Drinks At Work with Sam Bygrave

In this episode, Rohan Massie shares insights into Hobart's vibrant bar scene, the secrets behind Rude Boy's success, and the innovative spirit of Punch & Ladle. Discover how local produce, community engagement, and continuous evolution keep Hobart's hospitality scene thriving, and get Rohan's recommendations for drinks in town.

Sam Bygrave talks to Peter Chua, the bartender/operator/influential industry figure in Singapore, where he owns Night Hawk, a small, stylish, and creative cocktail bar. In addition to a glittering bartending career and stints as a bar consultant, Pete is also one of the founders of Singapore Cocktail Crossover, which took place earlier this year, and was a different way of doing the guest shift bar festival thing. He’s a busy guy, clearly thinks deeply about the industry, and has some great reco

Holly Graham shares her journey from food and drink journalism to opening unique bars in Japan, including Tokyo Confidential and Niseko. She discusses bar design, menu concepts inspired by Japanese culture, and the evolving Tokyo bar scene.

This episode features Lachy Harrison, co-owner of Bar Bar in Adelaide and part of the Cantina group, talking through what makes his tequila-led neighbourhood bar work and what he's building next with No. 6 East. Sam Bargrave also steers the conversation into Adelaide's wider hospitality scene, with recommendations for where to drink, eat, and take out-of-towners. In this episode, Lachy shares how Bar Bar became a tiny but high-energy tequila and agave bar in Adelaide's CBD, why the venue is bui

The Suntory Cup is back for 2026, celebrating bartending talent with a $40,000 prize pool. Here, we talk to last year\'s winners Reuben Beasley-Palmer and Tom Smith, and together with Suntory Oceania group advocacy manager John Galiatsatos, they talk about this year’s brief, how to approach the competition, and share plenty more tips that just might help you get across the line and win the competition for yourself.

In this episode Sam Bygrave talks to Brian Kinsman of Glenfiddich and William Grant & Sons, and delves into the intricate world of whisky, focusing on the importance of aroma, the role of technology in whisky analysis, and why the human nose can't be beat. We talk about the significance of the human nose in identifying whisky characteristics, the innovative use of trained dogs for quality control, and the techniques for tasting and assessing whisky.