Longevity in the on-trade is rarely accidental. At Chez Bruce in Wandsworth, a Michelin-starred restaurant celebrated for its classical French cooking and quietly confident wine list, the relationship with Jeroboams Trade stretches back almost to the restaurant’s beginnings nearly 30 years ago.
Founded by chef-owner Bruce Poole, Chez Bruce has always prioritised consistency, value and professionalism, both in the kitchen and on the wine list. Today, that responsibility sits with head sommelier Matilda Di Cecio, who continues a collaborative approach established long before her time.
“Jeroboams were one of our first wine suppliers and they’ve been with us ever since,” she explains. “Bruce, and every sommelier team before me, has had a close relationship with them. That continuity really matters.”
For Jeroboams, that longevity is the product of service rather than sentiment. As director of sales Lucie Parker puts it, the role of a trade partner is to remove friction rather than add complexity, particularly for restaurants running lean teams.
Chez Bruce operates without a dedicated cellar team, meaning accuracy, timing and communication are non-negotiable.
Head sommelier Matilda Di Cercio says it is invaluable to have a supplier like Jeroboams that knows instinctively its needs and the kinds of wines it is looking for
“Flexibility and reliability are two of the most important things we look for in a supplier,” says Di Cecio. “Deliveries need to arrive at the right time of day, and we need clear communication if anything changes. With Jeroboams, that’s exactly what we get.”
That operational understanding is something Jeroboams’ account managers are encouraged to prioritise. Emily, who works most closely with Chez Bruce, describes the relationship as one built on knowing how the restaurant actually functions day to day.
“The focus is always on being proactive and dependable,” she explains. “It’s about understanding pressures on the floor, planning ahead for seasonal changes and making sure the wines work in service, not just on a list.”
Discovery and conversation
The partnership also extends well beyond logistics. Chez Bruce’s wine list is deliberately broad, reflecting its neighbourhood clientele and fine-dining credentials. Jeroboams’ portfolio allows the team to balance well-established classics with wines that offer discovery and conversation.
“What makes Jeroboams such a strong partner is the range,” says Di Cecio. “We can access classic regions and producers that our regular guests trust, but also find unexpected wines that keep the list interesting.”
That mix is essential for a restaurant with a loyal following. Wines such as Moss Wood from Margaret River in Australiahave featured on the list for many years, sitting alongside newer introductions sourced through Jeroboams.
The private dining room at Chez Bruce has hosted many a wine trade lunch or dinner
“Our guests know the list well,” she continues. “So it’s important we balance familiarity with something new. Jeroboams really help us achieve that.”
Crucially, the relationship is producer-led rather than purely commercial. Di Cecio places strong emphasis on understanding the people behind the wines, something Jeroboams actively facilitates through winemaker visits and tastings.
“When producers come in and talk to us about how they make their wines, it gives our whole team confidence,” she says. “We can pass those stories on to guests, and it helps everyone connect more deeply with what’s on the list.”
By-the-glass
In recent years, the collaboration has also evolved to support changes in how guests drink. By-the-glass offerings have become increasingly important, reflecting a broader shift towards drinking less but better.
“We might see guests choose one more premium bottle and a couple of glasses, rather than multiple bottles,” adds Di Cecio.
Working closely with Jeroboams, the team refreshes the by-the-glass selection every two to three months, focusing on seasonality, food pairing and value. Current listings include a Kelly Washington Sauvignon Blanc and a Grenache from Giannitessari in Veneto.
“Jeroboams are very good at bringing us ideas that make sense commercially and on the floor,” she says. “That consistency of service is why the relationship has lasted as long as it has.”
For Parker, that longevity is the clearest measure of success. Strong partnerships, she believes, are built quietly over time through shared standards and mutual trust.
“When a relationship lasts decades, it’s because both sides understand what good looks like and are committed to delivering it, every day.”
Matilda Di Cecio is featured in Code Hospitality's The Most Influential Young People in Hospitality list. Click here for the full list.
To find out how you can work with Jeroboams Trade you can meet the team and join them at its next trade portfolio wine tasting at Somerset House in London on April 21. To register and confirm your place, please email trade@jeroboams.co.uk.
