SUBSCRIBE

News > People

Yohann Jousselin: Sommeliers need to be proud and adaptable

By Becky Paskin , 02-Jun-2011
Last updated on 02-Jun-2011 at 12:48 GMT

Yohan Jousselin is the 2011 UK Sommelier of the Year
Yohan Jousselin is the 2011 UK Sommelier of the Year
Loading...

An exceptional sommelier is proud of his work and adaptable to any given situation, according to the UK Sommelier of the Year 2011, Yohann Jousselin.

Speaking with BigHospitality at the awards dinner for the annual competition, organised by the Academy of Food and Wine Service, Jousselin said a good sommelier always ensures customers feel special on every occasion.

Understanding the guest and adapting yourself to every table are important qualities, he said, as is being as proud to sell a £20 bottle of wine as you would for a £6,000 bottle.

The Vineyard at Stockcross head sommelier claimed the UK market is the best in the world in which to learn the trade of sommeliery, and imparted some words of advice to other sommeliers hoping to follow in his footsteps.

Click here to find out how Jousselin won the UK Sommelier of the Year 2011 competition after six attempts.

Subscribe to our FREE newsletter

Get FREE access to authoritative breaking news, videos, podcasts, webinars and white papers. SUBSCRIBE
Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

#SocialRestaurant: How to use Twitter effectively

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...

National Chef of the Year Award 2014

National Chef of the Year Award 2014

Organised by the Craft Guild of Chefs, the National Chef of the Year competition...

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Speaking to BigHospitality at The Restaurant Show, Adam Bennett, who is representing the UK...

Tom Kerridge pubs interview

Tom Kerridge: 'It’s not about success, it’s about getting better every day'

In an exclusive interview with BigHospitality at the Restaurant Show, Tom Kerridge explained why...

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

Michael Lecouteur, executive chef of Mews of Mayfair, recently told BigHospitality the secrets behind...

James Knappett and Sandia Chang: ‘It’s all down to our staff’

James Knappett and Sandia Chang: ‘It’s all down to our staff’

In another BigHospitality interview at the Restaurant Show 2014, James Knappett and Sandia Chang,...

Restaurant Show: Day two highlights

Restaurant Show: Day two highlights

The Restaurant Show continued yesterday (7 October) at Earls Court. Here are some of...

Clare Smyth: 'You can never lose focus'

Clare Smyth: 'You can never lose focus'

Clare Smyth talked to BigHospitality at the Restaurant Show 2014, telling us why she...

Restaurant Show 2014: Day one highlights

Restaurant Show 2014: Day one highlights

The Restaurant Show kicked off at Earl's Court yesterday (6 October). Here is a...

60-Second Skill: The perfect latte

60-Second Skill: The perfect latte

With the growth of coffee culture in the UK in recent years, having a...

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets...