Tell us about the moment you first became interested in wine
It wasn’t a single moment, but more of a gradual obsession. Working in pubs and restaurants, I was always drawn to the storytelling behind wine—how a bottle could transport you to a place, a time, and a producer’s philosophy. The real turning point was when I went travelling and did a small stint in America; I got to see Napa Valley, which just blew my mind at the time.
Describe your wine list at Boys Hall
I have tried to create a balanced list: classic wines that stand the test of time, alongside more offbeat bottles that add an element of surprise. I love to work with producers who work with integrity. Being in the centre of the wine garden of England, we very much champion vineyards around us. English wine is so exciting right now, and it’s great to showcase how good English wine is becoming.
Over the course of your career, have you had any wine-related disasters?
I once opened a vintage Port table-side, only for the cork to completely disintegrate, leaving me filtering it through a napkin in front of the guests. I wanted to die inside.
Name your top three restaurant wine lists
Noble Rot, 67 Pall Mall and Mountain (all in London).
Who do you most respect in the wine world?
Tim Mondavi (of California’s Continuum winery). I admire his passion for the industry and how he has carried his father’s legacy forward.
What’s the most interesting wine you’ve come across recently?
Zorah Voski from Armenia.
What are the three most overused tasting notes?
Mineral, elegant and smooth.
What’s the best value wine on your list at the moment?
Alice Vieira de Sousa Douro. You get such great value from Portugal.
What is your ultimate food and drink match?
Native English lobster with a buttery herb sauce and a well-made Chardonnay. Nothing beats it on a summer evening.
Old World or New World?
This is like asking what my favourite wine is—impossible to answer. I would choose the Old World for structure, tradition, and complexity, but I also have a lot of love for modern, low-intervention producers in the New World who are rewriting the rules.
What is your pet hate when it comes to wine service in other restaurants?
Overfilling the glass, and also people who put the lid back on a wine once it has been opened.
Who is your favourite producer right now?
Guillaume Pire from Château Fosse-Sèche (in the Loire). I admire how they are redefining the future of winemaking, challenging traditional methods, and adapting their vineyard in innovative ways to ensure both quality and sustainability for generations to come.
As the owner, what question do you most get asked by customers?
“What’s the best wine on your list?”—which is always impossible to answer. The best wine depends entirely on what you’re eating and what style people love to drink.
Which wine producing region or country is underrated at the moment?
Hungary. The wines coming out of Hungary—especially Tokaji and some of the elegant, structured reds from regions like Szekszárd and Eger—are seriously underrated. There’s an incredible balance of tradition and innovation, with winemakers producing complex, age-worthy wines that deserve far more attention.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
A 1982 Château Latour, a legendary vintage from one of the world’s great estates. Power, elegance, and history in a bottle. If it’s my last meal, I’m going out in style.
