What happens when Sorted Food step behind the bar?


Gochujang, steak as a cocktail garnish, and a level of chaos we probably should’ve anticipated.


In this episode of At The Bar, we’re joined by Jamie Spafford and Barry Taylor from global cooking community Sorted Food for a no-rules session around drinks, food, and strong opinions.


With drinks in hand, things escalate quickly.


Along the way:

  • Discovering one of the world’s oldest lagers
  • Cocktails built around bold flavours, including gochujang
  • Taste tasting of some of the best canned cocktails on the market
  • Big opinions on what does - and definitely doesn’t - belong near a drink


As ever, Jack Sotti is behind the bar doing the damage, while Matty White and Jon Almond keep things moving.


This episode is about curiosity over convention, flavour over fear, and what happens when food people wander into cocktail territory.


If you like your drinks conversations loose, opinionated, and a little unpredictable, this one’s for you!


Follow At The Bar for new episodes every week, and let us know:

Would you order a cocktail with a side of steak?

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