How to interest customers in good wine: Noble Rot

Noble Rot: How to interest customers in good wine

By Joe Lutrario & Hannah Thompson

As a new poll shows the British to be clueless about wine, we asked Mark Andrew, co-founder of Noble Rot wine bar and restaurant for his tips on how to change that

“Sussex isn’t the ‘new Champagne’…it’s better”

“Sussex isn’t the ‘new Champagne’…it’s better”

By Hannah Thompson

Alex Preston is sommelier at the Isaac At restaurant in Brighton, which offers not just an English, but an exclusively Sussex wine list. We caught up with him to talk the rise of English wine, what sommeliers should know, and why diners will all soon...

The traditional role of the sommelier has changed in recent years

Sommelier role changes as restaurants embrace informality

By Emma Eversham

Sommeliers in the UK are increasingly being hired for their ability to match more than wine with food say industry experts as restaurants seek to quench the nation’s growing thirst for drinks such as craft beers and boutique spirits and embrace a more...