Sommelier InterviewsSynaesthesia, Solaia, and the Scent of Home: Cathryn Bell of The Grove, NarberthOne might expect the head sommelier of one of Wales’ most acclaimed restaurants to be stern - perhaps a disciple of the Parisian school, armed with a crystal decanter and a withering frown. But at Fernery restaurant, cradled within The… Upcoming Events There are no upcoming events. Desiree Chantarasak: Be Yourself, But Know Your MarginsAt AngloThai, Michelin-starred mere months after unbolting its doors, Desiree… Matilda Tsappis: From ads to sakeMatilda Tsappis used to work in the The City. Now she owns and runs Killiecrankie House with her chef husband in Perthshire >> read more Stuart Skea: Lyla, Edinburgh’s Rising StarLyla is a statement of precision, personality, and poise, shaped not only by the finesse of chef … read more >> Latest Jobs See more Jobs Drinks ArticlesMASI Future Sommelier 2025: A Fresh Pairing of Talent and TerroirWhat if the next great sommelier isn’t polishing glasses in a fine dining room, but pulling pints in a pub - unaware that a world of vineyards, vintages, and possibility lies just around the corner? MASI Future Sommelier 2025 is… Alcohol-free is the new vegan...the "landscape and opportunities for quality drinks that are alternatives to wine or spirits is opening up quickly." ... read more >> Alcohol-free drinks are changing: No & Low grows upAhead of Sommelier Edit's first No & Low Summit to inspire sommeliers on why alcohol free drinks are a must, we asked ... read more Christmas drink recommendations by top sommeliersWhat will the best sommeliers in the UK be drinking… Why sparkling tea is leading the waySparkling tea has created its own niche in hospitality. Understanding… Romain BourgerThe UK's number one sommelier Romain Bourger; being a sommelier… Recent NewsSynaesthesia, Solaia, and the Scent of Home: Cathryn Bell of The Grove, NarberthOne might expect the head sommelier of one of Wales’… MASI Future Sommelier 2025: A Fresh Pairing of Talent and TerroirWhat if the next great sommelier isn’t polishing glasses in… Desiree Chantarasak: Be Yourself, But Know Your MarginsAt AngloThai, Michelin-starred mere months after unbolting its doors, Desiree… The Roussillon food and wine pairing guideIn the south of France Stefan Neumann MS discovers the wines of Roussillon have had a wild journey of surviving ... >> READ MORE Matilda Tsappis: From ads to sakeMatilda Tsappis used to work in the The City. Now she owns and runs Killiecrankie House with her chef husband in Perthshire >> read more Stuart Skea: Lyla, Edinburgh’s Rising StarLyla is a statement of precision, personality, and poise, shaped not only by the finesse of chef … read more >> Alcohol-free is the new vegan...the "landscape and opportunities for quality drinks that are alternatives to wine or spirits is opening up quickly." ... read more >> The sustainable hybrid Stevan MillerSommeliers have to be beverage-hybrid to sustain their careers, according to Chicago-based ... read more ArchiveThe sustainable hybrid Stevan MillerSommeliers have to be beverage-hybrid to sustain their careers, according to Chicago-based ... read more Alcohol-free drinks are changing: No & Low grows upAhead of Sommelier Edit's first No & Low Summit to inspire sommeliers on why alcohol free drinks are a must, we asked ... read more Tinwood Estate’s PDO Sussex sparkling winesDriving around the south coast of England twenty years ago… Vanessa Stolz: Green stars & NorthumberlandVanessa Stolz was raised in Alsace, France. This cultural melting pot, combined her father's love of ... read more Vincenzo Arnese and the art of serviceVincenzo Arnese is ranked number 2 in the annual Top… A New Chapter: Cyril Brun’s Quest for Precision and Expression at Ferrari TrentoCyril Brun, the Chef de Cave at Ferrari Trento, is… A journey to the heart of Italy’s Valpolicella regionIn the heart of Italy's Veneto region, nestled between the… The luxury of lees ageingLees are essential to making quality sparkling wine. Sommelier Edit…
