The Crucible Goes On Tour With Funkin Innovation Lab

In Competitions, Drinks, Events, Featured

The Funkin Innovation Lab returns with it’s hands-on workshop, teaming up with London’s hot new bartender hub Crucible to visit Bristol & Manchester.

Funkin has partnered with Crucible to design and run the sessions focusing on acids and sugars. Crucible’s Ally Kelsey and Michelin star chef, Nurdin Topham, will be leading the sessions with their different perspectives as a bartender and chef.

Ally Kelsey at Crucible
Ally Kelsey at Crucible

The sessions will look at the importance of acids and sugars in drinks, as well as the opportunities for innovation and exploration with cocktails and garnishes. 2017 Funkin Innovation Champion Aiste Valiukaite will also be on hand to demonstrate her unique and exciting cocktail style.

BarLifeUK has been lucky enough to spend a day at the Crucible and see their training first hand. These sessions will be a fantastic, eye-opening experience and one not to be missed. If that isn’t enough to tempt you, each attendee will also receive a copy of The Cocktail Competition Handbook by BarLife’s very own Andy Ives.

The sessions will be taking place at Milk Thistle in Bristol on Tuesday May 15th and Science & Industry at Cane & Grain in Manchester on Tuesday May 22nd.

As you can imagine spaces at these sessions will be in high demand and it is being run on a first come first served basis so to get yourself a space email j.cirillo@lime-pr.co.uk or contact your local Funkin rep ASAP.

Crucible will also be hosting the Funkin Innovation Champion 2018 final in September, for more details on entering this just click here.

Ally had this to say: ‘After leading last year’s Funkin Innovation Lab on non-alcoholic cocktails, I’m thoroughly looking forward to rolling up my sleeves with bartenders in Bristol and Manchester, exploring acids and sugars and delving deep into the composition and balance of cocktails. Bartenders should expect to be inspired and gain a huge amount of new and valuable knowledge that they can use to expand their repertoire and add excitement to their menus.’

 

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