I’ve been in the Hospitality & Wine industry for over 15 years, originally starting in small Country House Hotels, working my way up to Senior Food & Beverage Management within 5 Star hotel & resorts, working with Michelin Star Chefs & award-winning wine lists. In 2016, I crossed sides, to work for William Grant & Son’s & Piper-Heidsieck and now work as an International Account Manager for Pernod-Ricard, with Perrier-Jouët & G.H.Mumm Champagnes.

I started enjoying Champagne at a relatively young age and tried my first Dom Perignon & Cristal before the age of 20, so was eager to continue my experience & learning. I attended the course in 2014, and have many fond memories Ranging from, watching a young sommelier try to sabarage a quarter bottle with a butter knife, to being invited into the Charles-Heidsieck Oenothèque, and as a group deciding upon a bottle to open. As it was one of groups birthday that day, we chose a bottle from his birth year, a 1979 Champagne Charlie en Magnum, un-disgorged. A very special bottle, enjoyed with new friends.

I will usually defer to wine in any situation, with Champagne a favourite, and I am always impressed by Champagne Charles Heidsieck’s Brut Reserve.