As Chairman in 2023, I have the pleasure of working with Champagne Bollinger as our Presidential House & Taittinger & Charles Heidsieck as Vice-Presidential houses.
We have already had some great events this year, starting with the Alternative Cuvee tasting at an very unusual venue, The Bateau London, followed by the Vintage Tasting at Fora Borough, and then our 64th Annual Dinner at One Great George Street, attended by many Maison representatives from France & the majority of this years Course candidates. With some fantastic wines, with Bollinger's PN TX17 standing out and a perfect pairing from Taittinger with their Nocturne Rose and Berry Pannacotta.
I am looking forward to attending the course with this years Academicians in June, and the regional dinners around the UK & Ireland, in the Autumn.
I’ve been in the Hospitality & Wine industry for over 20 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.