Bartender, Sommelier

Scott Turnbull

"If I seem a bit tense in the coming months, I have a good reason."

"Always a treat to try things that don’t exist anymore (in a way). Cht La Tour Haut-Brion produced its last vintage of classed Graves red in 2005, its fruit now goes to the second label of Cht La Mission Haut-Brion."

"Wine is the main course this evening."

"Made some tepache as a cocktail component for today's tequila-focused cocktail class! If you're not familiar with it, Tepache is a traditional fermented beverage using pineapple rinds, piloncillo sugar, cinnamon, cloves and cardamom. It is also delicious - slightly spritzy with a good balance of fruit, spice, and a touch of wild yeast funk."