Tell us about the moment you first became interested in wine
Immediately after I completed my WSET Level 1.
Describe your wine list at Pyro
Organic and Mediterranean.
Over the course of your career, have you had any wine-related disasters?
I once had a case of Coche-Dury Meursault where four out of the six bottles were oxidised. They had a price tag of £1,000 per bottle.
Name your top three restaurant wine lists
Frog by Adam Handling, Sketch and Hide (all in London).
Who do you most respect in the wine world?
My mentors Christine Parkinson and Master of Wine Tobias Brauweiler.
What’s the most interesting wine you’ve come across recently?
Aspelia Bosinakis 2024 Moschofilero.
What are the three most overused tasting notes?
Dry, buttery and fruity.
What’s the best value wine on your list at the moment?
Anatolikos Fine Mavroudi 2022. It shares similar characteristics with Vega Sicilia and Super Tuscans, but at a fraction of the price.
What is your ultimate food and drink match?
Rosé with grilled fish.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
Listing wines at a high price point just because they are currently trendy.
Who is your favourite producer right now, and why?
Hatzidakis Winery in Santorini. They produce distinctive wines that respect the terroir. Their Assyrtiko is a standout.
As a sommelier, what question do you most get asked by customers?
Is it dry?
Which wine-producing region or country is underrated at the moment?
Avdira and Xanthi in Thrace, Greece. There are some really powerful whites and reds coming from this area.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
It’s got to be a Clos St Hune Riesling Trimbach 2008. It was the first premium wine I tasted when I became a sommelier.