Tell us about the moment you first became interested in wine.
I can trace my love for wine back to a single moment—tasting natural wines for the first time. Understanding wine as an artisanal product, rather than just a beverage, changed everything for me. The magic of recognising a wine’s origin, the sense of place in every bottle, and the endless complexities behind each sip fascinated me. From that moment on, I knew I wanted to dedicate myself to exploring and sharing the world of wine.
Describe your wine list at Toklas.
At Toklas, our wine list reflects a deep appreciation for artisanal producers, minimal-intervention winemaking, and a strong sense of terroir. We focus on wines that pair beautifully with our Mediterranean-inspired menu, blending classic Old World regions with exciting up-and-coming names. Sustainability and authenticity are at the heart of every selection, ensuring each bottle tells a compelling story.
Over the course of your career, have you had any wine-related disasters?
There have been a few! I always tell people—if you’re worried about making a mistake in a high-pressure environment, don’t be. I’ve probably already done it.
Name your top three restaurant wine lists
Quality Wines in Farringdon is a standout, with Emidio’s impeccable taste always shining through. Rita’s in Soho offers a creative and thoughtfully curated list that never fails to surprise. And Brawn, of course, is always reliable, with a well-curated selection that consistently hits the mark.
Who do you most respect in the wine world?
Doug Wregg (the co-founder of natural wine importer Les Caves de Pyrene) — an endless fountain of knowledge, incredibly generous, and genuinely passionate about both wine and the people behind it.
What’s the most interesting wine you’ve come across recently?
This is a tough one! We’re currently hosting an Obscure Wine Grapes tasting, which has given me the chance to explore so many exciting wines. But if I had to pick, I’d say I’m deep into my Catalan phase—right now, Sumoll is king, and Els Jelipins Vi de Taula red sits firmly at the top of my list.
What are the three most overused tasting notes?
Mineral, bright and juicy.
What’s the best value wine on your list at the moment (and why)?
Atance, Bobal (Valencia, Spain, 2021) – It seriously overdelivers for the price, with fantastic balance, depth, and versatility when pairing with food.
What is your ultimate food and drink match?
My late-night go-to: miso soup with some kind of chicken (nuggets, grilled—whatever’s available) and Champagne. The perfect way to end a long day at the restaurant.
Old World or New World?
Old World for tradition and understanding—but the New World is where the rule-breakers are, and that always grabs my attention.
What is your pet hate when it comes to wine service in other restaurants?
Over-chilling skin-contact wines. So many amazing bottles lose their complexity when served too cold, leaving them flat and uninteresting.
Who is your favourite producer right now?
Elisabetta Fagiuoli of Montenidoli. I was lucky enough to meet her in October, and I’ve been obsessed ever since. She’s not just a phenomenal winemaker—her entire approach to life and viticulture is deeply inspiring.
As a sommelier and head of beverages, what question do you most get asked by customers?
Guests are more curious than ever, and I love that the fear and intimidation around wine are fading. The most common question I get is: “What’s the best wine to pair with [specific dish]?” Especially at Toklas, where we don’t serve red meat, it’s fun to introduce guests to unexpected and memorable pairings.
Which wine-producing region or country is underrated at the moment?
Corsica. The indigenous grape varieties and unique terroirs are producing some of the most exciting wines today, and they absolutely deserve more attention.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Impossible!