From teenage dishwasher to head sommelier at one of London’s most iconic hotels, Emma Denney’s path has been anything but predictable. With a dancer’s grace and a thirst for discovery, she’s shaking up the wine world—one glass at a time.

“I’ve always worked in hospitality,” says Emma Denney, head sommelier at Claridge’s London and Top 100 Sommelier UK. “I started washing dishes as a teenager, then took a job at a wine bar simply because I needed work.” What she didn’t realise then was that she was stepping into a world that would become her lifelong passion.

While working at the wine bar, Denney enrolled in an in-house wine course. “It was a moment of enlightenment,” she recalls. “I had no idea how vast and deep the wine world was—how much there was to learn and how far you could go.”

At the time, New Zealand wines dominated the scene. “I was hungry for knowledge,” she says. “Then I watched the documentary Somm, and a light went on. I realised I didn’t want to be a general manager—wine was my thing.”

Inspired by Cameron Douglas (New Zealand’s first and only Master Sommelier,and chair judge for Top Sommeliers100 New Zealand ), Denney sought his advice. “I asked him, ‘How do I become you?’” His answer was clear: “Get your WSET qualifications, then move on to the Court of Master Sommeliers.”

That conversation marked a turning point. “If I wanted to reach that level, I had to leave New Zealand.”

The great thing about my job is that every day is different. You never know what guests will ask for—there’s always something new happening.”

Denney’s first year in London was spent at La Petite Maison in Mayfair, where she studied wine intensively on her days off. She later held roles at The Clove Club and Davies and Brook at Claridge’s. When the latter closed, she embraced the challenge of opening Restaurant St. Barts. “It had a smaller budget,” she says, “but I loved the sustainable ethos and the opportunity to build something from the ground up.” Her efforts earned the restaurant a “Best Short Wine List” award.

When Claridge’s called her back—this time as head sommelier—Denney didn’t hesitate. Today, she oversees two restaurants and leads a team of six sommeliers. Despite Claridge’s reputation for luxury, she says the clientele is wonderfully diverse. “We serve the extremely wealthy and guests who simply want the experience. While traditional French and Italian wines are popular, there’s definitely a push for mid-range selections. Everything on the list is delicious,” she promises.

Denney is also attuned to shifting trends. “People are tightening their wallets and drinking less. No- and low-alcohol options are growing fast, so we’re expanding our alcohol-free cocktail collection and offering more wines by the glass.”

She’s particularly excited about the rise of New World wines. South African wines are fantastic alternatives to Burgundy. I want to bring more New World options to Claridge’s—there’s so much quality out there.”

Her personal favorites? “I love Austrian wines and fresh, zippy reds from Germany. Orange wines and longer skin-contact styles are also gaining traction.”

And when she’s off duty? “I’m drinking a lot of beer and cider. Finer ciders are great alternatives to wine—they share so many similarities. I love English craft beers, and I’m lucky to live near several microbreweries in Hackney. But wine is still my first love.”

Denney’s role at one of London’s most iconic hotels might seem steeped in tradition, but she’s proof that innovation is alive and well. “The great thing about my job is that every day is different. You never know what guests will ask for—there’s always something new happening.”