Luke Harbor has progressed from kitchen porter to head sommelier at the Pig at Combe hotel near Honiton, Devon. He tells Janet Harmer how he is encouraging guests to give English wines a go, while personally enjoying his favourite white Burgundy
What and when was your first role in hospitality?
As a kitchen porter in 2013, after which I worked as a cold section chef in a pâtisserie named Toast in Honiton. At this time, wine for me was merely something fermented.
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