Ryan Chetiyawardana of London’s White Lyan cocktail bar is making his own “wine” by fermenting herbs, tea, and fruit into an alcoholic drink that mimics the flavours of reds and whites—without grapes.
An average bar throws away up to eight bags of organic waste a night. London bartenders Iain Griffiths and Kelsey Ramage want to change this by reusing cocktail ingredients normally thrown in the bin.
Will robots waiters be taking our orders? If tables will have built-in cameras, will we ever need to Instagram again?