For the Hospitality Industry
I have worked in restaurants as a sommelier and managed them, sold wine to them and drunk wine in them, all around the world. Having seen both sides of the business, I want to help restaurateurs discover the best tools and techniques to promote and sell wine, so that it contributes to the success and profitability of the business.
As a highly experienced wine consultant to the on-trade for the last 30 years, I have helped restaurants, hotels and clubs choose the best suppliers, structure a profitable wine list and train staff to be knowledgeable and confident.
I research, create, and update wine lists, seeking the best wines at the best prices, with the aim of complementing and enhancing the restaurant's overall offering, of impressing their clients and ultimately, of being commercially successful.
Diners appreciate expert knowledge and advice. Staff are buoyed up by the self-confidence that knowledge brings. As an Approved Programme Provider for the Wine & Spirit Education Trust, I run courses up to and including Level 3. I also develop bespoke training courses from which both staff and business benefit.
Consumer thirst for knowledge about wine is huge. Tutored wine tastings and themed dinners are a great way to connect with your customers and enhance your restaurant's wine values. I can help put consumer friendly tastings together with the support of suppliers and generic bodies.
Restaurants I have worked with
Camino, The Bleeding Heart, Lobos, Brindisa, Moro, Quilon, the RAC, The Great Northern Hotel, Fortnum & Mason's, The Dorchester, Jamie Oliver's Fifteen, The Cinnamon Club, Groupe Chez Gerard, Searcy’s, Sonny’s Restaurants, Villandry, Gruppo and The Zetter.