The countdown to the Diageo World Class GB 2026 finals is officially on, and this year’s Top 10 finalists are ready to showcase their skill, creativity and passion behind the bar. Among them are familiar faces returning with experience and refined technique alongside six exciting newcomers eager to make their mark. We sit down Archive & Myth’s Laurie Howells ahead of the final tonight to talk about her journey to the competition, the inspiration behind her drinks and what it means to be competing for the Diageo World Class GB 2026 title.
What was your reaction when you found out you’d made the Top 10 for Diageo World Class GB 2026 – and having reached this stage before, does it feel even more meaningful this time around?
A little secret — I was actually sitting in the hairdressers completely covered in foil trying not to tear up in front of everyone.
I was genuinely shocked. No one is ever guaranteed a place each year, and to be given the opportunity to come back for a third year in a row really moved me. I think this one feels even more meaningful because I understand just how high the level of the competition is and how much work everyone puts into it.
You’ve been here before – how does your mindset going into the 2026 final differ from previous years; what have past experiences taught you about competing at this level?
Honestly, I feel really relaxed this year — I’m not even sure if that’s normal. In previous years I definitely let the nerves and pressure get to me in one way or another, but this year I feel happy, calm, and genuinely proud just to have reached this stage again.
Past experiences have taught me to trust myself more, enjoy the process, and not lose sight of why I love competing in the first place. Regardless of what happens, I’m already incredibly grateful for the opportunity and the achievement itself.
World Class is known for testing creativity, technical skill, and performance under pressure. Which aspect are you most excited about heading into the finals; and how has your bartending style or approach changed since your last appearance in the competition?
This year feels like there are some really exciting opportunities to dive deeper into technicality, and that’s something I genuinely love. Before working in bars, I spent time in restaurant settings working alongside chefs, so I’ve always been drawn to technique, flavour development, and the finer details behind drinks. That’s why the first two rounds really excite me.
Since my last appearance, I think my approach has become much more refined. I’ve learned that technicality is most impactful when it’s balanced with simplicity and purpose, rather than complexity for the sake of it.
