Philosophical responses, budgets, how to reconfigure their restaurant’s design, and how to hold on to their best staff – these were some of the varied topics that predominated the answers of the five restaurateurs from around the world that I spoke to for my article last Saturday. This week I thought I would get in touch with those from around the world whose raison d’être is even closer to the hearts...
Sommeliers' tales of COVID-19
Nick asks four sommeliers to describe their pandemic-affected 2020 and to recommend two wine discoveries of the year. Clockwise above from top left: Agustín, Aldo, Colm and James.
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