London Shop Team
After 15 years in Paris working as a Bailiff Clerk Francis returned to his homeland, Mercurey in Burgundy. He ran a tasting room in the Côtes de Beaune before enrolling on a professional program at the wine-growing school in Beaune. He joined Berry Bros. & Rudd in 2005 and says he has never been so happy!
Edwin left a 20 year medical sciences career, during which time he organised staff wine tastings, to enter the world of wine full-time. Having 'graduated' from Oddbins and via a short spell with Laithwaites, he arrived at Berry Bros. & Rudd in 2005. Since then he has developed a passion for the wines of Alsace, Burgundy and especially Champagne.
Rob started with Berry Bros. & Rudd in March 2006, initially working at the Heathrow Airport shops. After moving to the London shop, his passion for spirits which first blossomed during his university days in Oxford, bloomed to the fore.
Rob’s Yorkshire roots reveal a keen eye for value, and he enjoys exploring some of the more obscure spirits and wines of the world. That being said, he keeps returning to red Burgundies, the whites of Alsace and Germany, Jamaican and Demerara rums and of course Scotch whiskies.
Javier is from S. Sebastian in North Spain, where gastronomy is a very important part of life. He likes putting theory into practice, so while studying the Diploma he worked for a wine producer in Rioja and was Associate Judge for Spanish wines at the IWSC. Before joining Berry Bros. & Rudd , Javier was working at the Selfridges wine shop where he realised how much he enjoys talking with customers about wine and helping them on their wine choices.
Javier likes following the auction market in wine and whisky and En Primeur campaigns. He is very keen on the great wines of Spain, trifles with Sherry in all of its styles and loves the wines from Bordeaux, Burgundy and Champagne.
Allan has worked as Cellar Foreman at Berry Bros. & Rudd since 1981. He is responsible for looking after all aspects of the fantastic cellars at No. 3 St James’s Street, organising and maintaining stock as well as preparing customer orders and local deliveries. Allan works as part of a small and dedicated team and is extremely proud to work for the company.
Possessing neither great academic acumen, nor sporting prowess, it was while encamped in his university’s wine society that Jared’s love for all things vinous truly blossomed. After a brief stint at the Harrods wine shop – where the bottles sold were of a slightly different quality to his student days – he moved to Berry Bros. & Rudd to continue his education.
An aspiring bon viveur, Jared believes that – no matter the price – wine and spirits are created to be enjoyed; and that, of course, no week should pass without Champagne.
Alessia’s wine career began almost by chance. After arriving in London – with a degree in English and Japanese from Sapienza University under her arm – she found herself working in a Trafalgar Square wine bar.
With experience as a sommelier in several Michelin-starred restaurants behind her, she decided to explore the lesser known side of the business: off-trade sales. Thereafter, the path to follow became much clearer, and the light at the end of the tunnel was Berry Bros. & Rudd.
Alessia enjoys discovering new restaurants and wine bars, and most of all drinking wines from more esoteric regions – obscure, or forgotten, grape varieties as well as, of course, Champagne and Barolo.
After spending her early 20s studying psychology and working as a researcher, in 2012 Valeria decided to follow her true passion, wine. She completed a Masters degree in Wine Marketing and Management and, after obtaining her sommelier qualification, worked as an ambassador for renowned Tuscan producer Marchesi Antinori, and Australian sparkling wine specialists Chandon.
In 2016 she moved to London and was thrilled to land a job with Berry Bros. & Rudd. Valeria enjoys nothing more than sharing her passion for wine – especially Italian, Australian and American – with customers and friends.
While working as a full-time management consultant, Catherine took a Saturday job at No.3 in 2003. Her knowledge and passion increased exponentially, and she began teaching and hosting events for the Wine School.
Since then she has, thankfully, given up the day job and can now focus full-time on what she loves best – visiting the wine regions and helping people understand the complexities of this most fascinating of subjects. Catherine is a keen proponent of lesser known varieties and styles, with a particular interest in biodynamics.
Like so many before him, Will began his Berry Bros. & Rudd career with an eye-opening stint in the cellars at No.3. After cutting his teeth down below, he emerged, blinking, into the shop above. His passion and knowledge fine-tuned, he currently devotes his time to selling – among other things – cask-strength whisky, esoteric European whites and reams of Sherry.