Visitchef

What is driving the global bar scene today, and how is the world’s most influential bar ranking emerging? In an exclusive interview with Visitchef, Faye Huggett of The 50 Best Bars explains that the ranking is just the tip of the iceberg.

We discuss key topics in the interview:

❓ How does an inconspicuous local business become an overnight global destination?
❓ Why is the global bar world starting to focus on Africa, and which regions are bringing the freshest ideas?
❓ Does a bartender today need more than just expertise, or is international networking also essential?
❓ What does the upcoming generation of bartenders seek in their community that is different from their predecessors?

We also share details about the upcoming event from October 5 to 8 in Milan, where, for the first time, The World’s 50 Best Bars 2026 will be announced. Visitchef’s editorial team will be in attendance.

Read an inspiring interview about the power of community, reputation building, and the sharing of knowledge across continents.

Read this article 👉 https://www.visitchef.com/en/first-hand/3257-faye-huggett-of-the-world-s-50-best-bars-connections-can-open-a-door-but-reputation-is-what-keeps-it-open

Faye Huggett z The World’s 50 Best Bars: „Kontakty vám mohou otevřít dveře, ale pověst je to, co je udrží otevřené“ Za nejvlivnějším světovým žebříčkem barů stojí mnohem víc než jen samotné hodnocení. Faye Huggett z The World’s 50 Best Bars vysvětluje, co dnes skutečně...

Gastrolove Unveils Secrets: How Stories on a Plate Transform Food into an Unforgettable Experience! 🌱👨‍🍳

A region is not just a dot on a map; it is a living organism. When farmers deliver honest raw materials, w**emakers enrich the story of the landscape, cooks give those ingredients shape, and hoteliers extend a warm welcome, it’s no wonder that guests love to return.

This year’s edition of the Gastrolove 2026 conference will focus on this very concept:
📍 When: October 2, 2026
🏨 Where: Hotel ENSANA Esplanade, Pieš ANAany
💡 What to Expect: Engaging lectures, discussions, workshops, and tastings—without unnecessary barriers. We will explore how to connect local producers with restaurants, discuss sustainability, delve into the role of AI in operations, and examine the Gault&Millau evaluation process.

❤️ Gastronomy with a Purpose:
This year, the event has an even deeper mission. 100% of ticket revenue will be donated to the emergency housing facility, Jozefínum, in Dolní Krupá, which supports women and children in need. By participating, you will not only gain valuable contacts and knowledge but also make a meaningful impact.

How can we thrive in the world of gastronomy with love?

Read this article 👉 https://www.visitchef.com/en/events/3251-gastrolove-2026-when-the-region-is-served-up-on-a-plate

Gastrolove 2026: Když se region servíruje na talíři Region není jen místo na mapě. Je to chuť, příběh, lidé a zážitky, kvůli kterým stojí za to vyrazit na cestu. Právě o tom bude letošní Gastrolove, který 2....

Count Camillo Negroni created a legend in America in 1919 by substituting gin for soda in a classic cocktail. From September 21st to 27th, the world celebrates this iconic drink. 🥃🍊

Negroni Week 2026 aims to connect bar culture with a larger purpose. Each glass of the classic 1:1:1 ratio (gin, Campari, and red vermouth), along with a bold twist from bartenders—ranging from the Negroni Sbagliato made with prosecco to versions featuring mezcal or sherry—contributes to this celebration.

This year's partner is the global Slow Food movement, which advocates for sustainability, biodiversity, and a fairer food system.

Visit your favorite bar, start with the classics, and explore how far a simple recipe can go.

Read this article 👉 https://www.visitchef.com/en/events/3249-negroni-week-is-back-seven-days-when-bitterness-is-the-best-flavour

Negroni Week je zpět. Sedm dní, kdy je hořkost tou nejlepší chutí Jedna sklenka, tři ingredience a koktejl, který už dávno překročil hranice barové klasiky. Od 21. do 27. září se svět znovu zahalí do oranžovočervené. Negroni...

What happens when you combine traditional, locally sourced raw materials, artisanal craftsmanship, and expertise from the world's leading bars? 🧪🌱

Slovak beet distillate, Apollo Nova, demonstrates the immense potential of beetroot in modern mixology. It begins with honest work from regional farms, followed by enzymatic fermentation and double distillation in a copper boiler. The result is a 50% alcohol content, featuring an earthy character and a subtle sweetness, making it ideal for both classic and contemporary cocktails.

Behind this project are iconic figures: Maroš Potuček, a recipient of the Falstaff Bar & Spirits Award with experience from London's Bar Termini, and Martin Hudák, a brand manager and beverage consultant from Ritual Consultancy, known for his innovative approach to product design.

On September 14, 2026, they will showcase this story and their signature drinks at Prague's AnonymouS Bar.

**PROGRAM FOR APOLLO NOVA DAY:**
13:00–15:00 | Bar Community Session
An afternoon session aimed at the bartending community and industry professionals. This session will provide an in-depth look at the production process, brand philosophy, and the use of beet distillate in bartending.

20:00–00:00 | Public Guest Shift
An evening event open to the public! Maroš and Martin will take over the bar to mix four special cocktails: the refreshing Nova Sour, the layered Bloodline with apple-beetroot foam, the unique Rude Martini, and the refined Bloody Mary.

Join us to experience the delightful fusion of traditional craftsmanship and modern bartending!

Read this article 👉 https://www.visitchef.com/en/news/3234-slovak-band-apollo-nova-are-heading-to-prague-anonymous-bar-will-welcome-maros-potucek-and-martin-hudak

Slovenská Apollo Nova míří do Prahy. AnonymouS Bar přivítá Maroše Potůčka a Martina Hudáka Slovenský řepný destilát Apollo Nova se představí 14. září v pražském AnonymouS Baru. Maroš Potůček a Martin Hudák během odpolední Bar Community Session...