sommelier
Unfiltered: Stefan Neumann MS, Dinner by Heston
Dinner’s head sommelier tells WLC about getting tongue tied when serving Angelina Jolie, spilling fish sauce on one of his diner’s heads, and an unforgettable dinner in Cadiz involving lashings of Krug.
Unfiltered: Nicola Perrone, Orrery
Italian-born Nicola Perrone, head sommelier at French neighbourhood restaurant Orrery in Marylebone, explains how his wine list is “his baby” and reveals that the one wine he can’t get along with hails from his motherland.
Unfiltered: Katie Exton, Lorne
Katie Exton began her career in wine with English producer Breaky Bottom, and went on to become head sommelier at Chez Bruce and The River Café, before opening her own restaurant, Lorne, in 2017.
Unfiltered: Ruben Desport, Alain Ducasse at The Dorchester
Ruben Desport, head sommelier at Alain Ducasse at The Dorchester, shares his early experiences of life as a Belgian-born sommelier in London, and which bottle set him on his path to wine.
Unfiltered: Piotr Pietras MS, Hide
Former footballer and director of wine at Hide, Piotr Pietras, reveals a love of cider, how he has his wife to thank for putting him on the path to becoming a sommelier, and why a Pinot Noir from New Zealand would be his top pick from Hide’s extensive wine list.
“Sommeliers need training” on organic wine, according to Spain’s producers
Staff in the on-trade need “more training” on organically-grown wines to promote their quality, according to one third generation winemaker hoping to transform Spain’s approach to viticulture.