Masterclass on seafood dish-matching with a variety of wines using an easy step-by-step method. No need to memorise tables of wine and food pairing! A sneak-peek of how a professional sommelier finds a matching wine on the fly.

Toms is a passionate wine industry veteran with a big smile. He possesses broad spectre of wine business experience as a buyer, writer, retailer, sommelier, and educator, which results in a thorough understanding of the subject. Successfully developed and run two wine school programmes for both advanced and novice students. He was named wine champion in Rick Stein’s restaurant empire for dedication to staff training in wine culture.

You can buy any or all of the following wines ahead of the event to enhance your experience.

A light crisp white like Muscadet, Sauvignon Blanc(not New Zealand), Chablis or Verdejo.

A bold and oily white like Californian or Australian Chardonnay, Godello, Pouilly-Fume or similar full-body white Burgundy, white Cotes-du-Rhone.

A light and fresh red like Beaujolais, Spatburgunder(German Pinot Noir), Barbera(light and fresh one) or Blaufrankisch(again a lighter one)