Tell us about the moment you first became interested in wine
I first became interested in wine while working at a boutique hotel, shortly after moving from back of house to front of house. The GM overheard me say that I didn’t like wine, and he decided to re-educate me. Up until then, my only experience had been with the three-for-£10 supermarket bottles. Over the next couple of years, he shared both his knowledge and his passion, which completely changed my perspective.
Describe your wine list at The Elephant
Our wine list at The Elephant is modest in size and not overly experimental. It’s laid out stylistically, which makes it approachable and easy for guests to navigate.
Over the course of your career, have you had any wine-related disasters?
I was taught to serve wine by holding the bottle at the base, using the punt if there is one. Done correctly, it adds a touch of flair and helps minimise heat transfer. Not long after learning the technique, I lowered a bottle too quickly and shattered a glass of red wine all over a white tablecloth — in the middle of a packed service. It’s the kind of mistake you only make once.
Name your top three restaurant wine lists
Row on 5, The Ledbury and The Devonshire (all in London).
Who do you most respect in the wine world?
Robert McDowell Parker Jr., the famed US wine critic.
What’s the most interesting wine you’ve come across recently?
CHANGYU Golden Diamond 2021 — an ice wine from China’s eastern Liaoning province.
What are the three most overused tasting notes?
Green, herbaceous and oaky.
What’s the best value wine on your list at the moment?
Nyetimber Classic Cuvée. We have a stock retro, which allows us to pass the savings on to our guests.
What is your ultimate food and drink match?
Barolo and lasagna.
Old World or New World?
I love both, but I tend to lean towards French whites and Italian reds.
What is your pet hate when it comes to wine service in other restaurants?
Wine being served either too warm or too cold.
Who is your favourite producer right now?
Eduardo and Emilia Soler, the couple behind Argentina’s Ver Sacrum. Their range is unique and always surprising.
As a restaurant manager, what question do you most get asked by customers?
“What’s your favourite wine?”
Which wine producing region or country is underrated at the moment?
The Douro Valley is consistently overlooked and underrepresented.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Château Petrus Pomerol 1986. I’ve never had the chance to try Petrus, and I’d go for the year I was born — which also happens to have been a very good vintage.