Q&A: Natalja Senina, head sommelier, Chewton Glen Hotel
Passionate, engaging, unpretentious: Natalja Senina is one of the top wine professionals working in the UK today. After an idyllic childhood in the coastal city of Liepaja, Latvia, the intrepid sommelier considered a career in athletics before moving to England with her family. Then the wine bug started to bite – Senina completed her WSET course in London, eventually finding mentorship in the hospitality sector. Honing her craft by emphasising a potent mix of academic learning, personal growth and hands-on experience, Senina now curates an award-winning wine list at the Chewton Glen Hotel in the New Forest. Over a well-earned Gin & Tonic, she talks to James Lawrence about her first sip of Georgian wine, the rise of English sparkling, and what the trade can do better.
Where did you grow up?
I grew up in Liepaja, Latvia – a beautiful coastal city on the Baltic Sea with a rich cultural heritage. It is a city which has its own charm, a place where you can relax and enjoy yourself, feel creative and it is where I go to recharge my batteries, where I am close to the sea and where the wind constantly blows – it is invigorating.
Do you remember your first glass of wine?
It was when friends from Georgia brought wine made by their grandfather in a qvevri, it was deep golden in colour and smelled of honey and dried meadow flowers. I can still recall the curiosity and excitement I felt trying something so new and different.
What were your ambitions as a young adult?
As a young adult, I was passionate about athletics and focused on becoming a successful long-distance and hurdles runner. I always pursued excellence in everything I did, including my sports career. It may seem funny, but years of training help me in my work and in achieving my goals even now. First, it is physical training to withstand the pace and stress of a restaurant service. Also, concentration and decision making. And the most important ability, to relax and recharge.
When did you first consider a career as a sommelier?
When we moved to England with the family 11 years ago, we only dreamed of a better future for our daughters. A country full of opportunities to prove yourself and do what you love or make your dream come true. I soon realised that I could achieve something to make my daughters proud of me as well.
I started with the Wine & Spirit Education Trust in London, focusing more on spirits and their distillation and ageing. Fortunately, I quickly realised that academic knowledge is not enough and went looking for a mentor, who for me was Francesco Gabriele, now the wine & spirit director of Iconic Luxury Hotels. He not only helped and introduced me to the world of wine and spirits, hospitality and fine dining, but he also helped me grow as a person, as a professional, to become wiser and more tolerant and achieve goals in small but very solid steps, to learn from mistakes and to become stronger, to be an example and inspiration for others, like himself.
Tell us more about the wine list at Chewton Glen. Is it a veritable tome, short and sweet, or somewhere in between?
The wine list at Chewton Glen is quite extensive and was named as the Most Original Wine List in Europe in 2019. We aim to provide a varied selection to suit a wide range of tastes, while still maintaining a focus on quality. Our focus today is on the individual approach, getting to know each producer personally, building long-term relationships to be the best ambassadors for them and representing and introducing their wines to our guests in the best and most passionate way.
What are the essential ingredients in a world-class list?
A world-class wine list should have a thoughtful balance of variety and quality, showcasing different regions, styles, and price points. It should also reflect the restaurant's ethos and cater to the preferences of its guests, along with regular updates to stay current with trends.
According to a recent report by Wine Lister, “English sparkling now competes with Champagne in quality perception”. Do you think that’s true, based on your interactions with your guests?
This is a very interesting question, and I want to express only my opinion on this matter. The UK is officially a winemaking country on the world map, and it is very important for this to be recognised and acknowledged, especially when it is still a young industry compared to the rest of the world. It is important to gain the trust of the local people so that they are proud and pass on the tradition of opening a special bottle of English sparkling wine for family celebrations, collecting or just going on a weekend walk through the local vineyards and enjoying a picnic or lunch with a glass of wine from wine grown and produced nearby.
Champagne has a great history and traditions, recognition, and the love of millions of people around the world and English winemaking has much to strive for and learn from that. Unity in the general idea of preserving traditions, introducing innovations, and confidently looking together to the future for new generations. (This is me as a student of the UK Champagne Academy 2024 talking ).
English winemaking has already found recognition in the hearts of people in Scandinavia and among the local population, who may not have been big fans of Champagne wines. I want English winemaking to look confidently into the future and continue to develop and create. I can't wait to see the results of SWA 2025 where I was the chair of the panel judging and our team had the unique opportunity to taste different styles of sparkling wines from England and very high marks were given and unanimously recognised as gold winners in the category, which we were very happy and inspired by.
I will continue to support producers in their wonderful and amazing opportunities in producing world-class wines in the UK .
What is your favourite non-wine tipple?
My favourite non-wine tipple would have to be a well-crafted Gin & Tonic. The complexity of flavours and the refreshing nature of the drink make it a perfect choice.
Describe your perfect (non-working) weekend?
I am very lucky to live in a beautiful place between the ocean shore and the New Forest National Park, where life-work balance is ideally combined. Sometimes I arrange for myself "silent days" without social networks, meetings and conversations. Just silence alone with nature to hear yourself – it is very good to reboot.
Finally, what could the wine trade do better?
The wine trade could benefit from greater emphasis on education and accessibility. Helping consumers understand the nuances of wine, while also promoting lesser-known regions and varieties, would enhance appreciation and interest in the industry.