It might upset the wine aficionados, but experts are claiming the title across a growing number of industries, and many have years of training to back them up
in London, where he works alongside the chef and wine sommelier. There is no official oyster sommelier certification, but after completing a 5,000-mile tour of every oyster farm and fishery in Britain and shucking “well over a million oysters”, Groves feels he has earned his stripes.
Not everyone is happy to see this venerable title redefined, however. To become a head of wine takes years of study and experience. To take “sommelier”, with all its grandeur, and apply it to crisps is to “make a mockery of a status which young people in our industry look up to,” says George Hersey, the Cornwall-based restaurant director of Adam Handling’s restaurant group.
That said, Hersey is no puritan; he believes that sommeliers in restaurants should not be confined to wine, but equally well versed in beer, non-alcoholic drinks and spirits. Being a sommelier means having knowledge and a good palate – “but for me, it ultimately comes down to customer experience. The more we progress, the more we need to ensure a guest’s experience is just as good if they are having a pairing of non-alcoholic drinks or beer.
Tea and wine have much in common, with characteristics that change according to the variety of crop as well as where and how it was grownwould go further. Her training – two years at the Tea and Herbal Association of Canada, one of the few places in the world offering a certified tea sommelier course – and her experience since then mean she feels the title is appropriate.
Australia Latest News, Australia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Lomax is hammered then nails last-minute sideline shot to down TigersStaring down a 16-6 half-time deficit after two sin-binnings against the last-placed Tigers, St George Illawarra clawed their way back to 22-all as golden point loomed in a topsy-turvy contest | SMHsport
Read more »
‘Good luck reaching for dijon right now’: how I'm surviving the great mustard famine | Emma BeddingtonWhat we eat is a fragile resource, and current shortages remind us just how precious it is, says Emma Beddington
Read more »
‘It’s not all chocolate strawberries and balcony sex’: Osher Günsberg unmaskedFrom alcohol problems at 14, to divorce and mental health battles, nothing was left behind the mask when I spoke to the reality TV host.
Read more »
‘It’s not all chocolate strawberries and balcony sex’: Osher Günsberg unmasked'From the age of 14, I’d had problems with alcohol. It was what I used 'to keep my balloon up' while playing emotional Keepy-Uppy, as in the show Bluey.'
Read more »