Can you tell us about your background and how you got into wine and hospitality?
I moved to England in 2005 and started working at Sharrow Bay Hotel, where I was given an opportunity to train as a sommelier, and I took a keen interest in wines, the processes of winemaking and how they can complement food and elevate the palate when paired correctly.
Why did you want to train and become a sommelier?
Robert Patla is proud to be part of the food and wine team at Michelin-starred Pentonbridge Inn in Cumbria
I became a sommelier because I love being the bridge between the magic of the vineyard and the joy of a guest's evening. Wine is essentially geography and history in a bottle. I chose this path because every bottle has a unique story, culture, and tradition behind it.
I love being able to share those stories with guests and take them on a journey across the world without them ever leaving the table.
What do you see as being the key skills you need to be a good sommelier?
The key skills for being a good sommelier are passion, knowledge, interpersonal skills and a never-ending curiosity.
How have you looked to improve and hone in on those specific skills?
Visiting vineyards and wineries across the world, from Champagne to Chile, further expands my knowledge. Reading books, articles and using online resources to keep up to date with changes in the world of wine.
Speaking with other wine professionals and working in a highly driven customer service environment, my interpersonal skills have developed greatly.
What is your approach to putting together a wine list, and what do you see as being the key factors you need to get right?
Matching the restaurant's concept, knowing your customer, a good balance between familiarity and discovery, multiple price tiers and a strong selection of wines by the glass are all key factors I consider when building a wine list.
To create a successful wine list, which brings joy to the customer, these elements are what help me define the options we offer our guests.
Has that changed, and what you need to get right in a wine list changed in the last few years?
The food and wine at Pentonbridge Inn has made it a destination restaurant in Cumbria
In current times, wine pricing has increased, which has influenced the way in which I may select wines for our customers. Taking into consideration the lesser-known producers, which can prove more cost-effective and still bring discovery to the table and great pairings, which help elevate the food.
How have you responded to the changes in duty and the ABV pressures there are now?
I feel that in my previous answer, I have touched upon this by considering the lesser-known producers that still offer fantastic wines at more affordable pricing.
I have also built strong connections and loyalty with wine suppliers and producers who help keep prices down to maintain affordability.
What is your strategy and approach to working with by-the-glass wines vs bottles?
My approach is to keep a healthy balance of variety by the glass and by the bottle between familiarity and discovery. When the menu changes, I work closely with the kitchen team to find new pairings and by-the-glass options that best complement the dishes.
Where are you seeing the most growth in terms of wine styles/ countries/ regions that are most in demand?
The English sparkling wine industry is growing exponentially, as are the biodynamic and organic wines, not forgetting low alcohol and alcohol free, which are also increasing in popularity and availability.
What do you enjoy most about being a sommelier?
The Pentonbridge Inn got its Michelin star in 2023
What I love most about being a sommelier is sharing the stories of wines and being able to work alongside a strong kitchen team who deliver high-quality food and bring wines that connect these dishes, creating a memorable experience for the customer. I also love the opportunity to travel to the vineyards and meet the people behind the bottle who create the wine and share their passion and culture of wine.
What do you find the hardest or the most challenging, and how have you overcome them?
Navigating a guest's preconception can be challenging. Sometimes we have guests who have very little knowledge of wines and find wines intimidating. There are also occasions where guests are very biased to the wines they like and only stick to certain wines. Opening them up to new wines can be difficult.
I always spend time listening to the customer and engaging with them by finding out the flavours they like and their preferences to find a match they would enjoy. To encourage them to try something new, I often offer a free taste to allow them to try the wine, so they feel empowered to choose for themselves.
What have been your career highlights?
My career highlights so far include being awarded three stars for a wine list by World of Fine Wine magazine, running multiple Michelin-starred wine lists and becoming the UK ambassador of Casa Silva wines.
Favourite wine regions you have been to?
My favourite wine regions that I have visited include Champagne and Bordeaux in France, Piedmont in Italy and Colchagua Valley in Chile.
What is on your wish list?
I would love to visit Alsace, as it’s one of my favourite wine regions.
* You can find out more about The Pentonbridge Inn here.
