Tell us about the moment you first became interested in wine…
I’ve worked in hospitality since I was 15, first as a waitress and later as a bartender. I was always surrounded by wine, but I didn’t pay much attention to it. Everything changed in 2015 when I spent a few months in Montalcino working for Fabio Tassi. Helping out in the vineyard and in his wine shop made me realise how fascinating wine really is. That experience stayed with me, and in 2017 I decided to become a sommelier.
Describe your wine list at Trivet
Trivet’s wine list is unique because it’s organised chronologically, starting from the places where wine is believed to have first been made and moving forward in time through different regions and styles. We put a lot of focus on producers and areas that people might not know yet but that make genuinely exciting wines. At the same time, the list also includes well-known classic regions, so guests can explore both the familiar and the unexpected. The idea is to show the journey of wine across centuries and continents, and to encourage guests to discover something new while still having access to the great benchmarks. It’s a list built with curiosity, history, and a sense of adventure.
Over the course of your career, have you had any wine-related disasters?
When I had just started being allowed to place orders, I was asked to order six bottles of Pol Roger Sir Winston Churchill 2009. By mistake, I ordered six cases instead. It was quite an expensive error.
Name your top three restaurant wine lists
There are many impressive wine lists, so it’s hard to choose only three. Authentique in north London has a really lovely list that goes perfectly with simple, delicious food. Hide in Mayfair offers an extremely extensive and very well-curated list. La Compagnie des Vins Surnaturels in Covent Garden also has a great selection.
Who do you most respect in the wine world?
Isa Bal (the co-founder of Trivet). He’s one of the most talented tasters I’ve ever met, and despite his skills and achievements, he remains incredibly humble. What I appreciate most is that he always takes time to guide, mentor, and encourage younger sommeliers. He shares his knowledge openly, teaches without ego, and gives people real opportunities to grow in this industry. That kind of generosity and leadership is rare, and I have a lot of respect for him.
What’s the most interesting wine you’ve come across recently?
Recently, I had the rare opportunity to taste a line-up of Bordeaux wines from 1945. Every bottle had aged in its own unique way, and they were all showing beautifully.
The wine that stood out the most was La Mission Haut-Brion from magnum. It was stunning — incredibly complex, layered, and still full of life. Tasting something with that much history and depth is a special moment for anyone in the wine world.
What are the three most overused tasting notes?
The tasting notes I hear most often are: chalky minerality, fresh acidity, and silky tannins.
What’s the best value wine on your list at the moment?
We’re lucky to have quite a few excellent value wines on the list, but one that really stands out to me right now is the 2019 Gürbüz Öküzgözü. It’s from Turkey, a country many guests don’t immediately think of when choosing wine, but the quality is fantastic. It has the structure and feel of a Syrah, just without the peppery edge. It’s a great example of how exciting and affordable lesser-known regions can be.
What is your ultimate food and drink match?
I’m a big lover of Sherry, especially Manzanilla, which I think is still an underrated category. Its salty, savoury character works brilliantly with food. One of my favourite pairings is Manzanilla with prawn tortilla, an Andalusian speciality. The combination is perfect — the freshness of the Sherry cuts through the richness of the dish beautifully.
Old World or New World?
I’ve always loved Old World wines, but recently I’ve been tasting a lot more from outside Europe, and South Africa in particular has impressed me. So at the moment, I’m really enjoying exploring the New World.
What is your pet hate when it comes to wine service in other restaurants?
I try not to focus too much on what other restaurants are doing, because every place has its own style and priorities. For that reason, I don’t feel entirely comfortable criticising their service. I prefer to focus on what I can improve in my own work and what we can do better for our guests.
Who is your favourite producer right now?
This changes depending on my mood and what I feel like drinking, but Soldera is always special to me. Ever since I first tasted it in Montalcino, it has been a wine with a very distinctive character that takes me back to Tuscany every time.
As a sommelier, what question do you most get asked by customers?
The question I hear most often is: “What am I supposed to taste in this wine?”
I always encourage guests to tell me what they taste instead of being influenced by my words. Everyone experiences wine differently, and that’s part of the beauty of it.
Which wine-producing region or country is underrated at the moment (and why)?
There are so many underrated regions, especially as wine is now made in almost every part of the world. One region I think deserves more attention is Slovenia. It produces some truly great wines that deserve more attention.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
I would choose Soldera. It’s a wine I’ve always connected with, and every time I taste it, it brings back memories of Tuscany and the early moments that got me into wine. It’s not just about the flavour — it’s a wine that feels personal to me, and I think that’s what I’d want for a last meal.