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Hospitality Team

Penny Menzel, Hospitality Manager
With a degree in Hospitality Management under her belt, Penny was drawn to the wine trade, where she has remained since 1997. Penny joined Berrys in 2002 and has spent the majority of her career here working with the Hospitality department, creating bespoke wine tasting events. Penny’s vinous enthusiasms are varied but she always makes room for Champagne, Burgundy and cake!

Demetri Walters, Hospitality Senior Sales Executive
Demetri enjoyed a varied career, from chasing cows around Australian cattle yards to head-hunting, before finding his home in wine. With a family background in viticulture, joining the wine business was the realisation of a long held ambition. His taste in wine is broad and eclectic and his enthusiasm lies in demystifying the complexities of the world of wine. He is studying for the Masters of Wine qualification.

Richard Veal, Hospitality Sales Executive
Richard, who came to the UK from his native Australia in 2003, developed his wine and food matching skills at La Fromagerie and Selfridges, before joining Berrys. Still slightly obsessed with matching wine and cheese, he would choose a Barolo over a Barossa and a St Julien over a Stellenbosch, but is happiest when the wine is accompanied by a big chunk of Taleggio.

Stewart Turner, Head Chef
After completing a three-year Chefs Diploma, Stewart headed to the bright lights of London to gain experience in many top establishments, including Michel Roux’s Waterside Inn. With a real passion for food and wine, being Head Chef at Berrys is his perfect job. Since joining in 2008 he changed the face of Berrys’ food served, bringing a more restaurant and fine dining feel to the menus, without losing our ethos of food and wine matching. When not slaving over a hot stove, Stewart loves going to new restaurants to keep up with current food trends and, away from food, spending time with his young family.

Tim Leary, Sous Chef
Having worked for many years at the Arts Club, Tim moved to the Wolseley where he was an integral part of the opening team. With a passion for wine and a yeaning to learn more, Tim joined Berrys in the Spring 2007 as Sous Chef. He enjoys wines from all around the world but is always looking at the possible food matches. Away from the stove Tim likes to spend time with his young daughter.

Tom Genty, Junior Sous Chef

Having formerly trained at Westminster College, Tim previously worked at Hotel du Vin in Tunbridge Wells and The Swan at West Malling before joining the Arts Club, where he met Stewart and Tim. Tom joined Berrys in September 2007 and has spent his time refining his skills on the larder and sauce sections. More recently he has shown his natural flair for pâtisserie. Outside work, Tom enjoys spending time with his wife and baby son.

Anna Matula, Head of Front of House

Anna studied for a biology degree in her native Poland before venturing to England in 2004 and joining Berrys a year later. Whilst working as a crucial member of our waiting staff brigade, Anna studied for her WSET Intermediate qualification, which she gained with merit. Anna was promoted to her current position as Head of Front of House in 2010 and is determined to develop her understanding of wine further.

Andrew Howard, Cellar Support
After trekking across the British Isles and through Kenya, Andrew worked at the prestigious Reform Club which is where his passion for wine and spirits was sparked. His role in their cellars included purchasing wines for the future, managing stock levels and keeping current stock safe and ready to drink. In 2006 Andrew joined Berrys’ Hospitality team, working behind the scenes in the cellars, ensuring the wines being served are in pristine condition. He enjoys most wines, but returns to Spanish wines and Whisky time and time again.