Uncorked: Tom Slegg
Tell us about the moment you first became interested in wine
I became a waiter at the age of 15, working in a traditional hotel in Suffolk and was instantly attracted to the theatre of wine service. I have worked in hospitality since then, but my interest really peaked working as restaurant manager for Will Smith and Anthony Demetre at the Michelin-starred Arbutus in Soho in 2009. They were real trailblazers when it came to wine service, as well as food, with the entire list available by glass or carafe.
Describe your wine list at The Angel
It is a concise list of wines we genuinely love. We put so much care into all of it and are just as passionate about a great house white as we are a Grand Cru Bordeaux. Our Special Pours are a fun part of the offering – an ever-changing blackboard of interesting wines by the glass from lesser-known regions, countries and producers. It is a great talking point for guests and means the team are always learning and given the opportunity to try something new.
Over the course of your career, have you had any wine-related disasters?
I have never dropped an expensive bottle. But I have dropped a glass. Of red. On a white dress. A bride’s white dress…
Name your top three restaurant wine lists
I take inspiration from Brunswick House (in Vauxhall) and its amazing by-the-glass selections. Wine Cellar here in Bury St. Edmunds is the perfect wine bar, with about 90 wines by the glass. And finally Hide is very special indeed. I could spend an entire day looking through their list.
Who do you most respect in the wine world?
I am lucky enough to work with Samantha O’Keefe of Lismore who produces some of the very best wine in the Western Cape, SA. I always have at least two of her wines listed – the barrel-fermented Sauvignon Blanc being my favourite. Tragically, a bushfire in 2019 destroyed the winery, her home and large parts of the vineyard. The way she has come back from that to remain so successful is truly inspirational.
What’s the most interesting wine you’ve come across recently?
I have fallen in love with the wines from Bodegas Vinatigo in Tenerife. The whites are unusual, with real freshness alongside a delicious salinity I haven’t experienced before. The Negramoll is the one for me, though. It is smoky, with rich caramel and toffee but remains beautifully delicate and elegant.
What are the three most overused tasting notes?
I probably used some in my last answer! For me it is ‘dry’, ‘stone fruit’, and ‘notes of…’.
What’s the best value wine on your list at the moment?
Chateau Lestrille’s Bordeaux Blanc Capmartin is phenomenal. I was lucky enough to visit last year, and while I knew the quality of reds I should be expecting, this white blew me away.
What is your ultimate food and drink match?
Tetley tea and custard creams. Wine wise, you can’t beat an amontillado sherry with a bowl of almonds.
Old World or New World?
Tough! I’m going with a score draw.
What is your pet hate when it comes to wine service in other restaurants?
Pretentious wine service is the biggest turn off. I want to learn from the staff as they guide me, but please don’t lecture, or sneer at my choice.
Who is your favourite producer right now?
The wines from Peterson Winery in California are delicious – especially its Zero Manipulation red. We met Fred Peterson at a recent tasting, and he was just the friendliest guy ever.
At The Angel, what question do you most get asked by customers?
“Where are the bathrooms?” In seriousness, people are now coming in and asking, “what are the wine specials?”, the same as they would for the food, and that’s great.
Which wine producing region or country is underrated at the moment?
I don’t know if they are underrated by others, but I am only just discovering how wonderful Armenian wines are – the ArmAs Voskehat Reserve is one of our top sellers.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
I’m having a surf ‘n’ turf, and Ipswich Town have just won the premier league. It has to be a bottle of Chateau Batailley. The memories of my first taste back at Arbutus has always stuck with me. Delicious.
