Uncorked: Seamus Sharkey
Tell us about the moment you first became interested in wine
I joined The Dormy House (in the Cotswolds) at 18 while it was still privately owned, working with David Field and David Bryan. They were both brilliant in opening doors in the wine world and igniting that passion. Both realised I was keen to learn and hosted private training sessions between services.
Tell us about your wine list at Arcade Food Hall
We wanted to create an accessible list with versatile food-friendly wines, partnering with some of our favourite producers from across JKS on exclusive own-label projects.
Over the course of your career, have you had any wine-related disasters?
There has been plenty of mistakes and slip-ups along the way. But no one has died yet!
Name your top three restaurant wine lists
Hunan in London, Kaia Kaipe in Getaria, Spain, and Vantre in Paris.
Who do you most respect in the wine world?
Barry Phillips at Four Walls Wine. Seen and tasted it all, humble and hard-working.
What’s the most interesting wine you’ve ever come across?
There are too many to name.
What are the three most overused tasting notes?
Minerality, saline, smashable.
What’s the best value wine on your list at the moment
We have done a collaboration label for Arcade Food Hall with Adi Badenhorst, one of South Africa’s top producers. The white, red and rose are all delicious and all available for under £30 a bottle.
What is your ultimate food and drink match?
My guilty pleasure is Nandos and off-dry Riesling.
Old World or New World?
You can’t choose your favourite child...
What is your pet hate when it comes to wine service in other restaurants?
Dismissive and arrogant service from sommeliers.
Who is your favourite producer at the moment and why?
Tom Carsons at Yabby Lake, Australia. Arguably the best winemaker for Chardonnay and Pinot Noir in Australia, he has made a range of more accessibly priced wines in slightly larger volumes. This now means we can pour his Chardonnay by the glass at Arcade.
As a head of wine, what question do you most get asked by customers?
The accessibility of the wine world is growing, with more emerging markets that are now available for consumers to try outside of restaurants. I feel there has been a positive shift with guests now asking to try different, more unusual wines.
Which wine-producing region/country is currently underrated at the moment and why?
After recently completing the wine list at Berenjak Townhouse which is entirely Middle Eastern, we were particularly impressed by the quality of wines from Armenia.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
I’d probably drown my sorrows with a magnum of Champagne.
