With 20 newly announced bars from 14 different cities, The Pinnacle Guide’s mission is to decentralise traditional awards systems, offering a more inclusive and diverse recognition model, with bars celebrated for innovation and commitment to quality across the board. Lyaness, located in London’s Sea Containers hotel, and owned by bartender Ryan Chetiyawardana, is known for its creative use of ingredients and techniques, such…

Each member of The World’s 50 Best Bars Academy, made up of more than 700 anonymous industry experts from around the world, was asked to name the one bar where they have experienced the most outstanding hospitality in the past 18 months. This is one of two individual awards announced in the buildup to this year’s 50 Best awards ceremony in Madrid, where they will…

Housed within the Royal Society of Arts, Manufactures and Commerce’s 250-year-old Georgian town house behind the Strand, the bar will spotlight sustainable agriculture, local provenance and rewilding projects with a collection of ‘wild distillates’, while drawing inspiration from the RSA’s regenerative Design for Life Mission. The RSA has helped shape society since the Enlightenment and has been at the forefront of significant social impact since…

The award is voted for by the bartenders on this year’s list of The World’s 50 Best Bars, who are asked to name one peer who pushes the limits of what it means to be a great bartender. Hailing from Scotland with the unofficial role of ambassador for Scottish hospitality, McPherson told DI: “It feels pretty surreal to have won. Just knowing other…

Too was the owner of Kuala Lumpur speakeasy Omakase + Appreciate which featured in Asia’s 50 Best Bars in 2026 and 17, peaking at number 10. Co-founder Shawn Chong said on Instagram: “We fought many battles together but unfortunately this time we lost. And I lost big. Thank you for all the good times and all the bad ones too. “You were in pain…

Each cocktail blends a process-driven and ingredient-led approach, using flavours such as beetroot, corn, green shiso and piquin chilli from the kitchen, transformed through the in-house lab.   The bar lab, in the style of an open kitchen, uses processes ranging from fermentation and sous-vide to cryo-concentration, sous-pression, infusions and distillation. Algorithmic pairing is used to create flavour combinations such as the piquin chili,…

The new drinks list features 13 cocktails that delve into “flavour innovation through the interplay of texture, mixology, and design” and is billed as a “complete sensory drinking experience”. The menu is presented on “specially crafted” textured paper with abstract watercolour designs by London-based designer Ladina Brunner, aimed at capturing the “essence of different tasting sensations”. Produced under the leadership of general…