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