The process of choosing what wines end up on the list of a top London establishment can often look like a dark art. How do those brands, products and special wines end up there? Alistair Morrell lifts the lid on the Hakkasan Group’s, one of not just the city’s but world’s most high profile restaurant group’s, selection process, and talks to Christine Parkinson, its longstanding director of wine about how she goes about it and the role of her all important tasting panel.
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