About
What we teach
A beverage education programme built on method, service and judgement.
The starting point is simple: to turn sommellerie from a vague skill accumulated through exposure into a profession that can be taught, practised and examined clearly.
We assume nothing about where a student begins. Some enter hospitality straight from school; others arrive after years in an unrelated industry. The programme has to work for both.
What we value
Three principles
- Checkable: any conclusion should come with its reasoning.
- Repeatable: a sound tasting process should give similar results in another person’s hands.
- Durable: after the programme ends, a student should still be able to correct themselves.
