Hospitality is at the heart of everything we do, and our team aim to ensure you have an exceptional experience in our cellars. Our chefs carefully design each menu to complement the fine wines on offer, and our knowledgeable hosts are on hand to guide you through the wines. We also have a wealth of expertise throughout the business; our wines and spirits buyers regularly host in-depth master classes on their specialist regions.
Our Masters of Wine
At Berry Bros. & Rudd, our expert hosts are well-placed to provide our customers with a breadth of wine knowledge. Among them, we have three Masters of Wine, two who specialise in teaching.
Barbara Drew MW,
A passionate and enthusiastic educator, Barbara has been at BB&R for 10 years, becoming a Master of Wine in 2018. She teaches across a wide range of topics, but has a particular love for Burgundy and Italy, as well as food and wine matching.
Mark Pardoe MW,
A Master of Wine since 1989, and with over 30 years’ experience in the wine trade, Mark has a huge breadth and depth of knowledge to share. Having built longstanding relationships with many of our producers, and spent time each year in the key wine regions, his perspective and insight are truly unique.
Our Head Chef
Our Michelin-trained Chef Stewart Turner has been at Berry Bros. & Rudd for 14 years. Over that time, Stewart has built up a team of talented chefs: when he joined in 2008, there were only two chefs; now there are eight full-time chefs. Stewart oversees seven dining spaces throughout No.3 St James’s Street, serving intimate lunches and dinners, as well as larger banquets for 72 of our private customers.