DWWA judge profile: Fiona Hayes
Fiona Hayes has recently co-founded a wine subscription and consultancy business Grape & Nectar, and is currently studying on the Master of Wine programme.
Fiona Hayes has recently co-founded a wine subscription and consultancy business Grape & Nectar, and is currently studying on the Master of Wine programme.
Elvis Ziakos is Head Sommelier at The Greenhouse restaurant in London.
Erik Simonics is Group Head Sommelier for the Birley Clubs.
Dilyan Kolev is a partner at a specialist importer company, The Old Cellar.
Daphne Teremetz is a wine buyer for Waitrose, responsible for all French red and white still wines.
Christine Parkinson is the co-founder and drinks consultant of Brimful Drinks.
Ben Gubbins teaches WSET courses at Vagabond Wines Urban Winery in Battersea Power Station.
Wine Director at Coterie. Based in the UK.
Eric Zwiebel MS is cellar master at Summer Lodge Country House Hotel in Dorset.
Jan Konetzki is an independent sommelier offering consultancy services for trade and private clients.
Michael Harrison has held many different roles in the wine trade including Sommelier, Wine Buyer, Fine Wine Manager and Consultant.
Nigel Wilkinson runs London’s RSJ restaurant, which has over 300 wines from the Loire.
Philip Tuck MW is Wine Director at Hatch Mansfield.
Mike Ritchie MW works as the Business Development Manger at Freixenet-Copestick, the UK division of German sekt producer Henkell.
Matteo Montone MS is Wine Director at Berners Tavern.
Maggie Macpherson is Group Buyer at the premium distributor and retailer Jeroboams.
Matthieu Longuère MS is Cordon Bleu’s Wine Development Manager at their school in London.
Jeremy Lithgow MW is Head of Wine for Amathus Drinks, a UK based importer and distributor of wines and spirits from across the globe.
Aleesha Hansel is a wine communicator and freelance writer. She is the wine columnist for Red Magazine.
Dawn Davies MW is Head Buyer at Speciality Drinks.
Laurent Chaniac is a wine consultant who has become popular offering the ultimate wine and spicy food experience.