriety and the future of British hospitality.

Tom talks candidly about the drinking culture that once went hand-in-hand with his life as a chef, why he eventually stopped, and how 13 years of sobriety have changed his relationship with pubs, bars and alcohol.

We also get into why pubs remain his favourite places, food critics vs influencers, flavour over presentation, what non-alcoholic drinks often get wrong, and his campaign to give Britain’s struggling hospitality businesses a fighting chance.

There’s still time for a brand-new Pub Name Game - featuring the Crooked Badger, Nervous Turnip and several pubs that may or may not actually exist.

And because Tom no longer drinks, Jack faces a new challenge: our first-ever non-alcoholic Dream Drink.

Using Assam tea, strawberry, blackened kale, malt vinegar and Cotswolds honey, he creates a complex food-pairing serve designed to drink alongside British cheese.

A wide-ranging conversation with one of the biggest names in British hospitality - about the places we eat and drink, the people who keep them going, and why pubs still matter.

Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.

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Comedian, actor and creator Abi Clarke joins us At The Bar for strong opinions, nostalgic alcopops and a Dream Drink inspired by cheesecake.

We start with a Pumpkin Spice Espresso Martini before getting into Abi’s route into stand-up, going viral overnight, drinking while hosting comedy gigs, and why she absolutely cannot understand people who choose to stand outside pubs.

Then we test her student drinking credentials with a blind tasting of classic alcopops, put her through Bartender’s Bluff, and discover just how strongly she feels about bubble tea.

Finally, Jack creates Abi’s Dream Drink - a Margarita-inspired cocktail combining apple, pear, tequila and lime with cream cheese foam, green apple boba and a chocolate chip cookie inspired by the cheesecake her mum used to make.

Funny, opinionated and wonderfully chaotic.

Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.

At The Bar is the interview show where we get to know a guest by enjoying some very special drinks together.

Follow us so you don’t miss the next episode! If you enjoyed this one, leaving a rating or review helps more people find the show.

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Abi Clarke’s show Revenge in Progress is at the Edinburgh Fringe from 21st - 30th August. 

Follow Abi for more:

https://www.instagram.com/abiclarkecomedy

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Ben Slater has a Martini drawer at home and still picks lager over every cocktail. Make of that what you will. 🍺

The chef, food stylist and content creator has worked with the likes of Sorted Food and Jamie Oliver, and built an audience of hundreds of thousands through his cooking videos on TikTok and Instagram.

He joins Matty White, Jon Almond and resident bartender Jack Sotti to talk about going viral, his unexpectedly seductive cooking voice, why he doesn’t let the algorithm decide what he cooks and the increasingly blurry line between food and drink.

On the menu: a Five-Olive Martini inspired by Ben’s favourite London dive bar - Rasputin’s - a Corner Shop Cocktail made with Werther’s Originals and an almond finger, and a Greek Beericano served with taramasalata. 🇬🇷

At The Bar is the interview show where we get to know a guest by enjoying some very special drinks together.

Follow us so you don’t miss the next episode! If you enjoyed this one, leaving a rating or review helps more people find the show.

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What happens when one of Britain’s sharpest comedians pulls up a seat At The Bar?

In this episode, we’re joined by Mark Watson - comedian, author, podcaster and Taskmaster favourite.

Whether you’ve seen him on Live At The Apollo, Mock the Week or live on tour, Mark’s quick wit and brilliantly understated comedy make him the perfect guest for a drink and a chat.

We get into:

- his unforgettable Taskmaster betrayal

- why he drinks red wine on stage

- the strange reality of touring as a comedian

- why theatre green rooms need less tea and more wine

- his murder mystery podcast, Murder of the Famous

- and why cocktails are brilliant when they’re yours, but infuriating when you’re waiting for a simpler drink

We also introduce Mark to our BRAND NEW GAME - Bartender’s Bluff - which he confidently predicts is going to go viral.

Then resident bartender Jack Sotti creates Mark’s Dream Drink - a smoky tribute to his formative years in Melbourne, combining Shiraz gin, Australian whisky, eucalyptus and red wine.

Hosted by Matty White and Jon Almond, with Jack Sotti.

👇 Let us know in the comments:

1. How did you do in Bartender’s Bluff?

2. What’s your favourite type of wine?

3. Which guest should join us At The Bar next?

Watch, subscribe and join us for more episodes of At The Bar.

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A crab cocktail. Restaurant red flags. Michelin star pressure. And one very blue tongue!

Michelin-starred chef, author and familiar face from TV shows like Great British Menu and Saturday Kitchen, Nathan Outlaw joins us At The Bar for a conversation about seafood, Cornwall, critics, influencers, hospitality, wine, pubs, and the reality of running restaurants at the top level.

Nathan tells us why he prefers à la carte to tasting menus, what really matters when guests walk through the door, why over-the-top hospitality can get weird very quickly, and what happens when Michelin inspectors come in for dinner.

Then, because this is At The Bar, we make him drink crab.

For Challenge Jack, Nathan chooses crab as the ingredient - so Jack creates a cognac-based seafood cocktail inspired by sauce Américaine, complete with roasted crab shells, butter, tomato liqueur and a crab called Pinchy.

For Nathan’s Dream Drink, Jack goes nostalgic: pub gardens, Calvados, Dandelion and Burdock, London Pride, salt and vinegar crisps, blue slushie energy and a packet of Salt ‘n’ Shake - all with a nod to Hawksmoor’s modern classic cocktail - Shaky Pete’s Ginger Brew.

Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.

Nathan’s new book, On Fish, is available now from all good booksellers.

👇 Let us know in the comments:

1. Would you drink a crab cocktail?

2. What’s your biggest restaurant red flag?

3. Is wine pairing overrated?

Follow us on Spotify for more episodes of At The Bar.

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What happens when a former F1 driver takes a pit stop At The Bar?

In this episode, former Williams driver Nicholas Latifi joins us with tequila, strong opinions, and a surprising amount to say about Nutella.

We start with a Tommy’s Margarita made using Nicholas’s own brand, Leve - a half-strength agave spirit created for people who want something between full-strength and alcohol-free.

From there, we get into what it’s actually like to make it to Formula 1, why Nicholas never became a beer guy, how a racing driver thinks about travel, weight, and performance, and why tiramisu might be a little overrated.

Then Jack builds Nick’s Dream Drink, the Monza Flip - a dessert cocktail inspired by Nutella, maple syrup, Italy and Canada, served with a freshly fried beaver tail on the side.

It sounds like a lot - but, as always, Jack delivers.

Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.

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There are people who love pubs. And then there's Thomas J. Vosper - the man behind Historic Pub Crawls, who has made pub crawling his full-time job.

Thomas is a content creator, published author, and self-described professional drinker. With over 50 million views and a growing library of books covering London, England, Scotland, New York, and Ireland, he has turned a birthday pub crawl tradition into one of the most beloved channels in British pub culture.

In this episode, we get into how it all started - walking into 15 pubs on day one, getting knocked back by ten of them, and finding the one that said yes. We talk about what makes a great pub versus a favourite pub, why pub crawls aren't just for stag dos, and how people are flying in from Argentina with a list of Thomas's recommendations in their pocket.

There's a deep dive into the New York bar scene, the wishbones at McSorley's Old Ale House, and why Prohibition is the reason American bartenders are built different.

Then Jack goes fully historical for the Dream Drink - a 300-year-old ale flip, traditionally finished with a red-hot fire poker plunged straight into the mug. We couldn't do it quite like that. Health and safety had thoughts.

Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.

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Follow Thomas: https://instagram.com/historicpubcrawls

Get His Books: https://buythebooks.pub

What happens when a pint-loving comedian walks into a cocktail bar?

This week we’re joined by Jack Skipper - comedian, touring stand-up, and social media favourite known for his brilliantly relatable takes on British life.

We talk pub culture, airport pints, the chaos of a day at the races, and why open mic nights still matter - even when you’re already going viral.

There’s debate over kids in pubs. A strategy for avoiding “the fear”. And a serious discussion about why 4% lager might just be the secret to going the distance.

Then our resident bartender Jack Sotti builds Jack’s Dream Drink - The Skipper - a cocktail designed to look exactly like a pint of lager and taste like a cup of tea, complete with Hobnob foam on top.

It shouldn’t work.

But it absolutely does.

Hosted by Matty White and Jon Almond.

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Buy tickets for Jack’s UK tour on his website:

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Big Ben. James Bond. And a Martini trolley that’s become part of London folklore.

In this episode of At The Bar, we’re joined by Ago Perrone, Director of Mixology at The Connaught Bar.

Yes, we talk Martinis - a lot.

But this conversation goes much deeper than specs and glassware.

We get into stirred vs shaken (and whether you’d ever correct James Bond), what it really takes to sustain world-class standards over nearly two decades, and why Ago sees mentorship as one of the most important parts of his role.

Along the way, we hear stories from behind the bar - including Pierce Brosnan as a guest, Russell Crowe’s unexpected cocktail order, and why people now come to The Connaught before they go to Big Ben.

Ago also swaps sides and delivers a full Connaught Martini experience - bespoke bitters, silent stirring, and that unmistakable pour from height.

We also explore Ago’s parallel life as an exhibiting photographer, how travel shapes his creative thinking, and finish with a Dream Drink inspired by Lake Como, Japan, and classic Italian flavours.

As ever, Jack Sotti is behind (and briefly in front of) the bar, while Matty White and Jon Almond try not to knock anything over.

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