Tell us about the moment you first became interested in wine
I’m originally from Hungary and wine was always present at family meals, especially during special occasions. I remember how much thought my parents put into choosing the right bottle, and I was fascinated by how it seemed to elevate the whole experience. At first, it felt like a puzzle I wasn’t part of, which eventually made me curious enough to start tasting and learning for myself.
Describe your wine list at Moor Hall
It’s a diverse and evolving list that balances the classics with emerging regions and more adventurous producers. We don’t restrict ourselves with rigid regional quotas, which gives us the freedom to constantly introduce new wines based on quality and personality rather than geography.
Over the course of your career, have you had any wine-related disasters?
Of course – bottles get dropped and glasses get broken. Every sommelier has those moments. They always feel dramatic at the time, but they’re valuable learning experiences. Those mistakes tend to make you more disciplined and more aware in the long run.
Name your top three restaurant wine lists
Timberyard in Edinburgh for its versatility and character. Maison Troisgros for a truly classical, benchmark list full of iconic names. And Stand Restaurant in Hungary, which has built one of the most impressive lists in Central Europe through dedication to sourcing producers that weren’t even available on the market before.
Who do you most respect in the wine world?
The growers and winemakers. People often see the finished product but not the risk and work behind it. You only get one harvest each year to get it right, and doing that consistently takes incredible knowledge, patience and resilience.
What’s the most interesting wine you’ve come across recently?
Domaine Takahiko Yoichi Nobori 2023. It feels stylistically Old World but with incredible intensity and purity. It’s a great example of how Japan is starting to produce truly world-class, thought-provoking wines.
What are the three most overused tasting notes?
Probably terroir, balance and minerality – not because they’re wrong, but because they’re often used without context. With guests especially, clarity is always better than jargon.
What’s the best value wine on your list at the moment?
Mark Angeli’s La Lune Amphores 2019 from Ferme de la Sansonnière. It’s extremely hard to source, full of character and complexity, and at around £150 on our list it offers a rare chance to drink something truly allocated without the usual premium you might expect.
What is your ultimate food and drink match?
Tokaji Aszú and hot wings. Sweetness, acidity and botrytis work incredibly well with spice and richness. It’s a pairing that sounds wrong until you try it.
Old World or New World?
They need each other. The New World builds on Old World knowledge while pushing innovation that keeps traditional regions evolving. That exchange benefits everyone who drinks wine today.
What is your pet hate when it comes to wine service in other restaurants?
I try not to have one. Different restaurants have different styles. As long as the team shows confidence, good awareness and genuine hospitality, I’m happy to go along for the ride.
Who is your favourite producer right now?
Domaine Takahiko. I love the focus on savoury, umami-driven profiles rather than obvious fruit. The wines can show forest floor, matsutake mushroom, wild strawberry and subtle spice — they’re very distinctive.
As a head sommelier, what question do you most get asked by customers?
“What’s your favourite wine?” I always say I don’t have one, because choosing just one would mean missing out on everything else. It usually opens the door to encouraging guests to explore something new.
Which wine producing region or country is underrated at the moment (and why)?
Switzerland. There’s huge diversity, fascinating local varieties and serious quality, but very little leaves the country. It makes it one of the most rewarding places for wine lovers to visit.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Ornellaia 1998. It was one of the wines that really opened my eyes early in my career, and knowing Tibor Gál had a hand in shaping that era makes it even more personal for me.