Tell us about the moment you first became interested in wine
It really started when we opened Chapters. It was the first time I was fully responsible for a drinks menu, and when I began building relationships with some excellent suppliers. Our wine list has evolved dramatically since then — we started with very safe choices, focusing mostly on familiar, classic grape varieties. Over the past six years, my knowledge has grown, and the list has become far more exciting.
Describe your wine list at Chapters
Well-rounded, affordable, and organic.
Over the course of your career, have you had any wine-related disasters?
It’s always a fear — whether you’re carrying a tray of Champagne flutes or opening your most expensive bottle — but so far, touch wood, I’ve been very lucky. I did once have a mishap involving a jug of gravy on someone’s very nice coat one Sunday lunchtime, but that was long before Chapters!
Name your top three restaurant wine lists
I love a short, well-curated list. We had a fantastic wine at Trinity in London a couple of years ago. Marmo in Bristol also has a beautiful selection, and Beckford Bottle Shop in Bath is brilliant.
What’s the best value wine on your list at the moment? (and why)
Honestly, I think the whole Chapters list offers great value. We keep our prices fair and have a generous number of wines available by the glass, so guests can explore a few different styles over the course of a meal.
What is your ultimate food and drink match?
I’m a big fan of the current trend for roast chicken paired with sparkling wine — a good free-range chicken, some garden salad, and a bottle of quality English sparkling makes for the perfect Sunday afternoon.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
I value relaxed service, so it drives me a bit mad when the wine is taken away from the table. I prefer to pour it myself — that way, I can pace how much I’m drinking.
Who is your favourite producer right now?
Mark and Laura (Smith) at Black Mountain Vineyard, who are local to us. They’ve had a tough couple of years with late frosts affecting their harvests, but they’re fantastic producers. They also collaborate with Whinyard Rocks in Radnorshire — Susan (Holtham) and James (Kinsey-Jones) make an incredible sparkling red. Definitely names to watch.
What question do you most get asked by customers?
Our guests often ask about our skin-contact wines. There’s growing interest, and people are curious to explore them. We have a great selection — some excellent introductory options, as well as a few more adventurous bottles for those already familiar.
Which wine producing region or country is underrated at the moment?
The UK. We’re seeing some incredible wines emerging — and not just sparkling. We currently have two English rosés on the list, both completely different and both fantastic.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
For a last meal, I’d want something to savour — a bold red, juicy and full of character. That said, I’m a huge fan of a good Gamay, so I’d probably choose that. Then again... the real question is, what would I eat with it?
