Unfiltered: Lukas Hyner
The Czech-born food and beverage manager of Raymond Blanc OBE’s Le Manoir aux Quat’Saisons talks to Douglas Blyde about a standout saignée from England, his chef-patron’s love for the Jura, and a desire for immortality…
Unfiltered: Jonathan Alphandery
Described as “a wine drinkers’ clubhouse”, Planque, located in railway arches in happening Haggerston, is a wine bar, restaurant and members’ club.
Unfiltered: Shiva Gautam
Montys of Kathmandu, Temple Bar became Dublin’s first Nepalese restaurant on opening nearly 25 years ago and today boasts a frankly extraordinarily depthful, often modestly-priced wine selection ranging from accessible to covetable.
Unfiltered: Alessandro Giani, Angler
Alessandro Giani, head sommelier at London’s Angler, on getting into wine via an Italian Sunday roast, and pairing mackerel tartare with Müller-Thurgau from Luxembourg.
Unfiltered: Lucy Ward, Wilder
Head sommelier of London’s Wilder, Lucy Ward, on serving Nebbiolo to Pierce Brosnan and her ultimate food and wine pairing.
Unfiltered: Andrés Rangel, Gymkhana
Andrés Rangel, assistant head sommelier of London’s Gymkhana, on moving from rugby to wine and pairing tandoori masala lamp chops and Côte-Rôtie.
Unfiltered: Savvas Symeonidis, Goodman Restaurant
Savvas Symeonidis, head sommelier of Mayfair’s Goodman Restaurant on moving from medicine to wine, customers that prefer apps to sommeliers, and a first day on the job he’d rather forget.
Unfiltered: Jenny Pagoni, Ampéli
Jenny Pagoni, restaurant director of Greek newcomer Ampéli, on her journey to hospitality via cinematography, an embarrassing encounter with an okra salad, and the perfect match for retsina.
Unfiltered: Wayve Kolevsohn, Ellerman House
Wayve Kolevsohn, head sommelier of Cape Town’s Ellerman House, on carving out new territory in South Africa, her desire to be a winemaker, and fainting in the middle of a restaurant.
Unfiltered: Gaetano Giangaspero, City Social
Gaetano Giangaspero, head sommelier at City Social, on falling in love with red Burgundy, growing grapes on Mount Everest and his favourite food and wine pairing.
Unfiltered: Beatrice Bessi, Chiltern Firehouse
Beatrice Bessi, head sommelier of Chiltern Firehouse, on becoming a sommelier by way of computer science and statistics, being a mind reader, and a memorable encounter with Robert De Niro.