Welcome to Breaking The Cork! Once a week, we will welcome a new guest working in hospitality with lot of crispy and juicy stories. So grab a glass, settle in, and join us as we navigate the fascinating terrain of life's conversations, one sip at a time.
In this episode of Breaking the Cork, we welcome Mario De Sá, founder of DS Construction. We look at his biggest projects, why he decided to leave his job at Dynamic Vines to set up his own construction company, and explains the different steps if one day you decide to open your own hospitality businesses.
In this episode of Breaking the Cork, we’re joined by Faustine De Cassini, Export Manager at Caviar Sturia. Faustine brings her expertise to the table, sharing the best ways to enjoy caviar, whether it’s with the perfect pairing or on its own. We dive into the caviar production and explore how it’s managed to maintain its reputation as the ultimate luxury dish.
In this episode of Breaking the Cork, we’re joined once again by Victoria Sharples, Panel Chair & Judge at the International Wine Challenge (IWC). Victoria shares her insights on how stemware can elevate your wine-tasting experience, the upcoming changes to wine duty in 2025, and whether you can still find great value in wines under £10. She also takes us behind the scenes of the restaurant wine experience, offering expert tips on how to pour, present, and impress your guests with style.
In this episode of Breaking the Cork we sit down again with Victoria Sharples, the brilliant Group Head of Wine at Fallow & Roe. Victoria talk about the magic of champagne, exploring what makes it the ultimate celebratory drink and how to serve it like a pro. Victoria takes us behind the scenes of the restaurant wine experience, dishing out tips on how to pour, present, and wow your guests with finesse, and discover how the right wine glass can completely transform the way you experience your favorite bottle.
In this episode of Breaking the Cork, we chat with Guillaume Gillan, former executive Head Chef at Bokan and a culinary talent shaped by his time working with Alain Ducasse. Guillaume shares his fascinating journey, from leading high-pressure Michelin-starred kitchens to private members club. Now embracing life as a nomad chef, Guillaume tells us about his innovative pop-up dining experiences and his fresh approach to creating memorable food moments.