Tell us about the moment you first became interested in wine
There was no real lightbulb moment - my interest just slowly grew working in and around wine in various hospitality jobs. I think the biggest change came in my early 20s when I visited a wine region and really saw the complexity of it all for the first time.
Describe your wine list at Lulu’s
We’re a tiny space, so our list is super fast-moving and diverse. We try to keep it as fresh and exciting as possible.
Over the course of your career, have you had any wine-related disasters?
A magnum fell on my head once. The wine was OK, but I’m pretty sure I did the service with a concussion.
Name your top three restaurant wine lists
I went to NR30 in Copenhagen and their wine list was incredible. Chapel Market Kitchen always has tons of amazing things open, and our Brockwell Park neighbours Naughty Piglets have a great list too.
Who do you most respect in the wine world?
Fred (Grappe) from Dynamic Vines. They’ve got a great portfolio and he was a real pioneer in the London wine scene.
What’s the most interesting wine you’ve come across recently?
I spent a couple of months in Georgia late last year and drank tons of fascinating wine. A few stand out - Baia’s blend of Krakhuna, Tsitska and Tsilokauri from Imereti jumps to mind. Ori Marani are making incredible sparkling wines that we’ll have coming onto our list soon too.
What are the three most overused tasting notes?
Funky, smooth and linear.
What’s the best value wine on your list at the moment?
Whichever sherry we have on. At the moment, it’s Argüeso San León Manzanilla.
What is your ultimate food and drink match?
After all the wine chat, I’d probably just opt for a radler and some fried fish - ideally sat in the sunshine in Cádiz.
Old World or New World?
I try not to give too much weight to these things, particularly given the change in climate, but deep down the Old World definitely has my heart.
What is your pet hate when it comes to wine service in other restaurants?
When the wine is taken from the table so I can’t top myself up.
Who is your favourite producer right now?
We’ve had a few bits in from Antoine Petitprez (a top Burgundy producer) recently that I’ve loved.
As a general manager, what question do you most get asked by customers?
Where are the toilets?
Which wine-producing region or country is underrated at the moment?
Despite a bit of a resurgence, I think Andalusia is massively undervalued. Sherry is so food-friendly. I also find the unfortified Palominos from producers like Ramiro Ibáñez and some of the dry PXs really exciting.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
My answer to this would change every day, but perhaps an aged Riesling from the Mosel - like a J.J. Prüm.