Meet the Students of 2026...

Champagne Academy
21 hours ago
12 min read

With less than four months to go until this year’s course, I’m delighted to announce our 2026 students.

A huge thank you to all the Houses who participated in the selection process. This year we received more applications than ever before, making the decision incredibly difficult — a true testament to the passion and talent within our industry.

Back in 2017, when I was fortunate enough to take part in the course myself, it was quite simply the best week of my entire hospitality career. I cannot wait to return to Champagne with this year’s cohort and share what I know will be another unforgettable experience.

Craig Bonner

Chairman

Imogen Glithro

Foodbuy UK&I (Compass Group)

Category Development Manager - Wine & Sparkling

Imogen is a wine and hospitality professional specialising in category strategy, premiumisation and consumer insight within the UK on-trade. She is Category Development Manager for Wine at Foodbuy, part of Compass Group, the world’s largest foodservice business. In this role, she leads the strategic direction of wine and sparkling across a diverse portfolio of sectors, working with suppliers, operators and producers to develop commercially strong, future-focused ranges.

Her work focuses on balancing performance with evolving consumer expectations - from premiumisation and trading up to sustainability, moderation and the growing demand for experience-led drinking occasions. Imogen works closely with leading distributors and producers to identify emerging trends, optimise wine lists and ensure Champagne and sparkling wine remain relevant and compelling across multiple hospitality environments.

Previously, Imogen was the sole wine buyer for a £1.2bn national wholesaler, responsible for product sourcing, range development and supplier partnerships. Her earlier career in food and drink trend analysis at Tesco and WGSN also provides a strong foundation in consumer behaviour and long-term market forecasting.

Alongside her professional role, Imogen is currently studying for the WSET Diploma. She is also the founder of Fizz in the City, an education and content platform dedicated to making sparkling wine more accessible and relevant to modern drinkers. In addition, she writes a regular wine column for Essential Magazine in Spain, where she shares insight into regions, styles and the evolving culture of wine and hospitality.

Together, her work combines technical knowledge, commercial expertise and a strategic understanding of how Champagne can drive both value and experience within contemporary hospitality.

Callum Gardener

Nickolls & Perks Ltd

Director

I am a 4th generation family member and director of Nickolls & Perks Ltd. one of the oldest wine and spirit merchants in the world, dating back to 1797.

I started out helping in the company's 16th century cellars at a young age, but my passion for wine ignited whilst at university when I was fortunate to taste a a couple of Burgundy and Bordeaux wines during Christmas.

In 2012, I joined the family business full-time and, soon after, achieved my WSET Diploma qualification. A few years later, I joined the Midlands Wine & Spirits Association as a council member.

I love everything wine but have a particular interest in the wines of Bordeaux, Burgundy, and, of course, Champagne and do my best to commit to an annual pilgrimage to all three regions, whether that's for business or pleasure!

Manav Joshi

Edwardian

Food & Beverage Operations Director

Manav is an accomplished Food & Beverage Operations Director with over two decades of experience in luxury hospitality. A hospitality graduate in 2000, he began his career in 2003 before relocating to London in 2004. His career has been closely aligned with Edwardian Hotels London, where he has played a defining role in shaping and evolving the group’s Food & Beverage strategy.

His leadership journey at The May Fair Hotel culminated in his promotion to Food & Beverage Manager in 2012. In 2015, he joined the Food & Beverage Service Excellence team as Food & Beverage Development Manager, leading the successful re-launch of the May Fair Bar and the launch of May Fair Kitchen and Monmouth Kitchen.

Between 2017 and 2019, Manav spearheaded the opening of three additional kitchen concepts across the portfolio, including the iconic Peter Street Kitchen, while driving innovation and operational excellence across multiple properties. His success in combining concept creation with strong commercial delivery led to his appointment as Group Food & Beverage Manager, where he assumed responsibility for the entire Food & Beverage portfolio across 12 hotels.

In 2021, he played a key role in the opening of The Londoner, recognised as the world’s first super boutique hotel, successfully launching its extensive and distinctive Food & Beverage offering. In October 2023, he was promoted to Food & Beverage Operations Director.

Known for leading large, high-performing teams, Manav has driven operational restructures, strengthened commercial performance, and built strategic partnerships within the beverage industry. Continually challenging the status quo, he remains focused on delivering service excellence, innovation, and sustainable growth in an evolving hospitality landscape.

Gabriella Molnar

Adare Manor & The Oak Room

Resturant Directors

My name is Gabriella Molnar, and I am currently based in Limerick, Ireland. I work at Adare Manor as Restaurant Director of The Oak Room, our Michelin-starred restaurant.

Throughout my career, I have worked in several luxury establishments, where I’ve had the opportunity to work with some truly fascinating wine lists. I have always been a passionate wine and Champagne enthusiast. What fascinates me in is not only the taste, but also the stories, history, and craftsmanship behind every bottle. I grew up near Tokaj region in Hungary, so wine has always been a natural part of my life. Being surrounded by such a historic wine region deeply shaped my appreciation from an early age.

What excites me most about wine and Champagne is the endless discovery — the different flavours, styles, traditions, and the incredible dedication that goes into every bottle. There is always something new to learn, and that is what keeps my passion alive.

Caitlin Rowley

The Angel at Hetton

Head Sommelier

I have recently accepted a new role as Head Sommelier of 5 rosette, 1 Michelin Star restaurant, The Angel at Hetton & I am currently in the process of selling my house and relocating to start my new position. I found my passion for champagne, wine & hospitality through fine dining restaurants. Over the past few years, I have developed my sommelier skills and wine knowledge at Askham Hall & have been privileged to have great mentors in my wine career. I am very much looking forward honing my skills and experience to take on a new challenge at the Angel, alongside my husband, who will oversee restaurant operations. Outside of work (and wine!) you will find me at the stables, with my beautiful horses, they certainly keep me busy. I love being outdoors, enjoying nature & all that the rugged North of England has to offer. Attending the prestigious Champagne Academy, has been a goal of mine for many years now, I am so excited to learn from the best, meet new people & to further develop my understanding and appreciation of the Champagne region.

Elizabeth Mellish

Gleneagles Town House

Head Sommelier

Elizabeth started her career in hospitality at a young age working at the prestigious member's club, Skibo Castle in Scotland. Since then, she has worked for some of the best hotels in the world and fell in love with the wine industry. Currently working as the Head Sommelier for Gleneagles Townhouse, Edinburgh. Elizabeth has a first-class Master of Science in Viticulture and Oenology from Plumpton College and has work published in the Journal of Sensory Science. In 2024 she was listed in Harper's Wine and Spirits 30 under 30.

Carl Evans

Saxtys Wines - Secret Bottle Shop

Sales Director

As Sales Director at Secret Bottle Shop, I’m responsible for driving the growth of the business while keeping true to who we are as an independent, customer-focused wine and spirit’s merchant. A core focus of my role is our e-commerce platforms, where I oversee all strategy for scalable growth across both B2C and B2B channels.

Alex Little

Sainsbury's

Buyer - Champagne & Sparkling Wine

I am currently the Buyer for Champagne & Sparkling Wine at Sainsbury’s, having been in role for nearly 3 years.

I’m by no means a wine industry ‘lifer’ – leading up to this point, I’ve had a 15-year career in retail buying, managing categories from luxury skincare in travel retail through to ice cream in supermarkets – 10 years and counting at Sainsbury’s.

With a love of wine and having visited vineyards all over the world, I spent years looking out for a buying role in wine. I was finally able to merge my personal and professional interests when I landed the ‘dream’ role (as people often tell me…) of Champagne Buyer in 2023!

My first proper experience of Champagne was a jeroboam of Cristal being cracked open at a wake! That was the start of the engendering of a love of Champagne, highlighted by a long weekend spent in Epernay a few years ago where my then-girlfriend/now-wife and I visited several Champagne houses, and of course drinking a lot of delicious Champagne.

My job presents plenty of challenges (particularly given our overtrade on Champagne), but it has been an unbelievable experience to visit producers, talk to winemakers and deepen my understanding of this incredible region and industry, and I cannot wait to take my knowledge to the next level on the Champagne Academy course!

Serena Guidolin

Public House Group

Group Wine Manager

Back in Italy, I studied tourism and languages, which gave me a strong foundation in culture, communication, and hospitality. Shortly after completing my diploma, I moved to France for a year to master my French, and then to London, where I still live today. It was here that my curiosity for wine began to grow, a curiosity that quickly turned into passion.

Over the past seven years, I have dedicated myself to building a career in the wine industry, continuously learning and evolving. For the last three years, I have been responsible for the wine program at Public House Group, where I oversee wine selection, development, and the overall guest experience across the group’s venues. I am passionate about combining technical knowledge with storytelling, creating meaningful and memorable experiences through wine.

I am currently completing my WSET Diploma, which has been an amazing journey, and I am already looking forward to pursuing further specialisations once I graduate. I am also a proud member of the Ordre des Coteaux de Champagne since 2024.

Travel (in nature), wine, and people are at the heart of everything I do.

Valerio Vallani

The Fife Arms

Head Sommelier

I am Valerio, and I come from Verona, city of wine and love. I still remember the first wine I ever tasted: a sweet Sangue di Giuda in the small wine bar of the village where I grew up. Even as a teenager, my passion for gastronomy had already begun to take shape, and while studying, my early jobs in hospitality gave me the chance to “invest” my earnings to explore restaurants in search of new flavours and wines to discover.

I studied Communication at Verona University while also attending the AIS Italian Sommelier School. In 2014 I participated to the Erasmus program in Zaragoza and I moved back to Spain in 2016, seeking new perspectives and professional growth. There, I was lucky to find a job as a junior sommelier at El Bohío, the Michelin starred restaurant owned by Spanish MasterChef judge Pepe Rodríguez. Although brief, that experience taught me immensely and opened the door to opportunities in wineries and restaurants across Ribera del Duero and Rioja. During that period, I also completed an internship at Álvaro Palacios’ winery while studying for a master’s in International Business.

Determined to broaden my horizons further, study WSET, and work in a country where I could taste wines from all over the world, I embraced the opportunity to move to Scotland and join The Fife Arms. Adjusting to the cultural change and the language was challenging at first, but I quickly fell in love with the hotel, with Braemar, and with the spectacular beauty of the Cairngorms.

After leaving the hotel for a couple of years to pursue further professional development, I returned two years ago, guided by a deep affection for the area. Within a year and a half, I became Head Sommelier, and today I lead the wine programme of one of the Highlands’ most iconic hotels, curating a list of around 500 labels with a strong focus on Champagne, French classics, Alpine wines, and, of course, the great wines of Northern Italy.

Stefan Liperowski

Opheem

Head Sommelier

Born and raised in Tbilisi, Georgia, Stefan Liperowski’s path to wine began unexpectedly in Kraków, where he discovered his passion at the tender (…and admittedly slightly illegal) age of 17. Immersed in a city alive with bottles from across Central and Eastern Europe, he built a deep respect for the classics while nurturing a curiosity for unusual varietals and the hidden gems that sat just off the mainstream map.

Stefan joined Opheem in 2021, embracing the exhilarating challenge of pairing wine with the restaurant’s progressive Indian flavours. Since then, he has crafted a wine program that evolves as dynamically as the kitchen itself. His approach is rooted in flavour extraction, championing forgotten regions, under‑explored producers, and remarkable bottles that reward an open mind.

For Stefan, the beauty of Opheem lies in its guests; people who arrive ready to explore, eager to taste something different, and willing to follow him a little off the beaten track.

Obviously, nothing works better with Indian flavours than champagne!

Claude Millee

Glenturret LTD

Resturant Manager

Born in New York City to a French father and British mother, at the age of nine I moved to Edinburgh where I spent the majority of my formative years. I went on to university in Lyon to study International Hotel and Foodservice Management at the Institut Paul Bocuse, where I quickly realised my future was in this industry. I specialised in Wine & Beverage management in my final year. Post graduating I returned to Edinburgh to pursue my career as a sommelier in Michelin starred restaurants such as Martin Wishart and Andrew Fairlie. I had a biref stint working in the off-trade at WoodWinters Wines & Whiskies. Today, I am in my third year at the Two Michelin star Glenturret Lalique Restaurant where I was recently promoted to Restaurant Manager from Head Sommelier. In 2025 I was thrilled to be named in the UK's Top 50 Sommeliers by Sommelier Edit as well as Harpers.

I travel 2-3 times a year to Italy to visit my wife's family, I have developed a real passion for their wines. I also love the wines of France and the western coast of the United States

Edward Dennis

Corrigan Collection

Head of Wine

My name is Edward Dennis, and I am currently the Senior Retail Manager at the flagship store of Jeroboams. I joined Jeroboams in 2016 and have progressed steadily through the company into my current managerial role. Over the years, I have developed strong commercial awareness, and a deep understanding of fine wine and Champagne retail. My journey into wine began in the vineyards. I worked harvests in Australia and in Argentina, including in Mendoza, where I gained first-hand experience of viticulture and winemaking.

Working closely with growers and winemakers gave me a practical understanding of terroir, production methods, and the dedication required to craft exceptional wines. Those experiences shaped the way I approach wine today — with respect for origin, authenticity, and quality. Since moving into retail, I have combined that hands-on vineyard knowledge with customer engagement and team leadership. At Jeroboams, I play an active role in deciding which Champagnes are selected for our flagship store. I work closely with our buying team to evaluate producers, styles, and market trends, ensuring that our range reflects both excellence and the evolving interests of our customers. Champagne has become a particular focus for me, both commercially and personally. I am passionate about understanding house styles, grower Champagnes, and the nuances that make the region so unique. I am committed to continuing my professional development and deepening my expertise, and I am excited about the opportunity to further expand my knowledge through the Champagne Academy.

Michael Morgan

The Finest Bubble LTD

Manager

Originally from Cardiff, Wales, I moved to London to pursue a career in acting — a decision that ultimately led me down an unexpected but incredibly rewarding path. In 2020, I joined The Finest Bubble in what I assumed would be a temporary, part-time role packaging champagne. What began as a short-term position quickly evolved into something far more significant.

Within six months, I stepped into the role of Office Manager, taking responsibility for inventory management, client relations, and working closely with our portfolio of champagnes on a daily basis. Being immersed in both the operational and client-facing sides of the business gave me a deep appreciation not only for the product itself, but for the craftsmanship, heritage, and relationships behind every bottle.

As my interest developed, I began attending tastings across London to broaden my understanding of the region and its producers. In 2023, I had the privilege of visiting Champagne Louis Roederer and Champagne Henriot, where I tasted new releases and back vintages alongside the winemakers and toured their historic cellars. At Louis Roederer we did a comprehensive Vins Clairs tasting. Experiencing Champagne at its source was a defining moment, deepening both my knowledge and respect for the artistry and precision involved in its production.

In 2023, I attended the Ordre des Coteaux de Champagne at the Palace of Versailles — a truly memorable experience that reinforced the history and prestige surrounding the region. Through my work at The Finest Bubble, Nick has also introduced me to several Champagne Academy tastings and events in London, further expanding my education and exposure within the industry.

Today, I have developed a genuine passion for champagne and continue to broaden my knowledge wherever possible. What started as an unexpected opportunity has become a meaningful professional journey.