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Judges

A B C D E F G H I J K L M N O P Q R S T Y View All

Head of Judging

Christine Parkinson

SWA Head of Judging

Christine Parkinson, Hakkasan’s group wine buyer, is our SWA Head of Judging. She keeps a handle on all of the wines that are put forward by the tasting teams for places on the Gold List.

Team Leaders

Andres Ituarte

Head Sommelier

Coq d'Argent

Angela Reddin

Freelance wine consultant

Charlie Young

Director

Vinoteca

Charlie is a career restaurant person who fell in love with wine and then opened his first Wine Bar. Since then his chain, Vinoteca, has gone from strength to strength.

Christopher Cooper

Wine Buyer/Consultant

Drinkonomics Limited

Christopher Cooper has been a busy man since leaving Soho House and has launched his own consultancy Drinkonomics in the summer of 2014, providing drinks business solutions, wine consulting and creative drinks communication. Putting his vast experience at the Gordon Ramsay Group, Corbin & King and the Soho House Group together, Christopher is delivering clients a fresh approach to drinks; while promoting innovation and creativity to businesses wanting to get more from their beverage department. Cooper says ‘there’s been a lot of interest in businesses considering everything around drinks differently’ and believes he’s ‘providing something that speaks everyone’s language’

Hamish Anderson

CEO

Tate Catering

Hamish Anderson has worked twenty-five years in the restaurant trade as a sommelier, buyer and most recently as CEO of Tate's catering business. The lists at Tate Modern and Tate Britain have won numerous accolades under his guidance. Outside of Tate Hamish consults for the various restaurants and contributes a regular column on wine to Imbibe and The Saturday Telegraph Magazine.

Jade Koch

Consultant

Freelance

Jade is a freelance wine adviser specialising in creating seasonal, energised and award-winning lists for restaurants and shops. She has 18 years experience in London working mainly as a Sommelier and wine buyer (from London suppliers, shipping direct and En primeur) before becoming freelance in 2012. Before that she managed restaurants and worked for a year in a professional kitchen with a Michelin starred chef to be able to understand and create great matches between food and wine. She also judges both food and wine competitions.

Jan Konetzki

Director of Wine

Ten Trinity Square /Hotel /Private Club

In the course of training as a baker, bartender and waiter Jan hit upon his great and enduring passion for wine and fine cuisine. He also discovered the rare talent for the art of the sommelier, a talent soon to be spotted by some of the greatest restaurateurs of our time. Jan then started his career in several Michelin star restaurants, quickly culminating in the position as head sommelier at Restaurant Gordon Ramsay. Today he is celebrated as one of the world's most inspiring and exceptional sommeliers.

Laura Rhys MS

Global Ambassador

Gusbourne

Laurent Richet MS

Head Sommelier

Restaurant Sat Bains with Rooms

Growing up in the Loire Valley, Laurent attended catering college in Saumur where he passed his Sommelier exams. After finishing these, he went on to work at prestigious hotels including La Reserve de Beaulieu in Beaulieu sur Mer, The Hotel de Paris in Monaco, Celtic Manor Resort in South Wales, The Breakers Resort in Florida, Hotel TerraVina in the New Forest and he is now at Restaurant Sat Bains with rooms in Nottingham. During his career, he has had the pleasure of working with incredibly talented and knowledgeable people who have motivated him in wanting to be the best he can be. All his hard work paid off in 2010 when he won the Gastronomy Team of the Year competition and 4 years after starting the Master Sommelier qualification, passed its final level also gaining the Crew Cup. In 2014, Laurent also passed the Sake Sommelier exams.

Lionel Periner

Consultant

Lionel Periner Consulting

Lionel's passion for wine and thirst for knowledge increases year on year. His wine related travels have taken him to France, Italy, Austria, Portugal, the USA and many more. He is equally passionate about his clients' experiences whether it be quality of wine or the service they receive. After working in Michelin starred restaurants in France, he was looking for a new challenge and more open mindedness about wine and found that in the UK. In 2007 he joined Hotel du Vin in Bristol, then moved to a 2 rosette restaurant called Bells Diner after he completed his certified sommelier qualification by the court of Master Sommeliers. He worked with Matthieu Longuere MS at La Trompette (1 Michelin star) in London to increase his knowledge and successfully passed his Advanced Sommelier training. He then moved to the Cotswolds for 4 years as Group Beverage Manager at The Lucky Onion. He then took the position of Head Sommelier at Adams in Birmingham (1 Michelin star). He is currently setting up his business of consulting for professionals and organising some masterclass tastings for private guests. Other awards include: - Winner of Sud de France, Sommelier of the Year 2012 - Winner of Wines of Portugal Sommelier Challenge 2012 - Country Inn Wine List of The year 2014 (Imbibe) The Wheatsheaf Inn, Northleach, Gloucestershire - Imbibe Personality of the Year Awards 2016 shortlisted for Hot Stuff - Harper’s Hot 100 in 2017. N*83

Martin Lam

Consultant

Martin Lam Food & Wine Services

Imbibe Industry Legend, former chef and restaurateur with over 45 years experience, now working as consultant on wine and food related matters. Wine judge for Decanter World Wine Awards. Riesling Fellow. Academician-mentor of Royal Academy of Culinary Arts https://martinlam.co.uk/testimonials

Sarah Jane Evans MW

Freelance

Freelance

Sarah Jane is an award-winning wine writer and wine judge at competitions worldwide. She is the Co-Chairman of the Decanter World Wine Awards and a former Chairman of the Institute of Masters of Wine. She is also a Certified Sherry Educator and Vice-Chairman of the Gran Order de Caballeros de Vino.

Tom Forrest

Consultant

TomFDrinks

Senior Judges

Adam Michocki

Head Sommelier

The Glasshouse

Andre Luis Martins

Head Sommelier / Wine Buyer

Cavalry and Guards Club

Carlos Ferreira

Manager

The Don

Chris Delalonde MS

Beverage Manager

Bleeding Heart Group

Diana Rollan

Group Head of Beverage

D&D

Diana has been in the wine trade for over 18 years. Worked previously as Wine Buyer at Hakkasan Group, she has recently joined D&D as Group Head of Beverage.

Giuseppe Longobardi

Business Manager and Wine Buyer

The Cross Kenilworth, Simpsons and Edgbaston

Guillaume Mahaut

Wine Buyer

ETM Group

Immacolata Cannavo

Head Sommelier

HAKKASAN Mayfair

Immacolata is an experienced Head Sommelier with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Engineering, Restaurant Management, Food & Beverage, and New Restaurant Openings. She is a strong operations professional certified court master Sommelier and obtained WSET l 3 Sake as well as being a Wset educator.

James Fryer

General Manager

Woodhead 17 ltd

Julien Sahut

Head Sommelier

Sexy Fish

Julien Sahut studied hospitality management in France for five years, before venturing to Switzerland, Canada, and now London. He has worked with renowned establishments and chefs, including Susur Lee in Toronto, Hibiscus, and China Tang at the Dorchester. He is currently the former head sommelier of Sexy Fish in London. He also just launched Wine Picker, a wine application for smartphones. Wine Picker is defined by two main goals: to increase users' wine knowledge, particularly across the younger generations, and to help prevent restaurants from failing by improving their overall wine sales.

Mattia Mazzi

Sommelier

The River Cafe

Michael Fiducia

Head Sommelier

The Royal Automobile Club

Nigel Lister

Sommelier

Consultant Sommelier

Nigel has worked with some of London's best reaturant's including; Asia de Cuba, Royal Thames Yacht Club, The Ledbury, Bread Street Kitchen, The York & Albany.

Olivier Gasselin

Wine Manager Operations UK

Hakkasan Ltd

Olivier has been in the wine trade since 2001 and is an experienced sommelier, with stints in the UK, Middle-East and Asia. He is now based in London and has been with Hakkasan since 2011. He is a long-standing SWA judge.

Raphael Thierry

Head Sommelier

Street XO

Sue Jones

Owner

The Harrow at Little Bedwyn

Sue bought The Harrow at Little Bedwyn with her husband Roger in December 1998. They created a destination restaurant in the countryside majoring on the finest food, a substantial amount of wines (currently 900) and professional but relaxed service. Sue runs the front of house team at The Harrow and over the last 10 years, has developed and run annually events such as the Tri-Nations Wine Challenge, the Mamba Awards and the World Sparkling Challenge at The Harrow and all over the world.

Sunaina Sethi

Owner

JKS Restaurants

Sunaina is one third of the trio behind JKS Restaurants, which started with the opening of Trishna in 2008. She is responsible for front of house operations and the wine buying for the group. The group is made of us Trishna, Bubbledogs, Kitchen Table, Gymkhana, Lyles, Bao, Xu, Hoppers, Sabor, Brigadiers and Berenjak.

Tanguy Martin

Wine Manager

New Street Warehouse - D&D London

Tanguy started studying wine making and wine growing from the young age of 16. He has been lucky to have worked beside Gerard Basset for several years. Tanguy joined the London scene around 3 years ago and is now managing the wine department for 4 separate outlets in Liverpool Street, a challenging and exciting position.

Yohann Pinol

Head Sommelier

Wiltons

Judges

Agostinho Leite

Restaurant Manager

ST Moritz Hotel & Spa

I only have WSET level 2, but my passion for wines surpasses that. I get around wines as if it is a second nature to me, love to try and discuss new vintages, new houses, the differences in a vertical tasting, etc. love wines and love to know more.

Alan Bednarski

Head Sommelier

Texture Restaurant & Champagne Bar

Since joining The Texture Restaurant Group in 2016, Alan has risen through the ranks to become Head Sommelier and Wine Buyer at Texture. With almost a decade of hospitality experience, Alan moved from his native Poland to London in 2015 to work at Michelin-starred City Social, before joining Texture’s sister restaurant 28-50 Wine Workshop and Kitchen. Alongside managing the day-to-day running of the bar and cellar, Alan is in charge of seeking out new wines from across the globe, creating innovative cocktails and developing the skills and knowledge of his team across the restaurant and champagne bar. In 2019 Alan will sit his court of Master Sommelier diploma exam.

Alonso Abed

Junior Sommelier

HIDE Above

My career in wine started when I worked in Napa for a year where I was able to taste the latest vintages and compare the different producers, there I also was able to obtain the WSET level 3 and Court of Masters Certified level. For 2018, I have been studying at the Basque Culinary Center, doing a masters degree in Sommelier service, wine history and tourism, and finished working in Akelarre (3 Michelin Stars), where I was able to taste and compare the latest trends of Spanish wine.

Andrea Rossi

Restaurant Manager

Crafthouse D&D London

Andrea worked at a Michelin Star restaurant when he first moved to London. Since then he has completed the WSET Level 3. He is currently working at Crafthouse, a fine dining restaurant in Leeds, where he is in charge of the Restaurant and Wine List.

Antoin UaRuairc

Director / Sommelier

UK Midland Sommelier Ltd

Ant worked in hotel in the Pyrenees for two years after working for 25 years in management. He returned to the UK and qualified with the UK Sommelier Association and with the Association of Italian Sommeliers. He has recently started his consultancy business advising clients on wines and wine choices and staff training, working across a range of establishments in the East of England and the Central Midlands. He also organises sommelier training courses across the central UK region, as well as being a contributor for a variety of on-line publications.

ANTONIO FEDERICO MOCCIA

SENIOR SOMMELIER / EVENT SUPERVISOR

67 PALL MALL

IM AN ITALIAN GUY LIVING AND WORKING IN LONDON IN THE WINE AND HOSPITALITY INDUSTRY FOR 5 YEARS . CURRENTLY I'VE BEEN WORKING AS A SENIOR SOMMELIER AND EVENT SOMMELIER SUPERVISOR FOR A PRIVATE WINE MEMBER CLUB CALLED 67 PALL MALL . I'M CERTIFIED SOMMELIER BY THE COURT OF MASTER SOMMELIER AND A WSET DIPLOMA STUDENT .

Beatrice Bessi

Assistant head Sommelier

67 Pall mall

Beatrice grew up in Italy and has worked in hospitality for 20 years. She is a CMS certified sommelier and is preparing for the Advanced Exam. She moved to London to work as the Assistant head sommelier at 67 Pall Mall.

Carolina W Seibel

Sommelier

Moio Restaurant

Catriona McGregor

Sommelier

The Grove Narberth

Catriona discovered the world of wine in 2015 excited that there existed a profession whereby a person could indulge in great wine and food. Much to say it was a no brainer but to the dismay of her Scottish family, who she thinks had secretly hoped she would get involved in the whisky industry.

Charlie Carter

Sommelier

Ten Green Bottles

Studying towards the WSET Diploma and a wine business BA at Plumpton. I have six years of experience in the hospitality sector and am currently working as a Sommelier in Ten Green Bottles in Brighton.

Chiara Sieni

Senior Sommelier

Bottles group

Chiara has achieved the distinct qualification in WSET level 2 and 3, and recently graduated with honors in French and Italian Wine Masterclass at the West London Wine School. Whilst she was studying she worked as a sommelier in busy restaurants. She started at Petrus in 2014 and moved to Bibendum Restaurant in 2015. From there she worked in Henley on Thames at Shaun Dickens at the Boathouse. Currently she works at Bottles where her focus is on bio-dynamic and organic wines.

Christoph Hons

Senior Sommelier

Park Chinois

Claire Love

Wine Consultant

Loves Consultancy

Having previously owned restaurants for 15 years, Claire now designs wine lists, assists wine buyers and trains front of house teams and Sommeliers in independent restaurants across the Midlands. She has judged for SWA since 2011.

Clémence Guillet

Senior Sommelier/Assitant Manager

Mei Ume Restaurant

Clémence has been working at Ten Trinity Square Four Seasons Hotel since its opening in 2017. She started as a sommelier at the Ten Trinity Square Private Club who host one of the largest selection of Chateau Latour vintage, she was then promoted to senior sommelier of the hotel's Asian restaurant, Mei Ume.

Corina Stanila

Sommelier

La Dame de Pic at Ten Trinity Square

Daniel James Sanna

Sommelier

Hurley House Hotel

Hi, I'm Daniel. I'm the Sommelier and acting beverage director for Hurley House Hotel, a chic boutique hotel in the heart of Berkshire. I have worked in the hospitality industry 11 years, covering a variety of roles, mostly beverage oriented.

Daniel Jonberger

Head Sommelier

Rockliffe Hall

Daniel has worked in the industry for over 28 years. Wine has always been his passion and he has been fortunate to work with many well regarded establishments. During his years he has trained many apprentice Sommeliers who have grown onto higher levels. The wine list that he put together for Rockliffe Hall won a notable award from AA this year. Daniel speciality is to find small, but exceptional vineyards whose wine he then gladly presents on his popular wine flight in the Orangery Restaurant. South America and South Africa is his current interest and he has been very lucky to visit some of the vineyards to extend his knowledge.

Daniel Loughlin

Sommelier

20 Stories

Daniel Minorics

Sommelier

Caprice Holdings - Annabel's

Daniel is currently working for Annabel`s (Caprice Holdings) as a sommelier and is completing his WSET diploma. He is honoured to be able to judge alongside the UK's best professionals at SWA 2019.

Dave Cushley

Sommelier

Prestonfield House

Desiree Russo

Wine Manager

Humble Grape

Elena Serban

Senior Sommelier

Hakkasan

Elisa Soggia

Sommelier

Kai Mayfair

Emanuel Pesqueira

Food and Beverage Operations Manager

Crowne Plaza Hotel

Emanuel is an experienced Food and Beverage manager with a demonstrated history of working in the hospitality industry. He is skilled in wine, catering, the hospitality industry, event management, beverage and menu costing. He is a strong operations professional and has experience working in cruise liners, hotels and private members clubs.

Emily Harman

Wine Consultant/Sommelier

VinaLupa

Emily set up VinaLupa in 2015 in London and began working with restaurants and hotels in the city, by advising them on aspects relating to wine and providing training to food and beverage teams. Since this point the business has grown and expanded and now reaches across a number of countries and markets: the U.K., Germany, the U.S.A and Canada.

Fernando Teixeira

Head Sommelier

Social Wine and Tapas

My background figures on Sales, Buying and Marketing in private companies in the wine sector. Extensive experience in sales, marketing, export, production and distribution areas. Strong focus on sales and marketing strategies, budget control and brand development. During my past experience, I developed I a good level of knowledge of the Portuguese and UK wine markets and a significant set of skills in the decision-making processes within the brand development and the project management to achieve targets and goals.

Fernando Vilas-Boas

Beverage Manager

Paternoster Chop House

With 6 years experience in the wine and cocktail industry, Fernando enjoys working in companies to fully understand their philosophy, style, and consequence of his work.

Francesca Turra

Beverage Manager

Mondrian London

Francesca is an experienced Head Sommelier with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage, Wineries, Hospitality Management. Strong operations professional graduated.

Francisco Macedo

Operations Director

Cliveden House

Francisco is currently the operations director for Iconic Luxury Collection and was previously GM of Bovey Castle. He has has 18 years of experience in the hospitality industry and is a fellow of the Institute of Hospitality, a member of the Champagne Academy, a qualified WSET educator, and a WSET diploma student.

Gabriele Galuppo

Head Sommelier

Theo Randall c/o Intercontinental Park Lane

Gian Giacomo Stella

Head Sommelier

Simpsons Restaurant

Born in Italy 50 years ago, Gian was a graphic designer for 15 years before deciding to turn his passion into a real job. He attended the Sommelier course of the Italian Federation and in 2010 passed the final exam and became an official Sommelier. Afterwards he worked for 15 months in a fine Italian restaurant in Birmingham, then traveled back to Italy where he was working in a bistro as a sommelier and wine merchant for visiting tourists. In that time he passed, with merit, the WSET level 3 qualification. In 2015 he worked for 6 months as a sommelier and cheese taster in the Slow Food pavilion at the Universal Exhibition in Milan, and soon after returned to Birmingham where he started working for the Simpsons Restaurant as Head Sommelier where he is today.

Gianluca Austin-Rizzo

General Manager

Simpsons Restaurant

Leaving home aged just 14 to train at the prestigious CFP Vallesana Hospitality school located in Sondalo near the Switzerland border, Gianluca arrived in England in 1999. His very first position here was to work for Michael Roux Senior at the Waterside Inn in Bray – one of only five restaurants in the UK to hold three Michelin stars – and this fuelled his passion for hospitality even further. Since starting at Simpsons in February 2018, Gianluca has already made an impression on restaurant owner Andreas Antona. Andreas says, “Gianluca not only has an impressive CV but his passion for hospitality is genuine and his customer service skills are excellent. He’s a fantastic addition to the team and with his experience and know-how, I’m sure he can help Simpsons maintain its status as being one of Birmingham’s best.”

Gianluca Sirca

Restaurant assistant manager & bar manager

St Martins Lane

Gianluca is an international hospitality management laureate with an obsession for good wine. He is in love with every aspect of the hospitality industry, actively looking for formation and career development.

Gioele Musco

Sommelier

The Ritz London

Giorgio Scarsella

Sommelier/Assistant Wine Buyer

The Stafford

Giorgio began his career by moving out of his family home at the age of fourteen and attending the Hospitality School of Lavagna. He then started his 5-star experience training at the age of eighteen by attending the summer season at the "Belmond Hotel Splendido" where he fell in love with wine and the restaurant industry. The year after Giorgio went to work for another 5 star company the "Preferred", before traveling to London in 2013 to progress his English. Giorgio started working as a "Commis de Rang" at "Taj 51 Buckingham Gate" and has since moved to "Kona Restaurant" and was promoted to "Chef de Rang" in 2014.

Heesoo Kang

Sommelier

Flat Three Restaurant

Heesoo was born and raised in Seoul, South Korea. She worked and studied hospitality in Australia early in her career. She now lives in London and is currently studying WSET level 4. She has worked in several high end establishments both in Australia and London and is now working at the charming and intimate Flat Three Restaurant.

James Devereux

Wine supervisor

The Wine Kitchen

Janusz Sasiadek

Sommelier

Bottles & Battles

Janusz is a member of the Italian Association of Sommeliers, Sommelier Professionista. He is currently working as a Sommelier at Bottles & Battles in Mercato Metropolitano in London.

Javier Alonso Cardoso

Sommelier

Hakkasan Mayfair

Joseph Lunn

On-trade Consultant Sommelier

Suave Wine

With a background in the hospitality industry, and a degree in Oenology, Joseph helps people make the right wine choices for their business.

Keir Vanner

Senior Sommelier

20 Stories

Leonie Loudon

Wine Guide/Sommelier

The Forgotten Grape

Working in wine tourism for Arblaster & Clarke since 2009, Leonie lived in Naples for seven years as a travel writer and qualified as an AIS Sommelier in 2014. She works freelance as a consultant sommelier, hosts at tasting events, both trade and public, and runs small-group private tours focusing on lesser-known wine growing regions and grape varieties.

Marius Kristiansen

Assistant Head Sommelier

Coq d'Argent

Markus Dilger

Owner & Sommelier

Dilger Sommelier Selection Ltd

Masahito Suzuki

Head Sommelier

Little Social

Masahito has over 20 years general hospitality management experience in Tokyo and London in bar, restaurant and hotel environments.

Matteo Cali

Sommelier

Savoy Grill

Matteo is an experienced Sommelier with a demonstrated history of working in the hospitality industry. He is a WSET Diploma student and is skilled in catering, food & beverage management, hospitality management, and has a keen customer service focus. Matteo has previously attended some of our master classes with SWA team leader, Tom Forrest. He looks forward to judging SWA 2019.

Matteo Furlan

Deputy Head Sommelier

The Ritz London

Matteo has transformed a passion for wine to his job. He is currently working as Deputy Head sommelier for The Ritz in London after exploring Asian and ethnic cuisine id different venue across the Uk. He is currently completing his WSET Diploma and hold the CMS Certified Sommelier.

Matthew Harrowven

Managing Director / Buyer

TAP & TIPPLE

Matthew is a former sommelier, wine buyer and contracted general manager who established a new drinks import and supply company in Asia and the Maldives. After doing so he returned to the UK and decided to set up a business from an idea he had been thinking about for many years. The TAP & TIPPLE was born, a wine-on-tap retail concept aimed add adding value back into local community in rural areas. The Tap & Tipple now operate across the whole of the East of England for private events / retail online & home delivery as well as corporate events.

Mattia Scarpazza

Head Sommelier

Petersham Nurseries

Mattia has participated in the sommelier wine awards for the past 4 years. He says "It is always fun, and it's a great opportunity to discuss wines with fellow sommeliers".

Mattia Tabacco

Senior Sommelier

Hakkasan Limited

Mattia has over 7 years experience in the wine, food and spirits industry, with a strong knowledge of the European terroir, through a long lasting relationship with key traditional and innovative Italian and French winemakers.

Melania Battiston

Head Sommelier

28-50 Wine Workshop & Kitchen

Melania is 22 years old and comes from one of the most beautiful wine regions in the world: Piedmont. She started her career as a Sommelier only 11 months ago but with a great devotion, motivation and dedication she has managed to achieve a number of different accolades... Best 12 UK Sommelier 2018, Best 6 Young Sommelier 2018 and SOMMIT 2019 in NZ. She is currently on the waiting list for the Advanced Examination CMS and will start the WSET Diploma in 2019.

Melania Bellesini

Head Sommelier

The Fat Duck

I was 16 when I felt in loves with the wine world and after many years I work in the industry, I still feel it is a world to be discovered and every day is a learning process. I work at The Fat Duck since 2011 and has been, it is still, one of the most powerful school for my personal and professional development. England is a land where there are not barriers when we are talking about wine, because here all the frontiers are open to receive wines from all over the words and people' s wine curiosity is contagious..

Melody Wong

Assistant Head Sommelier

Ten Trinity Square Private Club

Born and raised in Hong Kong, Melody has worked in Switzerland, Scotland and is now based in London. She was the winner of the New Zealand Winegrowers scholarship in the UK in 2017.

Michael Harrison

Owner & Sommelier

Cuvée 8, Surrey

Michael is a very experienced international wine judge and Sommelier. He has been a sommelier at various restaurants and four of the Hotel du Vin venues. He is also a wine buyer and consultant to a number of top restaurants.

Michal Kozyra

Sommelier

Elystan Street

Michal has been working in industry for 20 years. Wine has always been his passion, that's why after getting experience in hospitality and cocktail industry he come to London to work as a sommelier. Right now he is working as a sommelier in micheline star restaurant Elystan Street.

Mikolaj Harmider

Sommelier

Adam's Restaurant

Mikolaj's adventure with wine started 3 years ago. Before he started working as a sommelier, he studied the WSET Level 2 and Introductory CMS. After passing his exams, he started as a commis sommelier in Hotel du Vin Cambridge and from there moved to London to work with Laure Patry and her team at Social Wine and Tapas. He has also worked at Jason Atherton's other restaurant Pollen Street Social. Since then he has left London to become a sommelier at Adam's Restaurant. He has also since passed WSET level 3 and is a Certified Sommelier with CMS.

Nicola Merighi

Deputy Head Sommelier

Hakkasan Mayfair

Paola Giraldo

Sommelier

Wiltons

Pasquale Moschettieri

Sommelier

Benares Restaurant

Quentin Loisel

Sommelier

Restaurant Sat Bains

Rafael Santo

Sommelier

20 Stories

Riccardo Stefanelli

Head Sommelier

The Chelsea Corner

Sally Murphy

Sommelier

The Small Holding

Sally is a sommelier working at a small restaurant in Kent where they focus on home grown and local produce. Her role is curating the unique and interesting wine list that combines great wines to enhance their customers evening and to create wine flights that compliment their tasting menus. Alongside this role she is a second year Wine Business Student studying at Plumpton College where she will be completing her WSET diploma. Between her job and studying at Plumpton she believes a firm foundation is being built for her within the wine industry.

Sam Weatherill

Restaurant Manager & Sommelier

Etch. by Steven Edwards

Sam has been with etch. since its opening in March 2017 – initially as bar manager, before specialising as sommelier, and more recently restaurant manager. Sam was born and raised in Brighton, and previously held the bar manager position at The New Club on Brighton seafront. With a passion for creating his own syrups and infusing spirits – his latest being a marmite infused sherry – Sam is constantly innovating behind the bar at etch. and is proud of his hugely popular creations on the drinks menu.

Sarah McKenzie

Sommelier

Nut Tree Inn

Sarah is a sommelier at Nut Tree Inn, a well established country pub in Oxfordshire. She has been studying wine for 2 years and has completed her WSET level 3 qualification.

Savvas Symeonidis

Assistant head sommelier

Gymkhana Restaurant

Savvas quit his career in medicine to follow his passion... wine. He is currently at diploma level on the WSET courses and is aiming for the prestigious Master of Wine title.

Sean Arthur

Head Sommelier

Cliveden House

Sean is currently the head sommelier at Cliveden House in Berkshire. Previously he was the head sommelier of the Latymer at Pennyhill park and Gravetye Manor hotel. His main focus in recent years has been to experiment more with "natural" wine styles, utilizing the biodynamic and organic produced wines, as well as unfiltered and amphora aged wines, from all corners of the globe. Selling big name bottles that demand high prices is always a thrill for him, but introducing his clientele to these more unusual wines is far more rewarding in his eyes.

Shane McHugh

Assistant Manager

Antidote Wine Bar

A classically trained sommelier who cut his teeth working with some of London's best chefs' from upscale tapas bars to Michelin Star level. Within that time Shane has spent his time buying and selecting wines for various lists and has also competed in multiple competitions as an individual and also representing his country at European level. Shane now works as the assistant manager of London's best all natural wine bar where he is heavily involved in choosing and selecting the listings. Shane also spends time studying for the Advanced Sommelier which helps him keep in tune with all styles of wine.

Shaun Dunlop

Restaurant Manager

Adams Restaurant

Sonal Clare

Restaurant manager/sommelier

Purnells restaurant

Sonal started working at michelin starred Purnells in 2009 and has been working as the restaurant manager since 2014. He is a keen wine enthusiast and also looks after their wine list consisting of over 250 bins. This year Sonal won Sommelier of the Year at the GQ Food and Drink Awards 2018 and also the Midlands sommelier food and drinks award.

Tatiana Mann

Director

The Vine Eno Gastropub

Tatiana Mann (Pahkmutova) is a UK based Russian wine professional, certified sherry educator and CWW committee member. She holds a WSET diploma along with degrees in both chemical technology and psychology. Currently she is studying for her Master of Wine qualification. She started her career with LVMH in 2000 and has since has her fingers in many pies, for example she has worked for Château Margaux, sales in Selfridges and as a teacher at the Sardinian Forte Village Hospitality 5 star Management School. Tatiana now owns Eno Gastropub The Vine in the UK which has won a Harper’s wine list Award.

Tessa Lidstone

Restaurant Manager

BOX-E

Two years ago Tessa and her husband opened their own tiny restaurant in a pair of shipping containers on Bristol’s waterfront. Their menu is small, seasonal and local produce-led. The wine list, with an emphasis on European wines at the more natural end of the spectrum, changes seasonally, and is designed to help make the food shine.

Thomas Guignard

Sommelier

Le Pont de la Tour

After Thomas graduated with a Bachelor in Business Administration, he started his adventure in the wine industry at Nicolas Wine Merchants. Since then, he has continued to develop his wine education through the Wine Spirit and Education Trust. He moved to Los Angeles to complete a certificate in International Trade in UCLA Extension and worked as a wine specialist for Beverly Hills Wine Merchants. Driven by his passion for fine wine, hospitality and excellence, he decided to move to London to work as a sommelier in the Michelin Star restaurant scene.

Tobias Gorn

Group Beverage and Cigar Buyer and Writer

Boisdale Restaurants

Tobias Gorn started his drinks industry career in 2003. Throughout his wine and spirit studies and since early years, he has always loved whiskies. As a Scotch Malt Whisky Society veteran and ex-head sommelier for Michelin star rewarded establishments, he gained a good understanding of unique premium drinks. He's also an enthusiastic clay pigeon shooter, official shooting instructor, coach and referee, and drinks & cigar writer.

Tomasz Kuszneruk

Manager

Pavilion Wine

How is SWA judged?

To find out more about how the Sommelier Wine Awards is judged and who makes up our judging panels, follow the links below.

How the judging works
SWA 2018 Judges directory
SWA 2017 Judges directory
SWA 2016 judges directory
SWA 2015 judges directory