11 May 2026 – The list of The World’s 50 Best Bars 2026, sponsored by Perrier, will be unveiled as part of a live awards ceremony in Milan, Italy in early October. The most influential annual gathering of the global bars community returns to Europe, as 50 Best continues its mission to spotlight fresh, dynamic and inspirational cocktail destinations from across the world.

The much-anticipated reveal of The World’s 50 Best Bars 2026 and the coveted title of The World’s Best Bar, sponsored by Perrier, will take centre stage at a grand celebration featuring red‑carpet arrivals and a drinks reception. Marking the 18th edition of the renowned awards, the global drinks community will gather in Milan to celebrate the trailblazing bars and bartenders whose passion, dedication and skill continue to push cocktail culture to new heights worldwide.

The list of The World’s 50 Best Bars 2026 will be shaped by the confidential votes of the gender-balanced Academy, comprising more than 800 industry professionals, journalists and cocktail experts, handpicked by the 29 Academy Chairs for their unrivalled insight and expertise. Professional services consultancy Deloitte independently oversees and verifies the results, ensuring a robust and credible process. Additional information on the voting methodology is included at the end of this press release.

Rikki Tidball, Managing Director of Events for The World’s 50 Best Bars, says: “Milan provides a fitting backdrop for The World’s 50 Best Bars 2026, a city renowned for its rich cocktail heritage and thriving bar scene. Home to some of the industry’s most respected and innovative talent, it sets the stage to bring together the international bars community to celebrate creativity, excellence and the achievements of the world’s finest bars and bartenders, while inspiring discovery among cocktail enthusiasts worldwide.”

In the lead‑up to the ceremony, 50 Best will not only announce the venues that have ranked between No.51 and No.100 but also the recipients of two special awards that recognise the outstanding achievements of one bar and one bartender over the past year:

● Michter’s Art of Hospitality. The Academy are each invited to nominate the venue where they experienced the single most outstanding display of hospitality during the voting period

● Altos Bartenders’ Bartender. The bars who rank on the list of The World’s 50 Best Bars 2026 are asked to identify one fellow professional who, over the course of the last 18 months, has done the most to advance the art and practice of bartending

Earlier this year, bars from all over the world, whether they feature in the list of The World’s 50 Best bars or not, were invited to submit themselves for two special awards, the Siete Misterios Best Cocktail Menu Award and the Best Bar Design Award. The winners will be revealed at the live awards ceremony in Milan. Last week, entries opened for the 50 Best Bars Scholarship, an initiative designed to support the next generation of industry talent. The scholarship offers one trailblazing young bartender the opportunity to broaden their horizons through two unique stages at Line, Athens and Tres Monos, Buenos Aires. The recipient of the 50 Best Bars Scholarship will also be announced during the ceremony in Milan.

Cocktail lovers across the world are invited to join the live countdown of the list of The World’s 50 Best Bars 2026, sponsored by Perrier, through the 50 Best YouTube channel.

 Vancouver, BC (May 14, 2026) – Notch8 Restaurant & Bar at Fairmont Hotel Vancouver enters a new chapter with the launch of fully refreshed menus across breakfast, lunch, dinner, and Sunday brunch, including a new à la carte brunch offering. Rooted in classic French technique and shaped by Pacific Northwest ingredients, the update signals an evolution for the hotel’s signature restaurant.

At the heart of a Vancouver landmark, Notch8 brings its 87-year story to life through food and drink. Inspired by Château-style architecture and the golden age of railway travel, the experience blends heritage with a contemporary West Coast sensibility.

Under the direction of Executive Chef, Mike Reid, the culinary program emphasizes precision, seasonality, and regional sourcing, while paying homage to the chefs who helped define the hotel’s legacy, including former Executive Chef, Robert LeCrom.

That balance of past and present is reflected throughout the menu. Highlights include a Seafood Chowder built on crab bisque with prawns, salmon, and mussels, alongside Steelhead and Scallops Grenobloise, showcasing the exceptional quality of Pacific Northwest seafood. French tradition remains central, with timeless dishes such as Duck à l’Orange, Foie Gras & Fig Terrine, and Steak au Poivre, while a contemporary West Coast perspective is expressed through plates like Bison Cru and a reimagined Tuna Niçoise with seared ahi.

Menus across all dayparts balance refinement with approachability, from shareable plates like Mussels Frites and Baked Brie en Cocotte to nostalgic desserts, including a flambéed Baked Alaska and Gâteau Basque.

The bar program complements the offering with era-inspired cocktails – revisiting pre- and post-prohibition classics and celebrating decades of the hotel’s history through modern interpretations.

For a more immersive experience, the “À Toi!” tasting menu offers a curated, multi-course journey led by the kitchen.

“The chateau that inspired this building was always about grand hospitality,” says Executive Chef, Mike Reid. “This menu is our interpretation of that tradition, using the ingredients and flavours that define our region.”

The new menus are now available at Notch8 Restaurant & Bar, located within Fairmont Hotel Vancouver. Reservations are available online.

Vancouver, B.C., May 14, 2026 – Wildlight Kitchen + Bar (Wildlight) is excited to announce the promotion of sous chef Timothy Hui as its new executive chef. He takes on the culinary leadership reins from former executive chef Warren Chow and will continue to further evolve Wildlight’s West Coast-focused culinary program.

Hui steps into the role after having been part of the Wildlight kitchen since its opening, where he helped shape its day-to-day culinary direction and team culture. Previously, Hui worked as a private chef, following five years at Shangri-La Vancouver’s Market by Jean-Georges.

“Chef Tim has been here since the beginning, and anyone who has spent time in this kitchen has seen the kind of leader he is,” says Margot Baloro, general manager of Wildlight Kitchen + Bar. “He is patient and incredibly generous with his knowledge. Long before this promotion, he was already acting as a mentor to many of the younger cooks. We’re very proud of him and can’t wait to see him flourish.”

Hui’s culinary journey started at a young age, when his father worked as a chef in the hotel industry in Nassau, Bahamas. Every Sunday, they would have large potlucks with people from around the world, who would bring food from their countries.

After immigrating with his family to Vancouver, he too began working in kitchens, the age of 15, then went on to graduate from the Vancouver Community College Professional Culinary Program in 2011. His career has included roles at Baccano Osteria and Bistro Pastis under chef Spencer Watts, whom he credits as a pivotal mentor in shaping his approach to cooking. Hui also credits chefs Ken Nakano, James Choi, and Alex Kim for helping develop his leadership style during his time at Shangri-La Hotel Vancouver.

“I look forward to leading the kitchen team at Wildlight and thank Warren for his mentorship over the years,” says Hui. “I’ve been fortunate to grow-up experiencing the hospitality industry through the lens of my father and family. Through food, I learned to be apart of something bigger, to chip in, to converse, to laugh and to fail. Creating and exploring what food has to offer, pulls you in a constant life lesson of gastronomy.”

“I love this industry because of the human connection – the ability to connect to people who share the love for food is beauty in itself, reading people, anticipating needs and creating experiences that guests will remember. This is what I hope to instill in my team at Wildlight.”

On his culinary style, Hui explains, “I try to stay true to the flavours and foods I grew up with while exploring new approaches through classical techniques.”

Hui is currently working on presenting new dishes this summer, with a full menu launch in September.

For more information about Wildlight, please visit wildlightrestaurant.ca.

May 14, 2026 - Today, on National Biscuit Day,Church’s Texas Chicken® and Texas Chicken™ is making the holiday theirs. With biscuits that hit harder than the competition, Canadians can bring a little swagger back into their lives by picking up a FREE golden buttery Church’s Texas Chicken biscuit with purchase at all locations across the country. 

“On National Biscuit Day, Church’s Texas Chicken isn’t just celebrating, we’re owning the day,” said Robert Manuel, General Manager, Canada, at Church’s Texas Chicken. “With nearly 100 locations across Canada, we can offer Canadians a break from expensive grocery bills and high gas prices by giving away our signature sweet and savoury honey-butter biscuits at all of our locations in the country on Thursday, May 14, 2026.”

Ready to grab life by the biscuits? Church’s Texas Chicken is daring its biggest fans to show where they stand. Fans are encouraged to snap a photo enjoying their honey-butter favourites in front of a Popeyes, KFC, or Mary Brown’s location, bringing a little friendly competition into the conversation. The first 30 qualifying entries on Reddit will be rewarded with a $50 DoorDash code for their next Church’s Texas Chicken meal.

In Toronto, Church’s Texas Chicken ambassadors will be offering “biscuit breaks” at key landmarks to mark National Biscuit Day where consumers can get coupons to redeem free biscuits.

For more information, visit: https://churchstexaschicken.com/