How did you get started?
Like most things, luck has its part to play. I had done my WSET courses while working as a waiter and supervisor at Brian Maule. I left there to pursue a wine role and, two years later, I applied and got the sommelier position at the Old Course Hotel (via a stint as Restaurant Manager at Michael Caines Glasgow). Keeping a keen interest in wine, working with different merchants and knowing people all helped. Then the opportunity arose to come to One Devonshire Gardens and I jumped at the chance of the challenge.
What’s the best piece of advice you could give anyone looking at a career within the hospitality industry?
Work at the best places you can. Keep your head down, work hard and learn as much as possible. Taste everything both food wise and wine, there is so much to learn and understand. And enjoy it, it's a brilliant industry full of great people.
Where would you like to see yourself in 5 years time?
I really hope I'm still working with wine and food. I'm sometimes asked if I would ever go into sales/retail, but I think I'd miss the buzz and push of service too much. Seeing the guests reaction to the food and wine pairings is fantastic.
If you could only be drink one wine in the world, what would it be & why?
Really hoped you wouldn't ask this one....I'm very lucky to have tried and sold some of the great wines of the world and it's difficult to pick one wine out of them all. So, I'll be difficult and say if I could only drink one type, it would probably be Pinot Noir.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
The menu is decadent ( well, why not?)
Foie Gras to start. Grouse main then cheeses and tarte Tatin to finish.