Tell us about the moment you first became interested in wine
Growing up, both my parents worked in hospitality, so I’ve always been around the industry. As I got older and started going to house parties, I would pinch wine from our restaurant cellar (sorry mum and dad), which turned into a love for great wine.
Describe your wine lists at Margot and Leftfield
In both places all our wines are either practising or certified organic/biodynamic without compromising on taste. I love hearing the stories behind the winemakers and working with small producers and family businesses. The lists are always evolving – we try to change the glass list weekly to give guests and staff the opportunity to taste lots of different styles.
Over the course of your career, have you had any wine-related disasters?
I’ve smashed many wine glasses. The worst time I ended up with a bandaged-up hand – but thankfully not during service.
Name your top three restaurant wine lists
Spry in Edinburgh – I find myself there on most days off. Also Brawn and Morchella in London.
Who do you most respect in the wine world?
I’d have to say the winemakers. There’s an endless list of people I could mention, because the amount of passion they put into what they do is incredible.
What’s the most interesting wine you’ve come across recently?
Ximenez-Spinola PX Delicado.
What are the three most overused tasting notes?
I’ve definitely been guilty of using them before, but zippy, fresh and juicy.
What’s the best value wine on your list at the moment?
Kamptal Kollectiv White from Austria. The project is focused on helping growers to convert to organic farming and the wine is delicious.
What is your ultimate food and drink match?
Manzanilla and oysters.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
Being lectured on the technical information unprompted. And dirty glasses.
Who is your favourite producer right now?
Foradori in Italy’s Trentino-Alto Adige region always stands out for me. A very close second would be Suertes del Marqués in Tenerife. It’s too difficult to choose just one.
What question do you most get asked by customers?
How do you decide what to list?
Which wine producing region or country is underrated at the moment?
Tenerife and Greece are often overlooked, yet both are producing some brilliant wines.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
López de Heredia’s 2011 Viña Tondonia Reserva.