The On Trade 
Sommeliers
Stefan Neumann MS on what makes a profitable wine list
As a wine consultant helping restaurants run a profitable wine programme and having plenty of experience doing it before, Stefan Neumann MS definitely knows what it takes.
People
Sommeliers
Hakkasan's head of wine Christopher Delalonde MS on his "accidental" career and how a wine makes it onto his list
Whether it's polishing glasses at 1 am or tasting wines at vineyards, Christopher Delalonde MS is not afraid of getting his hands dirty
Bartenders
Creative mixologist Lucas Bucton as the driving force behind Banks & Solander Distillery's success
Meet Lucas Bucton, the Creative Force and Brand Ambassador at Banks & Solander Distillery. From bartending to brand recognition, Lucas truly and innovatively transforms the spirits industry.
Producers
What are the current challenges distillers are facing today
From Standing out due to so so many products to Energy costs and duty rises, leading distillers around the world share with us what they think our industry challenges are today.
Sommeliers
Sommeliers Insights: What strategies do sommeliers use to boost their profits?
Sommeliers possess the knowledge and expertise to spot good deals and have the solid associations needed to gain access to them.
Sommeliers
What it really means to be a sommelier, with Vincenzo Arnese
Knowing your wines is not what will ultimately define you as a Sommelier. Vincenzo Arnese talks to us about what truly makes a great Sommelier.
Producers
Discover the Untamed Elegance of Carpathian Single Malt Whisky
Unlock the secrets of Romania's first single malt aged in wine casks with Master Distiller Allan Anderson.
Sommeliers
How a good sommelier can boost the bottom line - Alberto Gherardi reveals all
Alberto Gherardi, Sommelier at Four Seasons Ten Trinity, London shares some valuable insights on methods to grow wine sales and profits and talks about his personal career goals.
Sommeliers
What do sommeliers look for before taking a new brand into a restaurant?
Let’s hear from our top Sommeliers on what factors they consider and find important before taking a new brand into their restaurants.
