Philippe Moranges

How long have you been at the restaurant?

Since the opening in November 2015.

What attracted you to become a sommelier?

High interest in food and wine as well interacting with people.

Where did you do your training?

Catering school in France and various course from the WSET and court of Master Sommelier.

What would you say were the essential skills required to be a sommelier?

Understand people, know about wine, love, passion.

What wines complement your personal favourite three course meal and why?

As starter, I would eat a salt and pepper squid with green papaya salad and I would match it with Pouilly Fume Pur Sang 2014 by Dagueneau.

The dish squid is deep fried with a blend of garlic, salt and pepper on top of a green papaya salad. The freshness of Pouilly Fume cuts through the fatty side of the squid. Also, the herbaceous character of the wine would stand the assertiveness of the green papaya.

As main course, I would eat rib of Angus beef with black bean sauce and I would drink Chateau Faugeres 2013 from Saint Emilion.

The earthiness from the dish compliments the ripe red fruit flavours of the wine and the juicy flavours of the beef complement the sweet tannins of the wine.

As dessert I would have a chocolate soufflé with Maury 20 Ans d’Age from Mas Amiel.

The chocolate has so much flavour you need a Maury which is a fortified red wine from Languedoc Roussillon.

The wine is a cornucopia of sweet spices and red fruits and it just perfectly mingles with the Soufflé au chocolat.

What are your thoughts on the “Red wine with red meat, white wine with white meat and fish” age-old debate?

It is a free country! If you don’t like red wine, you would not enjoy it even if it is a perfect match.

How does the choice of the right wines complement the different food courses served?

It brings you to the pinnacle of the gastronomic experience and nirvana of enjoyment.

What’s the best part of your job?

The best part is about tasting the finest wines on earth, learning and variety.

And the worst?

The administrative part.

What is the unusual wine that you have ever tasted and why?

Natural wines because most of them don’t taste nice. They are just a trend that will not last the test of time.

What is the most money that you’ve ever seen spent on a single bottle?

£10,000 for Petrus 1974.

How many wines do you have?

Around 500 bottles.

How often do you find that customers complain about wine being corked and – in your opinion – how often do you think that they are right?

Wines are tried by the sommelier before being served to the guest which brings low chance of complaint.

If a guest doesn’t like the wine then we would try to recommend something else.