Tell us about the moment you first became interested in wine
In my early twenties, living in Paris, I was captivated by the way wine brought people together, its connection to food, culture, and conversation. That experience at the dinner table lit a fire that’s been burning ever since.
Describe your wine list at Humble Grape and Vivat Bacchus
At Humble Grape, the list spans 26 countries, focusing on sustainable, low-intervention wines from small, independent producers – organic, biodynamic, and crafted with integrity. Every wine has a story, and we take pride in knowing the winemakers personally. At Vivat Bacchus, the list leans heavily into South African wines, celebrating the depth, innovation, and soul of that region alongside a strong global selection.
Over the course of your career, have you had any wine-related disasters?
On opening night at one of our places, as guests arrived and the energy was high, a huge wall mounted rack of wine glasses crashed to the ground at the front of the room – shards everywhere. To make it worse, a drain had blocked and started overflowing at the back, all at the same time. A proper baptism of fire.
Name your top three restaurant wine lists
Cloth, Noble Rot and The 10 Cases (all in London).
Who do you most respect in the wine world?
The small growers who pour their soul into creating honest, distinctive wines, and the front-of-house professionals who bring those wines to life at the table every night.
What’s the most interesting wine you’ve come across recently?
A delicate, elegant Cabernet Franc from Union Sacre – vibrant and perfect for summer. And a Palomino from Blackwater Wines – unconventional and thought-provoking, pushing the boundaries of what that grape can be.
What are the three most overused tasting notes?
Mineral, expressive, and smooth.
What’s the best value wine on your list at the moment?
The Plasir Cabernet Sauvignon from South Africa – at about £35 a bottle it drinks like something two or three times the price. Plush, structured, and quietly rebellious.
What is your ultimate food and drink match?
Chablis and oysters. The marine soils in Chablis seem to have been created for this pairing – pure, bracing, and utterly timeless.
Old World or New World?
Both. But I’m especially drawn to New World regions like South Africa, which are innovating while still respecting tradition.
What is your pet hate when it comes to wine service in other restaurants?
Wine served too warm. Red at room temperature when the room is 25°C is a crime. Also: dirty glasses, overfilling the glass, and making me wait too long for that first sip.
Who is your favourite producer right now?
Blackwater Wines – they’re pushing boundaries in South Africa with creativity and restraint at the same time. Wines with soul and precision.
As a wine bar owner, what question do you most get asked by customers?
“What’s your favourite wine?” – which is like asking someone to pick their favourite child!
Which wine producing region or country is underrated at the moment?
South Africa. It consistently delivers world-class quality and innovation, with outstanding value and sustainability baked in – still criminally under-appreciated globally.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
A double magnum of Domaine de la Romanée-Conti. I’ve never had it, but if it really is the pinnacle, I’d want to savour it properly – and in a format big enough to stretch the experience as long as possible.
Dining and Cooking