Tell us about the moment you first became interested in wine?
I was working at Henne Kirkeby, a top restaurant in Denmark, and experiencing my first food and wine pairings. It completely blew my mind to see how both the wine and the food changed when they were combined. That moment sparked a real interest in understanding how it happens and how we can elevate it even further.
Describe your wine lists at the places you consult at
I always want the list to feel like something you actually want to drink from, not just something that looks good on paper. At places like Heard Burger and Sino, it’s about keeping it tight but interesting – wines that over-deliver and suit the food. For example, you might see something like a Domaine Guiberteau Saumur Blanc alongside a Maison En Belles Lies Bourgogne Blanc – very different, but equally drinkable and food-friendly. Or a lighter red like Clos du Tue-Bœuf Gamay that works just as well slightly chilled. I lean towards producers with a strong sense of place, often low-intervention, but only when the wines are balanced and properly delicious. The main goal is that people feel comfortable exploring; whether it’s a £35 bottle or something much bigger, it should all feel worth it.
Over the course of your career, have you had any wine-related disasters?
I once opened a bottle of Meursault 1er Cru that should have been incredible, and it was completely oxidised. One of those painful moments where you just have to smile and open something else quickly.
Name your top three restaurant wine lists
Noble Rot and St John in London, and Septime in Paris.
Who do you most respect in the wine world?
I’ve always had huge respect for Pierre-Yves Colin-Morey. Wines like his Saint-Aubin “En Remilly” completely changed how I see Chardonnay – so much energy and precision without feeling forced.
What’s the most interesting wine you’ve come across recently?
I had a skin-contact Savagnin from the Jura’s Domaine de la Tournelle that really stuck with me. It had that nutty, slightly oxidative edge, but still loads of freshness. A bit wild, but in a good way.
What are the three most overused tasting notes?
“Minerality”, “crisp” and “easy-drinking”. They get used for everything now.
What’s the best value wine on your list at the moment?
Right now, something like a Domaine des Aubuisières Vouvray Le Marigny is a great example. It sits in that mid-price range but gives you loads: texture, bright acidity, a bit of richness, and it works across a lot of dishes. That’s always my idea of value – not the cheapest thing, but something that gives you more than you expect when you taste it.
What is your ultimate food and drink match?
Roast chicken and a proper white Burgundy – something like a Saint-Aubin 1er Cru En Remilly from a good producer. It’s simple, but when it’s right, it’s perfect.
Old World or New World?
Old World, naturally, but it’s less black and white now. You get that same kind of restraint and balance popping up all over the place.
What is your pet hate when it comes to wine service in other restaurants?
Over-talking. Just read the table: some people want the detail, some just want a nice glass of wine and to get on with their evening.
Who is your favourite producer right now?
Still Pierre-Yves Colin-Morey – I always come back to those wines.But also Maison Róisín Curley. Wines like her Aligoté or Bourgogne Rouge are a great example of what I love right now: really precise, loads of energy, and very easy to enjoy. There’s a clarity to them, but they never feel overworked or overly serious.
As a sommelier, what question do you most get asked by customers?
“Can you recommend something?”, which is ideal. It’s just about asking a couple of questions back and figuring out where to take them.
Which wine producing region or country is underrated at the moment?
The Jura. It’s getting more attention, but people still tend to associate it with one style. There’s loads more going on – fresh, mineral whites, lighter reds – it’s a really exciting place right now.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Honestly, I’d still go for a Saint-Aubin 1er Cru En Remilly 2012. It’s not about chasing the most expensive bottle – it’s just one that really means something to me. It’s the kind of wine that shaped how I taste.