The birth and evolution of Grapes & Plates

Why I started Grapes & Plates

Picture this...

You finally get a reservation at that restaurant you’ve been eyeing for months. The place is buzzing, you’re catching up with your favourite people and the food smells unreal. Then the sommelier glides over.

Suddenly, a little wave of pressure. You flip through the wine list.

“So… what are we drinking tonight?”

You don’t want to pick the cheapest bottle, but you’re not trying to spend a fortune either. A few names feel familiar, but the rest? A blur of regions, grapes, and vintages.What do you say? 

That moment -the worry about getting it wrong, not knowing what to ask, feeling like everyone else somehow gets it  - is exactly why I started Grapes & Plates. To help you feel more comfortable, more confident, and actually excited for that conversation with the somm.

What we’re about

When we launched in January 2024, Grapes & Plates was all about bringing the wine experience home.

After working in London’s Michelin-starred restaurants as an Assistant Head Sommelier, I wanted to make wine feel less intimidating. So I started hosting private tastings in people’s homes - relaxed, tailored sessions with good bottles, good food, and no pressure.

We kicked off with one simple idea: Take the pressure out. Keep the magic in.

And we focused on 4 areas:

• De-pretentious-ing wine: Wine has been seen to be exclusive and intimidating. We stripped it back, breaking things down in a way that actually makes sense, so you can approach any wine list with confidence (and curiosity).

• Helping you find what you like (and don’t): Whether it’s a £5 bottle or a £500 one, the only thing that matters is whether you like it or not. We help you tune in to your taste, understand why you like what you like, and how to spot similar styles.

• Learning something new: From how to pair wine with food, to what certain terms really mean, we’re here to make wine feel a little less mysterious. Throw in a few fun facts and myth-busting moments, and you’ll walk away with more than just a buzz.

• Discovering hidden gems: Not everything worth drinking has a big price tag or a famous label. We’ll introduce you to grapes and regions you might never have tried - but probably won’t forget.

And now, we’re so much more!

We’re still about all of that - but the G&P world has grown.

• We now collaborate with incredible private chefs (ex-Michelin, Cordon Bleu-trained, and family-style foodies) to offer full-scale in-home dining experiences.

• We’ve started working with restaurants and suppliers to get hard-to-find wines into some of London’s best spots.

• And we’ve launched our Plates blog - a home for hot takes, honest reviews, and the occasional brain dump on food, wine, culture, and hospitality.

Why wine? Why this?

Because what I love about wine - and food - is that it tells a story.

It speaks of place, time, and people. The language, climate, and history of a vineyard. The decisions a winemaker made in one specific year. One particular bottle might remind you of eating apple crumble at your grandma’s in winter, or a long, summer's night with your best friend.

It’s personal. It’s fleeting. Once it’s gone, it’s gone. So why not share it?

My background is in people and culture. I coach teams and individuals as they start their journeys - helping them break things down, understand where they are, where they want to go and how to get there. Turns out, that experience translates beautifully to wine.

When you begin your wine journey the same way - by demystifying it and taking it step by step -you understand what you're drinking. And when you understand it, you enjoy it more. Find out more about my culture work here.

So, What is Grapes & Plates?

It’s a combination of everything I love: food, wine, people, travel, culture - and the joy of creating experiences that bring those things together.

Whether I’m:

• Hosting a tasting

• Collaborating with restaurants

• Writing blog posts and reviews

• Or just sharing something I think you might enjoy

  
  

The mission stays the same: to make food and wine more approachable, more enjoyable - and a whole lot easier to understand.

Because at the end of the day, it’s all about what you like, and why you like it.