Tell us about the moment you first became interested in wine...
My family loves wine and when I was very young I would choose the red wine for the main course. I loved venison and always chose Merlot as the tannins were softer for my palate.
Tell us about your wine list at Culture
Our list is comprised of old and new world. When I studied wine, my friends went on to complete their course and have all produced some excellent wines. We want to showcase these as it all forms part of our ethos and storytelling at Culture. We want to keep the list concise and have cellared off list options available. Two of my favourite wines on the list are The Hermit Crab Viognier from D’Arenburg and the Remhoogte Free to Be Carbonic Syrah.
Over the course of your career, have you had any wine-related disasters? eg. dropping an expensive bottle/ordering a case of oxidised Burgundy etc.
Letting a 2009 South African Sauvignon Blanc go way past its best.
Name your top three restaurant wine lists (excluding your own!)
New Yard, Kota, and The Seafood Restaurant.
Who do you most respect in the wine world?
John Salvi, one of the first Masters of Wine. He married my wife’s aunt, Petronella, and I have had many amazing wine experiences with him.
What’s the most interesting wine you’ve ever come across?
Vin de Constance from Klein Constantia, we tasted it in my high school wine group and loved it.
What are the three most overused tasting notes?
This is a food wine, crisp, fresh.
What’s the best value wine on your list at the moment (and why)…
The Blau Cel Organic Blanc, it is an exceptional wine well priced at £28.
What is your ultimate food and drink match?
Springfield ‘Life from Stone’ and Atlantic oysters, the quartz of the terroir and minerality of the oyster are magic together.
Old World or New World?
New World.
What is your pet hate when it comes to wine service in other restaurants?
Not clearing empty glasses and staring at a bubbly glass during dessert.
Who is your favourite producer at the moment and why?
Remhoogte Wine Estate, I know the family really well and they are producing some great wines every season.
At Culture, what question do you most get asked by customers?
Why the name Culture? Culture is inspired by our heritage, travels and way of life. Oysters are cultured, farms are cultivated and new discoveries are made when embracing other cultures. We wanted to create a restaurant highlighting Cornish produce and lifestyle.
Which wine producing region/country is currently underrated at the moment and why?
We have had some great Romanian wines lately.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
A 1982 Chateau Latour.
