Tell us about the moment you first became interested in wine
Early on in my career, I worked with a sommelier who had a real talent for introducing us to a wide range of wines and bringing them to life in a way that felt accessible and exciting. Before that, I had my preferences, but I had never truly explored the relationship between wine and food.
How would you describe your wine list?
Our wine list is designed with both clarity and curiosity in mind. It’s important to us that it feels accessible while still offering depth for those who wish to explore further. There’s a good mix of styles and regions – some very familiar, and often local, and others that are a little more unexpected.
Name your top three restaurant wine lists
The Twenty Two, Hide and Fallow, all in London.
Who do you most respect in the wine world?
Jonathan Eichholz, a high-profile Master Sommelier. His online presence is both engaging and informative, and there’s a real clarity in the way he communicates about wine, which I think is rare.
What’s the most interesting wine you’ve come across recently?
Not long ago, I was given a bottle of Goldeneye Pinot Noir from Anderson Valley in California, which I found particularly impressive. It’s one of those well-balanced wines that’s incredibly easy to enjoy. I had it with one of my favourite dishes, duck breast, and it worked beautifully, complementing the richness without ever overpowering it.
What are the three most overused tasting notes?
Toasty, mouth-watering and mineral.
What’s the best-value wine on your list at the moment?
Our Bedoba Saperavi from Georgia. It’s a great wine at a very reasonable price point – full of character, with plenty of depth, yet still incredibly versatile.
What is your ultimate food and drink match?
A good Sauvignon Blanc alongside homemade pasta – you can never really go wrong with that combination.
Old World or New World?
New World, particularly as I’ve always been drawn to North American wines.
What is your pet hate when it comes to wine service in other restaurants?
Wine being served at the wrong temperature.
Who is your favourite producer right now?
Pisoni Vineyard, a family-owned estate in California. I was only introduced to their wines recently, but they made an immediate impression. Their Lucia Chardonnay and Lucia Pinot Noir, in particular, really stood out, both showing a lovely sense of balance and clarity, with plenty of character.
As a restaurant manager, what question do you get asked most by customers?
Our guests often want to know what English wines we serve. We’re very proud of our collection here.
Which wine-producing region or country is underrated at the moment?
Moldova and Georgia. Both countries have incredibly rich winemaking histories and produce wines with real character and individuality, yet they don’t always receive the recognition of more famous regions.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
I would go for a glass of 1086 Nyetimber Rosé. For a last meal, it has to be something celebratory, so definitely bubbles, produced close to home.