Unfiltered: Laure Patry, Social Wine & Tapas

As executive head sommelier at Social Wine & Tapas, part of chef Jason Atherton’s Social Group, Laure Patry oversees the development of wine lists at some 17 restaurants across London, Dubai, Hong Kong and New York. The Loire-born sommelier has worked in the capital for over a decade, spending eight years with Gordon Ramsay, first as assistant sommelier at Claridges and later head sommelier at Maze – a position she took on at the age of just 25. Patry joined Jason Atherton’s culinary empire in 2011, taking the lead at Social Wine & Tapas in Marylebone in 2015 – a retail and wine bar with a focus on smaller producers.

Laure Patry is executive head sommelier at Social Wine & Tapas, part of chef Jason Atherton’s Social Group.

What’s your vintage?
1979.

What’s your go-to drink at the end of a long day?
A beer.

What’s your most embarrassing front-of-house moment?
When I was working at Claridges, while taking a wine order I talked about wine prices to a guest in front of the rest of the table. He was very rude to me but he was right.

If you could give your younger self advice when starting out as a somm, what would it be?
Take every opportunity, work hard, take notes of all the wines you taste, have fun and enjoy each day, whatever happens.

Has a single wine ever given you an epiphany?
Many but still waiting to taste a few.

Which customer habit annoys you the most?
When the guest says the red wine is too cold when it was stored at the correct temperature.

Who is you inspiration in the gastronomic world?
Heston Blumenthal.

What’s your ultimate food and wine pairing?
Palo Cortado and hard cheese.

Where would your fantasy vineyard be?
The Loire, or Burgundy

If you weren’t a sommelier, what would you be doing?
I was studying literature before I got into wine so maybe a translator in different countries.

Which wine (grape/style) do you find it impossible to get along with?
Mass production Pinot Grigio and Prosecco.

Who is the most memorable customer you’ve ever served?
I would have to say the band U2 and Robert Mondavi.

Leave your reply

Most Recent Stories

Amuse-bouches: The latest restaurant news bites

In restaurant news this week: late-night venues express anger at their lack of government support, landlord Shaftesbury announces it has only collected 41% of rents in the first half of the year and Adam Handling introduces Chelsea to wagyu and wine Wednesdays. 

Scottish university students told not to go to pubs

University students in Scotland have been told to avoid going to pubs, bars and restaurants this weekend in a bid to curb the spread of coronavirus.

UK coronavirus curfew like 'shooting the wounded' says top chef

New restrictions imposed on the UK hospitality sector in a bid to slow the spread of Covid-19 have been described by one Michelin-starred chef as tantamount to “shooting the wounded”.

The French Laundry launches lavish US$850 dining experience

Chef Thomas Keller’s three Michelin-starred Napa restaurant The French Laundry has launched a lavish $850 per person private dining experience.

Quarter of hospitality venues believe they could fail in three months

New findings from the British Beer & Pub Association and other hospitality industry bodies show that almost a quarter of their members believe their businesses could fail in the next three months without support.

Most Recent Stories

Amuse-bouches: The latest restaurant news bites

In restaurant news this week: late-night venues express anger at their lack of government support, landlord Shaftesbury announces it has only collected 41% of rents in the first half of the year and Adam Handling introduces Chelsea to wagyu and wine Wednesdays. 

Scottish university students told not to go to pubs

University students in Scotland have been told to avoid going to pubs, bars and restaurants this weekend in a bid to curb the spread of coronavirus.

UK coronavirus curfew like 'shooting the wounded' says top chef

New restrictions imposed on the UK hospitality sector in a bid to slow the spread of Covid-19 have been described by one Michelin-starred chef as tantamount to “shooting the wounded”.

The French Laundry launches lavish US$850 dining experience

Chef Thomas Keller’s three Michelin-starred Napa restaurant The French Laundry has launched a lavish $850 per person private dining experience.

Quarter of hospitality venues believe they could fail in three months

New findings from the British Beer & Pub Association and other hospitality industry bodies show that almost a quarter of their members believe their businesses could fail in the next three months without support.