A Day in the Life
A Day in the life of a Sommelier
(written by Virginie, Chief Sommelier at Oxford)
11.30 - In to work with blurry eyes. F&B at Mal Oxford is one big family, from Kitchen Porter to Head Chef, Commis to Brasserie Manager. The family had a BIG service debrief last night over a drink or two. I know it's going to be a busy day so I get prepared. Sign out my cellar keys and catch up on the latest gossip from reception. I open my office and I’m home again, reassured by chef's super strong espresso and ready for action. Check my fridges and the gaps tell me last night was a great night for wine culture. Sommelier meeting time is next, otherwise known as the emptying of the bottle bins! This is the time to brief the team and plan our day, a really important task and just as vital as the next....Set for service, glassware immaculate, not a chip or a finger print. This is old fashioned hospitality at its best.
12.00 - Service starts. A busy lunch ahead but I'm fully focused now. You’re only as good as your last service and yesterday I was great. It's all about the guest journey, suggesting, promoting wine culture and enhancing an already amazing food experience, I’ve got chef and the boss to thank for that.
15.00 - Time for the sommelier therapy: getting the glassware back to a high shine! If you can see it so can the guest. Now it's time for chef as we food and wine match for the plat d' jours. It’s a hard life eating and drinking with friends, trying new wines and creating new flavours. The next wine dinner is coming up which we also write the menu for according to the wines featured. This time wine rules the show. Memories from the last event when chef and I received a standing ovation for services rendered to food and beverage come flooding back.
17.00 - Break time: time to reflect, plan my briefing and contemplate the night ahead. The brasserie is going to be packed tonight. The table plan is edging off the bottom of the sheet. I can feel the anticipation and excitement. Everyone is coming to the theatre and I’m the star of the show.
17.30 - Briefing: the boss has delegated the sections, targets are set...it's going to be big! I’m up, time to put my wines to the test. This is a time to educate my colleagues and share the knowledge I have gained from my mentors.
18.00 - Service starts: this is what all the hard work is for. My assistant is really on form, great wines flying out the door, champagne flowing and it's only 6.15pm, the show starts here!
00.00 - What a service, intense isn’t the word, how about awesome. It's stock take next Thursday and my goals are to reduce stock levels and clear my bin ends. All done, looks like 100% for me.
00.30 - Balance my books, update my order and time for a little more “therapy”. It's time for the de-brief and a well deserved beer. I’ve tried about 50 different wines tonight so it's nothing personal dear wine but now I’m happy with my Czech “1er Cru”. Comment cards are handed out, all is well and my team are mentioned twice...for all the right reasons. Sit back relax and dream of the things to come. Australia in 3 months, I can still taste the wine of Alsace, the first of many chef sommelier trips I went on. My assistant's development is also at the top of my agenda, next month's meeting in Edinburgh with my mentor Johnny Walker and her forth coming WSET course in London. It’s a great investment and that’s what Mal does best.
01.00 - Tired but happy. The events of the day have made it a great one; the team have stars in their eyes. Pride and passion is what I leave with, because that Mal is life.
